| CRITICAL VIOLATIONS ARE MARKED WITH AN ASTERISK. |
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| {2.1) * The PIC does not have a verifiable system or policy of reporting their employee health. Also, there is no employee |
| health training for the staff. The food employees shall be able to report the information in a manner that allows the PIC to |
| reduce the risk of foodborne disease transmission. |
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| (2.4) * The is no written protocol to follow for employees when a vomiting / diarrhea incident occurs. No vomit / diarrhea kit |
| for cleanup is available for use. A vomit / diarrhea cleanup kit shall be made available along with a written policy to |
| follow. An ODH handout was given as guidance to help develop your procedure. |
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| (2.4) * No person in charge with applicable knowledge at present at this food service operation during all hours of |
| operation. There is no employee with level two certification in food protection at this food service operation. One year |
| after the effective date of this year one employee with supervisory skills with authority to direct and control food |
| preparation and service shall obtain a level two certification in food protection according to 3701-22-25 of the OAC. You |
| must obtain a level two certification in food protection from an approved provider of the course and then obtain a |
| certification issued from the Ohio Department of Health. |
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| (2.4) * The PIC could not demonstrate knowledge by compliance of this chapter, by, having no critical violations on current |
| inspection, or by being certified in food protection as specified in 3701-21-25 of OAC, or responding correctly to inspectors |
| questions pertaining to this food operation.The PIC shall demonstrate knowledge of this food operation by compliance of this |
| chapter. |
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| (3.4) * Observed time/temperature controlled for safety food not date marked and commercially processed food that requires |
| refrigeration after opening not date marked. All prepared ready-to-eat foods and processed foods shall be properly date |
| marked if food is unused for more than 24 hrs; |
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| (4.2) The temperature measuring device used does not go to 0° degrees. Provide a temperature measuring that goes from 0² to |
| 220°. so it will cover aboth hot and cold temperature ranges. A food temperature measuring devices shall be provided and |
| readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under this chapter. The |
| temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses |
| shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish |
| filets. |
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