| 3717-1-02.4(A)(2) / Person in charge: assignment of responsibility. Facility does have a manager who is level 2 trained, however; PIC was unable to provide the documentation. 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 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(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 have the signed employee illness reporting agreement at this location. She did have a list to show those who have signed. PIC will bring in signed copies to be at the firm for sanitarian's review. 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 |
| 3717-1-03.2(N)(1) / Gloves - single use gloves Critical Corrected During Inspection Observed single-use gloves being used improperly. Observed employee wearing gloves grab a trash can on the inside to move it out of the way and then pick up single use papers for the trays. To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Chicken breast on front make table were found at 47.2*F. Product was brought out of the cooler less that 2 hours before. Allowed product to be reheated to 165*F and hot held. 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. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Front table cooler has parts on order. Pic stated she thinks it may be repaired in 2 weeks. PIC is using ice as a temporary fix. Chicken breast were the only food out of temperature at time of inspection. Chicken breast were in the container over the fill limit and was found to be 47.2*F. The product had been put in the front unit within 2 hours. Allowed product to be reheated to 165*F and hot held. 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 |