| 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. E-mailed information on ServSafe level 2. May choose to take online version of course and then take proctored exam held at RPH or choose to take the in-person class. Next available proctored date: May 2nd at 9:00am. Next in-class course: May 24th and 26th 8:00am-4:30pm both days. Online course: $125.00 with a $60.00 proctored exam fee and in-person course is $140.00 total (including exam). Have an employee with level 2 certification prior to second inspection.  |
| 3717-1-03.2(U) / Food display - preventing contamination by consumers. Critical Food on display was not properly protected from contamination by consumers. Observed rinsed apples sitting in a bowl for consumers without proper protection. To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. Instructed PIC after rinsing apples, must have proper wrapping/cover to protect from contamination. Correct By: 31-Mar-2017 |
| 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. Observed milk at 51.8*F on consumer line. 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. PIC voluntarily discarded about 10 oz of milk. Instructed PIC on proper milk storage. Instructed to use another method to adeqately keep milk at 41 degrees F or below, may need mechanical refrigeration if unable to come up with another method (i.e. on ice, add ice as an ingredient, etc.). |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed Oster microwave in food service line. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if equipment no longer performs to satisfactory, replace with commercial grade. Any new equipment entering facility needs to be commercial grade. |
| 3717-1-04.2(G)(1) / Food temperature measuring devices - availability A food thermometer was not readily accessible. PIC stating there is no thermometer to temp foods with. To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Instructed PIC to obtain a thermometer and take temperatures throughout serving and cooking process to maintain adequate temperatures to prevent a foodborne illness. Cold holding foods: 41*F or below and Hot holding foods: 135*F or above. Re-heating foods for hot holding: 165*F for 15 seconds. Any microwaved foods: 165*F. Correct By: 31-Mar-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Inside and grease track area of oven have black carbon residue accumulated. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean inside of oven and clean at a frequency to preclude buildup. Correct By: 31-Mar-2017 |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed stainless steel pans on top of oven facing upward. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Instructed PIC to either place lids on pans or invert to protect from dust, dirt, debris and other contaminants. Correct By: 31-Mar-2017 |
| 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The plumbing system was not properly maintained. Observed sprayer to pre-wash sink to be leaking. A plumbing system shall be properly maintained. Repair sprayer handle so that it is not constantly dripping. Correct By: 31-Mar-2017 |