| Cold holding was below 41F. Hot holding of sauces was above 135F. Time in lieu of temperature is used for food in the |
| displace case. Sanitizer wiping cloth bucket was at 200 ppm quaternary ammonium. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CRITICAL VIOLATION: OBSERVED THAT THE PIC HAD NO KNOWLEDGE OF EMPLOYEE HEALTH RULE REQUIREMENTS |
| AND COULD NOT DEMONSTRATE STAFF HAVE BEEN TRAINED. A SAMPLE EMPLOYEE HEALTH TRAINING FORM WILL |
| BE EMAILED WITH INSPECTION REPORT. STAFF MUST BE TRAINED ON EMPLOYEE HEALTH REQUIREMENTS AND |
| THE PIC MUST BE ABLE TO DEMONSTRATE IN A VERIFIABLE MANOR THAT STAFF HAVE BEEN TRAINED. |
| |
| 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION: OBSERVED THAT NO PIC ON STAFF HAS THE REQUIRED OHIO DEPARTMENT OF HEALTH LEVEL TWO |
| CERTIFICATION IN FOOD PROTECTION CERTIFICATE. MAINTAIN CERTIFICATE AT FACILITY WHEN OBTAINED. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (A)Person in charge - assignment of responsibility. |
| (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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CRITICAL VIOLATION: OBSERVED THAT THE PIC COULD NOT DEMONSTRATE KNOWLEDGE REQUIREMENTS. |
| TRAINING WAS CONDUCTED DURING INSPECTION. |
| |
| 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) (65) 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CRITICAL VIOLATION: THE PIC FAILED TO ENSURE ALL THE PIC DUTIES WERE BEING FULFILLED. THE |
| PIC EXPLAINED 3-COMPARTMENT USING 3 SANITIZER TABLETS AND FILLING COMPARTMENT ABOUT 2/3 FULL. |
| THIS RESULTED IN SANITIZER CONCENTRATION UNDER 200PPM QUATERNARY AMMONIUM. SANITIZER |
| DIRECTIONS ARE FOR 1-2 TABLETS PER GALLON OF WATER. TRAINING WAS CONDUCTED DURING INSPECTION. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (C)Person in charge - duties. |
| The person in charge shall ensure that: |
| (1) Food service or retail food establishment operations are not conducted in a private home or in a room used |
| as living or sleeping quarters as specified under paragraphs (S) and (T) of rule 3717-1-06.1 of the |
| Administrative Code; |
| (2) Persons unnecessary to the food service operation or retail food establishment are not allowed in the food |
| preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the |
| person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and |
| unwrapped single-service and single-use articles are protected from contamination; |
| (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering |
| the food preparation, food storage, and warewashing areas comply with this chapter; |
| (4) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; |
| (5) Employees are visibly observing foods as they are received to determine that they are from approved |
| sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately |
| presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their |
| receipt; |
| (6) Employees are verifying that foods delivered to a food service operation or retail food establishment |
| during non-operating hours are from approved sources and are placed into appropriate storage locations |
| such that they are maintained at the required temperatures, |
| (7) Employees are properly cooking time/temperature controlled for safety food, being particularly careful in |
| cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, |
| through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate |
| temperature measuring devices properly scaled and calibrated as specified under paragraph (K) of rule |
| 3717-1-04.1 of the Administrative Code and paragraph (Q) (2) of rule 3717-1-04.4 of the Administrative Code; |
| (8) Employees are using proper methods to rapidly cool time/temperature controlled for safety foods that are |
| not held hot or are not for consumption within four hours, through daily oversight of the employees' routine |
| monitoring of food temperatures during cooling; |
| (9) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified |
| under paragraph (E) of rule 3717-1-03.5 of the Administrative Code that the food is not cooked sufficiently to |
| ensure its safety; |
| (10) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through |
| routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical |
| concentration, pH, temperature, and exposure time for chemical sanitizing; |
| (11) Consumers are notified that clean tableware is to be used when they return to self-service areas such as |
| salad bars and buffets as specified under paragraph (O) of rule 3717-1-03.2 of the Administrative Code; |
| (12) Except when approved as specified in paragraph (A) (4) of rule 3717-1-03.2 of the Administrative Code, |
| employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable |
| utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; |
| (13) Employees are properly trained in food safety, including food allergy awareness, as it relates to their |
| assigned duties; and |
| (14) Food employees and conditional employees are informed of their responsibility to report in accordance with |
| this chapter, to the person in charge, information about their health as it relates to diseases that are |
| transmissible through food as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code. |
| (15) Written procedures and plans, as specified in this Chapter and as developed by the food service operation |
| or retail food establishment, are maintained and implemented as required; and |
| (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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION: OBSERVED NO VOMIT/ DIARRHEA CLEANUP KIT OR VOMIT/ DIARRHEA CLEANUP POLICY. WRITE A |
| COMPREHENSIVE PLAN THAT DETAILS ACTIONS THAT NEED TO BE TAKEN IF THERE WERE VOMITUS OR |
| DIARRHEAL MATTER IN THE FACILITY. ALSO ENSURE THAT THE CLEANUP KIT HAS THE APPROPRIATE |
| AMOUNT OF DISINFECTANT TO COVER SURFACES. SAMPLE PLANS WILL BE EMAILED WITH INSPECTION |
| REPORT. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (C)Person in charge - duties. |
| The person in charge shall ensure that: |
| |
| (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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION: OBSERVED NO TEST STRIPS. OBTAIN AND USE TEST STRIPS TO ENSURE PROPER SANITIZER |
| CONCENTRATION. THIS FACILITY USES QUATERNARY AMMONIUM TABLETS THAT REQUIRE 200-400 PPM |
| CONCENTRATION. |
| |
| 3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
| (I)Sanitizing solutions - testing devices. |
| A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
| be provided. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
| Email inspection report to Kevin Krabill: kkrabill@wererolling.com and Rachel Paul: rachelrox86@gmail.com |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
