| Rule updates effective March 1, 2019 require that warewashing sinks are indirectly draining. A plumber will need to be |
| contacted to do this correctly. |
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| An updateed employee health training form will be emailed to you along with another copy of the vomit clean up procedure |
| template. These are required for each food facility. Ronald still needs to email the Ohio Department of Health level 2 food |
| safety training card. |
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| Complaint: The chicken was raw inside and several children got sick, this is the third time the chicken form this store was |
| undercooked. |
| Findings: No chicken was being cooked during the inspection. Per the PIC chicken is pressure fried for 25 minutes. When it |
| comes out it is between 185 and 205°F internal temperature. There is a thermometer near the freer that the PIC uses to temp |
| the chicken. The thermometer is a new digital thermometer that appears to be calibrated. |
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| *CRITICAL VIOLATION* |
| 3717-1-02.4(A) |
| Person in charge: assignment of responsibility. |
| At time of inspection there is no level 2 trained PIC and no level one PIC. Strongly recommend that more than one person be |
| level 2 trained for the facility. Level 1 training is available online for a reasonable cost and would be beneficial for all |
| food handlers. www.statefoodsafety.com offers this as well as the ServSafe website. |
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| 3717-1-02.4(A) |
| Level Two Certified Manager |
| At time of inspection there is no level 2 certified PIC. |
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| 3717-1-17.4(C) |
| Management and personnel: supervision. |
| There is not a written vomit clean up procedure. |
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| *CRITICAL VIOLATION* |
| 3717-1-04.5(A) |
| Cleanliness of equipment food-contact surfaces and utensils. |
| The dough mixer is observed with dried food residues. Per PIC he made dough earlier and just has not yet cleaned this piece of |
| equipment. Clean and sanitize after use. |
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| *CRITICAL VIOLATION* |
| 3717-1-04.6(B) |
| Sanitizing frequency of utensils and food-contact surfaces. |
| At time of inspection there was no sanitizer for sanitizing food equipment and utensils. PIC to run out to get more this |
| afternoon. |
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| *CRITICAL VIOLATION* |
| 3717-1-07.1(A) |
| Poisonous or toxic materials - Storage: separation. |
| Observed glass and window cleaner stored on a counter used for food preparation. PIC removed. Store chemicals where they |
| cannot contaminate food and food contact surfaces. |
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| 3717-1-04.2(A) |
| Equipment - cooling, heating, and holding capacities. |
| At time of inspection, the three door reach in cooler was holding at proper temperatures but is observed to be icing over |
| inside. This is the only cooler with enough space for the chicken. Facility should consider a backup plan for when cooler |
| issues arise to ensure adequate refrigeration space is available |
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| 3717-1-04.5(A) |
| Cleanliness of food-contact surfaces of cooking equipment and pans. |
| The conveyor pizza oven is in need of cleaning. The fryers need cleaned. |
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| 3717-1-06.1(A) |
| Floors, walls, and ceilings. |
| Floors appear to be more damaged than ever, many missing and cracked floor tiles. The area around the three compartment sink |
| is badly damaged and has a large concave area where tiles are unable to stick without problems. Per PIC, new tiles are |
| available and he wants to see about installing floating floors to help address the unlevel surfaces and help tiles remain. He |
| will be working with the building owner on this. |
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| Bathroom wall still needs to be repaired, PIC was working on this on arrival. |
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