3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Corrected During Inspection Observed employee eating, drinking, or using tobacco in non-designated area. Observed a personal beverage (can of mountain dew) without both a lid and a straw. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.

3717-1-02.4(A)(2) / Person in charge: assignment of responsibility. Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. Correct by next inspection.

3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Corrected During Inspection Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. PIC provided with employee illness reporting agreement at time of inspection. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.

3717-1-03.2(M) / Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths. Observed soiled dry wiping cloths lying on the rear prep table and on the green shelving rack. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. Correct By: 01-Nov-2017

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection The handwashing sink was not easily accessible. Observed the rear hand washing sink to be blocked by a rolling pallet and cardboard boxes. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited. Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed food debris (pepperoncinis) inside the hand sink near the pizza ovens. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.

3717-1-06.2(B) / Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink near the back door. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 02-Nov-2017

3717-1-06.4(F) / Drying mops. Corrected During Inspection Observed mops being dried using an unapproved method. Observed a mop sitting in mop water instead of hung or inverted to air-dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name. Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed a working chemical container with no label. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments

Discussed inspection with Valena Long, PIC. Discussed keeping Randell prep table lid closed between orders to ensure foods are kept at proper temperature of 41*F or below. Kolpak walk-in cooler is beginning to show signs of dust accumulation on fan guards. Ensure cleaning schedule is followed. Provided employee illness reporting agreement. -Make a copy and have one signed by each employee. Maintain signed copies at the facility. Have any new employees sign one as well. Provided vomit/diarrhea clean up kit assembly guide. -Make a clean up kit or purchase a pre-made kit for facility and keep it in an easily accessible location. Provided written vomit/diarrhea clean up procedures. -Post on the wall or keep in an easily accessible place in the facility. Provided RPH ServSafe course registration form. -One person from every facility must be level 2 certified as of 6/1/2017. Correct by next inspection. Provided new choking poster and a printed copy of inspection report to PIC.