3717-1-02.3(C) / Hair restraints - effectiveness. Repeat Food employee(s) did not have their hair effectively restrained. Food employee who is cooking foods does have a proper hair restraint. Facility still is not providing hair restraints or requiring hair restraints for employees when food is exposed. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Ensure either ballcap, visor, hair net or large headband is worn to properly restrain hair from getting into food.

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. Facility still does not have an employee in charge of food production with level 2 food safety certification. 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. Next course information supplied with the inspection form.

3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Repeat Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed stainless steel pans stored upright along with single use coffee filters. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Properly invert pans to protect from contamination. Had PIC invert during inspection.

The following violation(s) have been corrected since the last inspection.
3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths being stored on rolling cart to facility. (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. Ensure wet wiping cloths are properly stored in sanitizing solution.
3717-1-04.2(G)(1)/Food temperature measuring devices - availability A food thermometer was not readily accessible. PIC of kitchen stating no access to thermometer to ensure foods are at proper temperatures. To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Obtain a thermometer for food employees to use.
3717-1-06.2(B)/Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Observed soap dispensor at handsink to be empty, PIC stating doesnt know how to change. 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. Properly restock soap.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed standup Artic Air refrigeration unit to not be performing to satisfactory, upon entry outside thermometer stating 47*F, internal probe thermometer inserted to say 50*F. Temperature of unit continued to rise during inspection with opening door and staying stationary at 50*F or above. Measured internal temperature with probe thermometer to be 32.5*F, thermometer on inside of unit states 32*F. Facility is now keeping a thermometer log for safety and as a good manufacturing practice. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Ensure refrigeration unit is functioning properly to keep TCS foods inside 41*F or below. PIC called Kemper during inspection to come and repair refrigeration unit. DO NOT USE WITH TCS FOODS UNTIL REPAIRS HAVE BEEN MADE AND SANITARIAN APPROVED. May keep a glass with water on inside of unit to test temperatures.

Comments

Discussed inspection with Kerri, GM E-mailed copy of inspection report to: kerri.burkett@tmihospitality.com Kerri, GM called Sanitarian today stating refrigeration unit was working properly so re-inspection conducted on this date. During re-inspection went over proper calibration of thermometers and proper storage of wet wiping cloths (inside sanitizer solution); ensure sanitizing solution is in a properly labeled container. Ensure probe thermometer is properly sanitized prior to use on foods. Discussed proper hair restraint effectiveness.