|Violations: A summary of the violations found during the inspection are listed below.|
Repeat 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. Observed no employee to have level two certificaton in food protection at time of inspection.
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.
Critical TCS foods were not being held at the proper temperature. Observed multiple food items cold holding above 41 degrees. PIC discarded food items at time of inspection.
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.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed ready-to-eat foods that were improperly date marked.
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.
Repeat The FSO did not have a person in charge that had completed a Level One Certification course.
Repeat Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed dryng rack to be made of untreated wood and not be smooth/easily cleanable.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed expired test kit for measuring the concentration of the sanitizer. Expired kit can no longer accurately measure the concentration of solution.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Equipment and/or components are not maintained in good working order. Observed residential fridge running at 50 degrees, not keeping food below 41.
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.
Critical Handwashing sink is being used for purposes other than handwashing. Observed golfball baskets, soiled cloths, and chemicals being stored in the handwash sink at time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
Observed no supply of hand cleaning liquid/powder/bar soap at the handwashing sink at time of inspection.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Observed no handwashing sign posted at handwashing sink used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
Observed no towels/hand drying device at the handwashing sink.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
The physical facilities are not being maintained in good repair. Observed damaged tile under 3 compartment sink, handwashing sink, and mop sink.
The physical facilities shall be maintained in good repair.
|Discussed proper hand sink use, proper cold holding temperatures, and date marking procedures. Discussed employee illness and clean up procedures. Discussed facility repair. Residential refrigerator shall be replaced with commercially approved equipment.|