| Cold holding was 41F or below. Hot holding was 135F or above. |
| |
| Observed good handwashing. |
| |
| Chlorine Sanitizer @ 50-100ppm |
| |
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| CRITICAL VIOLATION: OBSERVED NO "VERIFIABLE" MEANS TO SHOW EMPLOYEES HAVE BEEN TRAINED ON |
| EMPLOYEE HEALTH REQUIREMENTS. TRAIN EMPLOYEES AND MAINTAIN A TRAINING RECORD BY HAVING |
| EMPLOYEES SIGN TRAINING FORM OF ATTENDANCE LOG. |
| |
| 3717-1-02.1 Management and personnel: employee health. |
| (A)The license holder shall require food employees and conditional employees to report to the person in |
| charge information about their health as it relates to diseases that are transmissible through food. A |
| food employee or conditional employee shall report the information in a manner that allows the person in |
| charge to reduce the risk of foodborne disease transmission, including providing necessary additional |
| information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if |
| the food employee or conditional employee: |
| (1) Has any of the following symptoms: |
| (a) Vomiting; |
| (b) Diarrhea; |
| (c) Jaundice; |
| (d) Sore throat with fever; or |
| (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: |
| (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall |
| protects the lesion and a single-use glove is worn over the impermeable cover; |
| (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable |
| cover; or |
| (iii) On other parts of the body, unless the lesion is covered by a dry, durable, |
| tight-fitting bandage. |
| (2) Has an illness diagnosed by a health care provider due to: |
| (a) Campylobacter; |
| (b) Cryptosporidium; |
| (c) Cyclospora; |
| (d) Entamoeba histolytica; |
| (e) Enterohemorrhagic or shiga toxin-producing Escherichia coli; |
| (f)Giardia; |
| (g) Hepatitis A; |
| (h) Norovirus; |
| (i) Salmonella spp.; |
| (j) Salmonella Typhi; |
| (k) Shigella; |
| (l) Vibrio cholerae; or |
| (m) Yersinia. |
| (3) Had a previous illness, diagnosed by a health care provider, within the past three months due to |
| Salmonella Typhi, without having received antibiotic therapy, as determined by a health care provider; |
| (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food |
| employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed |
| food at an event prepared by a person who is infected or ill with: |
| (a) Norovirus within the past forty-eight hours of the last exposure; |
| (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past |
| three days of the last exposure; |
| (c) Salmonella Typhi within the past fourteen days of the last exposure; |
| (d) Hepatitis A virus within the past thirty days of the last exposure; or |
| (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, |
| or living in the same household as, and has knowledge about, an individual who works or attends a |
| setting where there is a confirmed disease outbreak, or living in the same household as, and has |
| knowledge about, an individual diagnosed with an illness caused by: |
| (a) Norovirus within the past forty-eight hours of the last exposure; |
| (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past |
| three days of the last exposure; |
| (c) Salmonella Typhi within the past fourteen days of the last exposure; or |
| (d) Hepatitis A virus within the past thirty days of the last exposure. |
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| VIOLATION: OBSERVED THAT NO ONE IS LEVEL II FOOD SAFETY CERTIFIED AT THIS TIME. AT LEAST ONE |
| STAFF THAT HAS CONTROL OVER FOOD SAFETY OTHER STAFF MUST BE LEVEL II CERTIFIED TO ENSURE FOOD |
| IS PREPARED IN SUCH A WAY TO PREVENT POSSIBLE FOOD ILLNESSES. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (A)Person in charge - assignment of responsibility. |
| (1) The license holder shall be the person responsible for the food service operation |
| or retail food establishment. The license holder may be the person in charge |
| or shall designate a person or persons in charge and shall ensure that a person |
| in charge with applicable knowledge is present at the food service operation |
| or retail food establishment during all hours of operation. This paragraph does |
| not apply to a micro market as defined in Chapter 3717-1 of the |
| Administrative Code. |
| (2) One year after the effective date of this rule, 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. |
| (3) Temporary, mobile, vending and risk level I and risk level II food service |
| operations or retail food establishments are exempt from paragraph (A)(2) of |
| this rule. |
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| VIOLATION: OBSERVED NO VOMIT/DIARRHEA CLEANUP PLAN. CREATE A VOMIT/DIARRHEA CLEANUP PLAN FOR |
| YOUR FACILITY. MAINTAIN PLAN AT FACILITY, TRAIN STAFF ON PLAN AND ENSURE YOU HAVE SUFFICIENT |
| PERSONAL PROTECTIVE EQUIPMENT TO PROTECT WORKERS DURING CLEANUP AND APPROPRIATE CHEMICALS TO |
| DISINFECT FOR NOROVIRUS. INFORMATION WILL BE GIVEN WITH INSPECTION REPORT. |
| 3717-1-02.4 Management and personnel: supervision. |
| (C)Person in charge - duties. |
| The person in charge shall ensure that: |
| (1)... (16) The food service operation or retail food establishment shall have written procedures for employees to |
| follow when responding to vomiting or diarrheal events that involve discharge onto surfaces in the food |
| service operation or retail food establishment. The procedures shall address the specific actions employees |
| must take to minimize the spread of contamination and the exposure of employees, consumers, food, and |
| surfaces to vomitus or fecal matter. |
| |
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| VIOLATION: OBSERVED FLOORING IN WALK IN COOLER SIGNIFICANTLY DAMAGED. OBSERVED FLOOR IN BAD |
| MISSING GROUT/CAULKING. REPAIR / REPLACE DAMAGED FLOORS, WALLS, TRIM AND COVING AS NECESSARY |
| SO THAT ALL FLOORS AND WALLS ARE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. AND ALL FLOOR |
| AND WALL JUNCTURES ARE PROPERLY COVED. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (A)Repairing. |
| The physical facilities shall be maintained in good repair. |
| |
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| VIOLATION: OBSERVED CAULKING AT HANDSINK IN DISREPAIR. REMOVE AND REPLACE CAULKING TO ENSURE A |
| SMOOTH AND EASILY CLEANABLE SURFACE. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment. |
| (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified |
| under rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. |
| (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, |
| and adjusted in accordance with manufacturer's specifications. |
| (3) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments |
| that can contaminate food when the container is opened. |
| |
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| VIOLATION: OBSERVED TRASH CAN IN WOMENS RESTROOM WITHOUT LIDS. REPLACE LIDS ON TRASH CANS FOR |
| PROPER DISPOSAL OF SANITARY NAPKINS. |
| |
| 3717-1-05.4 Water, plumbing, and waste: refuse, recyclables, and returnables. |
| (H)Toilet room receptacle - covered. |
| A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
| |
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| Email Inspection report to Tina Shi at 942262856@QQ.com |
