| VIOLATION: Person In Charge--BRAD FRARACCIO, FOOD LICENSE HOLDER--has repeatedly told employees to refuse entry to Health |
| Inspectors, and has had multiple critical violations throughout this facility when inspections were able to be conducted. |
| Employee stated that he was fully aware that he must allow me to inspect the facility, but also stated that his boss (Brad) |
| would be very angry with him for doing so. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (A)Person in charge - assignment of responsibility. |
| 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 section does not apply to a micro market as defined in Chapter |
| 3717-1 of the Administrative Code. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (B)Person in charge - demonstration of knowledge. |
| Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall |
| demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard |
| analysis and critical control point principles, and the requirements of this chapter as they relate to the food |
| service operation or retail food establishment at the time of inspection. The person in charge shall demonstrate |
| this knowledge by compliance with this chapter by having no critical violations during the current inspection, or |
| by being certified in food protection as specified in rule 3701-21-25 of the Administrative Code, or by responding |
| correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge |
| include: |
| (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food |
| employee; |
| (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease |
| by a food employee who has a disease or medical condition that may cause foodborne disease; |
| (3) Describing the symptoms associated with the diseases that are transmissible through food; |
| (4) Explaining the significance of the relationship between maintaining the time and temperature of |
| time/temperature controlled for safety food and the prevention of foodborne illness; |
| (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; |
| (6) Stating the required food temperatures and times for safe cooking of time/temperature controlled for |
| safety food including eggs, fish, meat, and poultry; |
| (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and |
| reheating of time/temperature controlled for safety food; |
| (8) Describing the relationship between the prevention of foodborne illness and the management and control of |
| the following: |
| (a) Cross contamination; |
| (b) Hand contact with ready-to-eat foods; |
| (c) Handwashing; and |
| (d) Maintaining the food service operation or retail food establishment in a clean condition and in good |
| repair. |
| (9) Identifying major food allergens including milk, egg, fish, tree nuts, wheat, peanuts, and soybeans as |
| specified in paragraph (B) (66) of rule 3717-1-01 of the Administrative Code; |
| (10) Explaining the relationship between food safety and providing equipment that is: |
| (a) Sufficient in number and capacity; and |
| (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned. |
| (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; |
| (12) Identifying the source of water used and measures taken to ensure that it remains protected from |
| contamination such as providing protection from backflow and precluding the creation of cross connections; |
| (13) Identifying poisonous or toxic materials in the food service operation or retail food establishment and |
| the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of properly; |
| (14) Explaining the details of how the person in charge and food employees comply with the HACCP plan that |
| includes identifying the critical control points in the operation and associated critical limits, if a plan |
| is required by this chapter, or an agreement between the licensor and the food service operation or retail food |
| establishment; |
| (15) Explaining the responsibilities, rights, and authorities assigned by this chapter to the: |
| (a) Food employee; |
| (b) Conditional employee; |
| (c) Person in charge; |
| (d) Licensor; and |
| (16) Explaining how the person in charge, food employees, and conditional employees comply with reporting |
| responsibilities and exclusion or restriction of food employees. |
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| VIOLATION: Observed evidence that a dog has been maintained inside the back room of this facility on a regular basis. |
| Evidence includes VERY strong dog odors, a large bone over one foot in length, and two overturned metal bowls used for food |
| and water. Live animals are prohibited from entering a food service establishment, except in the case of service animals and |
| patrol dogs. There is a chest freezer filled with pizza dough and steaks located in the same area where the dog is being |
| kept. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (O)Prohibiting animals. |
| Live animals may not be allowed on the premises of a food service operation or retail food establishment. |
| This prohibition does not apply in the following situations if the contamination of food; clean equipment, |
| utensils, and linens; and unwrapped single-service and single-use articles can not result: |
| (1) Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under refrigeration, |
| and shellfish and crustacea in display tank systems; |
| (2)Patrol dogs accompanying police or security officers in office, dining, sales, and storage areas, and |
| sentry dogs running loose in outside fenced areas; |
| (3) Service animals that are controlled by the disabled employee or person, or the trainer of the service |
| animal, in areas that are not used for food preparation and that are usually open for customers, such as |
| dining and sales areas, if a health or safety hazard will not result from the presence or activities of the |
| service animal; |
| |
| 3717-1-02.3 Management and personnel: hygienic practices. |
| (D)Animals - handling prohibition. |
| Food employees may not care for or handle animals that may be present such as patrol dogs, service animals, or |
| pets that are allowed as specified in paragraphs (O)(2) to (O)(5) of rule 3717-1-06.4 of the Administrative Code. |
| If food employees wash their hands as specified under paragraphs (B) and (C)(3) of rule 3717-1-02.2 of the |
| Administrative Code, they may handle or care for their own service animals; fish in aquariums; or molluscan |
| shellfish or crustacea in display tanks. |
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| VIOLATION: No running water in any handsink, three compartment sink, food prep sink, or mop sink. Toilet was filled with |
| urine and would not flush. Employee stated that running water is available, but that he must "flip a switch at the mop sink" |
| each time he wants water. |
| |
| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (S)Plumbing system - maintained in good repair. |
| A plumbing system shall be: |
| (1) Repaired according to the Ohio building code; and |
| (2) Maintained in good repair. |
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| **Due to the repeated critical violations at this food establishment, the owner and license holder, Brad Fraraccio, has been |
| scheduled for a meeting with the Board of Health on July 28, 2014 at 11:00am. The meeting will be held at the Canton City |
| Health Department located at 420 Market Ave. North, Canton, Ohio 44702. Please contact the Health Department at 330-489-3327 |
| if you have questions.** |
