| THIRD REINSPECTION |
| |
| VIOLATION: No papertowels at handsink in kitchen. Papertowels were immediately replaced. Papertowels must be available at all |
| handsinks when the facility is open for business. |
| |
| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (C)Handwashing sinks - hand drying provision. |
| Each handwashing sink or group of adjacent handwashing sinks shall be provided with: |
| (1) Individual, disposable towels; |
| (2) A continuous towel system that supplies the user with a clean towel; |
| (3) A heated-air hand drying device; or |
| (4) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at |
| ambient temperatures. |
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| VIOLATION: Low sanitizer concentration in chlorine bucket (<50ppm) and in quat sink (<200ppm). Sanitizer immediately added to |
| yield acceptable concentration. Chlorine sanitizer must be between 50-100ppm and Quat sanitizer must be between 200-400ppm. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| (N)Manual and mechanical warewashing equipment, using chemical sanitization - temperature, pH, concentration, and hardness. |
| A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified |
| under paragraph (C)(3) of rule 3717-1-04.6 of the Administrative Code shall meet the criteria specified under |
| paragraph (E) of rule 3717-1-07.1 of the Administrative Code, shall be used in accordance with the EPA-registered |
| label use instructions, and shall be used as follows: |
| (1) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as |
| listed in the following chart; |
| |
| |Concentration range |Minimum temperature |
| |ppm (mg/L) |pH 10 or less °F (°C) |pH 8 or less °F (°C) |
| |25 - 49 |120 (49) |120 (49) |
| |50 - 99 |100 (38) |75 (24) |
| |100 |55 (13) |55 (13) |
| |
| (3) A quaternary ammonium compound solution shall: |
| (a) Have a minimum temperature of seventy-five degrees Fahrenheit (twenty-four degrees Celsius); |
| (b)Have a concentration as specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code and |
| as indicated by the manufacturer's use directions included in the labeling; and |
| (c) Be used only in water with five hundred ppm (mg/L) hardness or less or in water having a hardness no |
| greater than specified by the EPA-registered label use instructions. |
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| VIOLATION: No level one food handler's certification received for cook/PIC, Zack. All PIC's must take and pass a |
| state-approved certification. |
| |
| 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: Sliced tomatoes at 45°F in deli prep cooler. All TCS foods must maintain a cold holding temperature of 41°F or |
| lower. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (F)Time/temperature controlled for safety food - hot and cold holding. |
| (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as |
| specified under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph |
| (F)(3) of this rule, time/temperature controlled for safety food shall be maintained at a temperature specified |
| as follows: |
| (a) At one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or above, except that roasts |
| cooked to a temperature and for a time specified in paragraph (A)(4) of rule 3717-1-03.3 of the |
| Administrative Code or reheated as specified in paragraph (H) (1) of rule 3717-1-03.3 of the |
| Administrative Code may be held at a temperature of one hundred thirty degrees Fahrenheit (fifty-four |
| degrees Celsius) or above; or |
| (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
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