| 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Repeat Observed employee personal beverages: water bottles and coffee in the rear food preparation area. 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. Correct By: 05-Oct-2017  |
| 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. Owner provided copies of registration forms for four employees who will be completing level 2 food safety training on October 19th and 20th, 2017. At time of inpection, no employee at facility had this training. 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: 20-Oct-2017 |
| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Multiple critical violations noted at time of inspection. Multiple critical violations noted at time of inspection were repeat violations since initial inspection one week prior. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 11-Oct-2017 |
| 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 Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Sanitarian observed no signed copies of employee illness reporting agreement, which was left at facility during inspection one week ago. PIC has original from RPH Sanitarian, but did not make copies and have them signed by all food handling employees. 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. Correct By: 11-Oct-2017 Correct By: 11-Oct-2017 |
| 3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Sanitarian observed no copy of official diarrheal/vomiting clean up procedure at facility. RPH document was left one week ago. PIC could not locate. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Correct By: 11-Oct-2017 |
| 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Observed improper storage of food items. Observed boxes of food being stored directly on the floor in the Nor-lake walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 05-Oct-2017 |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. Observed TCS foods held in the front line prep table to be above safe cold holding temperature. Ice is being used as a primary/only means of temperature control. PIC states prep table was filled with ice and foods at approximately 12:30 AM before closing facility for the night. PIC states first shift personnel arrive to open the store at 7:00 AM. New ice is added at this time, and any remaining foods which were not filled by the closing employees the night before are filled at this time. All containers of TCS foods which were found to be out of temperature at time of inspection (10:13 AM) were discarded voluntarily by PIC. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. Observed seafood salad being held in the prep line cabinet cooler to measure 52.6*F. PIC and previous RPH Sanitarian reports (inspections conducted in January of 2017) state that the cooler does not function correctly and is not to be used to hold TCS foods. PIC voluntarily discarded product. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed an opened package of veggie patties in the walk-in cooler which bore no date mark. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.1(K) / Food temperature measuring devices - accuracy. Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Observed two dial-face probe thermometers which had been placed in front line prep table. Thermometer on the left of prep table read 79*F, thermometer on the right of prep table read 180*F. Prep table and products inside measured between 39.*F and 49.2*F. To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use; Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit in the intended range of use. Correct By: 11-Oct-2017 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Observed the prep table cooler to be malfunctioning or not maintained. At time of inspection, the prep table mechanical cooling unit appeared to be switched to "ON." Ice is still being used as a primary means of temperature control for TCS foods. TCS foods were found to measure above safe cold holding limits despite the addition of lids on all foods since inspection last week. Ice may not be used as primary/only means of temperature control. PIC voluntarily discarded all out of temperature items. 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. Correct By: 05-Oct-2017 Correct By: 05-Oct-2017 Correct By: 11-Oct-2017 Correct By: 11-Oct-2017 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Observed the cabinet cooler to not be holding temperature. Equipment internal temperature measured 51*F by dial-face probe. Thermometer inside read 53*F. Cabinet cooler was holding TCS product (seafood salad) at time of inspection. 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. Correct By: 28-Oct-2017 Correct By: 11-Oct-2017 |
| 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Observed the quaternary ammonia compound solution in the sanitizer bucket to measure 150 ppm at time of inspection. Quaternary ammonia solution shall measure between 200ppm and 400ppm for sanitization efficacy. Correct By: 05-Oct-2017 |
| 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Repeat Corrected During Inspection The handwashing sink was not easily accessible. Observed equipment blocking access to rear handsink. Observed rear hand sink being used to hold personal drinks. 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 Handwashing sink is being used for purposes other than handwashing. Observed food splash and food debris in the front line hand sink. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Correct By: 06-Oct-2017 |
| 3717-1-06.4(A) / Repairing. Repeat Observed a gap showing daylight beneath the rear receiving door. The physical facilities shall be maintained in good repair. Correct By: 28-Oct-2017 |
| 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Repeat Observed unnecessary or nonfunctional items and /or litter on the premises. Observed unused ovens, microwave, and prep tables with cutting boards in facility, in addition to miscellaneous unused items and shelves in the rear utility closet. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Correct By: 28-Oct-2017 |