Date of inspection: July 21
Violations: Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. No level 2 certified employee. 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.
Fixed equipment did not appear to be properly sealed or spaced for cleaning. Prep sink not properly sealed to wall. Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage; Counter-mounted equipment shall be installed to allow cleaning of the equipment and areas underneath and around the equipment as specified in this rule.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Plates need to be stored inverted, especially when drying. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. (1) Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of this code; (2) To prevent contamination of food, food-contact surfaces, equipment, and utensils, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted; (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
Observed floors, walls, and/or ceilings that were not constructed of approved materials. Back screen door is made of unfinished wood and not able to be properly cleaned. Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture.
Observed light bulbs or heat lamp that were not properly shielded or coated where required (in plate storage area/hallway). Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
The physical facilities are not being maintained in good repair. Floor in poor repair in areas of kitchen, upstairs storage area. The physical facilities shall be maintained in good repair.
Comments: Please ensure the remaining items are corrected by next inspection.
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