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. Correct By: 20-Oct-2017

3717-1-03.5(C)(3) / Food labels - bulk food Bulk food display for customer self-service was not properly labeled. Observed candy available for customer self-service bearing no labeling of common name, weight, ingredients, manufacturer, or nutrition information. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. Correct By: 22-Sep-2017

3717-1-04.2(H)(1) / Temperature measuring devices - manual warewashing. Corrected During Inspection A thermometer to measure manual warewashing and sanitizing temperatures was not readily accessible. Observed no thermometer at the 3-compartment sink. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for measuring the washing and sanitizing temperatures.

3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. PIC states operating time is from 10:00 AM-2:30 PM. Utensils are washed, rinsed and sanitized at the end of operating hours each day. Utensils such as knives and cutting boards require wash, rinse, and sanitization at a frequency of no more than every 4 hours. To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.

Comments

Conducted inspection with Wes Englebach, Sanitarian Supervisor. Discussed inspection with Susan Bright, PIC. This establishment has no level 2 certified food safety manager. PIC states she has a book from Gordon Food Service provided by upper management. She has been assigned the task of self-study, and will take level 2 certification exam before the end of the year. Provided ServSafe course information (being offered at RPH on 10/3/17 and 10/6/17) and registration form via email. Please note course registration closes 9/26/2017. There is an improperly air-gapped prep sink in the kitchen as evidenced by the presence of an aluminum catch cup installed beneath discharge pipe into which drainage pipe extends. PIC states, however, that no vegetables or fruits are washed on the premises. All vegetables for use at sandwich bar come pre-washed and pre-sliced. If this arrangement changes in future, prep-sink issue will need to be addressed, as an improperly air-gapped prep sink is considered a critical violation, as described in The Ohio Uniform Food Safety Code Section 3717-1-05.1 (D),(J), and 3717-1-5.3 (C). Observed equipment and single-service items which were protected from contamination by inversion or covering. Ensure this practice is extended to all such items in the facility. Copy of inspection report sent to sbright2@ashland.edu along with employee illness reporting agreement, norovirus clean up kit handout, norovirus clean up written procedure, and the aforementioned ServSafe course information.