3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited. Critical Repeat Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. -Observed employee place soiled spatula in handwashing sink. Employee removed spatula from handwashing sink. Discussed only using handwashing sink for washing hands.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. -Observed fruit salad on the self-service line to be at 59*F with no temperature control measures. -Observed the waffle batter on the self-service line to be at 67*F with no temperature control measures. -Observed the individual packets of butter and cream cheese on the self-service line to be at 72*f on the top layer and 57*F on the bottom layer. PIC discarded all products out of temperature. Discussed proper cold holding methods, such as ice bath or ice wands.

3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) hair not effectively restrained. -Food employee did not have hair effectively restrained by wearing a hair net or hat. Correct by 5/3/19.

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Single-service and single-use articles not protected from contamination. -Observed the coffee filter to not be covered to protect from contamination. Correct by 5/3/19.

3717-1-04.1(KK) / Food equipment - certification and classification. Equipment not approved by a recognized testing agency. -Observed a noncommercial freezer/refrigerator unit in an upstairs area being used to store butter for the facility. -Observed a household use microwave on the self-service line. When unit(s) no longer functions replace with commercial grade.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed the top portion of the microwave to contain food residue. -Observed the gaskets to the reach in beverage cooler and reach in freezer to contain residue. Correct by 5/3/19.

Comments

Discussed inspection with Kerri, Manager and Sally, Employee. Copy of inspection report sent via email. Ensure repeat and critical violations remain corrected for next inspections. Verbally discussed: -Observed ice accumulation in the freezer. Kerri states a work order has been placed for repairs. Please correct prior to next standard inspection. -Discussed cold holding methods with Kerri. Discussed using an ice bath method for cold holding the butter, cream cheese and fruit salad and an ice wand for cold holding the waffle batter. -Facility has a Manager Certified personnel, however they do not have the Ohio Department of Health (ODH) Manager Certification in Food Protection. A copy of the application for ODH Manager Certification provided via email with report. Please complete, attach a copy of ServSafe certificate and send to ODH. Facility is using a white noncommercial freezer/refrigerator unit (located in an upstairs area) to cold hold butter packets. At time of inspection, unit was holding at 39*F. Ensure unit is holding proper temperature of 41*F or less at all times. Sally states unit is monitored and checked throughout the day. IF unit is found to not hold a temperature of 41*F or less, facility will need to replaced unit with commercial grade.