Potter House Cafe And Hibachi

Official Wording

2.4(C)(16) - I. Employee Health - Person in Charge - Duties

Inspector’s Notes

Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. NO SICK POLICEY

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official Wording

3.2(M)(2)(a) - Wiping cloths - use limitation

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s Notes

No manager had Ohio manager level two certification in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

3.4(K)(3) - Reduced oxygen packaging without a variance

Inspector’s Notes

A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method to prvent the growth of clostridium botulinum Under the ohio ohio uniform food, safety code fish packaged, using reduced oxygen packaging including vacuum, sealed fish must be handled carefully to prevent the growth of clostridium botulinum. The main concern is that keeping vacuum packaged fish refrigerated does not always eliminate the risk of botulism correct ohio food code number 371 17–10 3.55 a vacuum packaged fish labeled to remain frozen must be removed from its reduce reduced oxygen packaging before thawing under refrigeration 3771–1 034K3 food establishment generally cannot vacuum package fish unless it remains frozen before during and after packaging and is properly labeled . observed, reduced oxygen, packaged fish, thawing in the refrigerator while still sealed in its original vacuum packaging fish labeled to be kept frozen until use must be removed from the reduced oxygen environment before throwing under refrigeration to reduce the risk of clostridium botulinum, growth and toxin formation code 377 10–0 3.4 C5A o.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

4.8(A)(2) - Equipment and Utensils - Air-Drying

Inspector’s Notes

Equipment and utensils were being cloth dried.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

6.4(H) - Cleaning of Plumbing Fixtures

Inspector’s Notes

Plumbing fixtures are being kept clean and maintained. Mop sink is dirty.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s Notes

Food-contact surfaces were not clean to the sight and touch. Couple containers still have the labels on after cleaning.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official Wording

4.8(A)(1) - Equipment and Utensils - Air-Drying

Inspector’s Notes

Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

6.1(M) - Outer Openings - Protected

Inspector’s Notes

Outer openings of a food facility were not protected against the entry of insects and rodents. Observed opened back door. Keep doors close to prevent pest entry. Resolve any door hinge issues.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

3.1(A)(4) - V. Food from Approved Source - Sources - Compliance with Food Law

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official Wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Date marking was not done in a consistent manner according to the code. Observed prepped/cut food items bearing no expiration date. Stored food items must bear an expiration date. - do not exceed six (6) days beyond the prep date when establishing the expiration date.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention

Inspector’s Notes

There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked. Fish that is offered for sale raw or undercooked has not been properly frozen for parasite destruction. Unable to verify parasite destruction via supplier statement. Provide the supplier statement noting proper parasite destruction.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official Wording

4.2(J) - Sanitizing solutions - Testing Devices

Inspector’s Notes

There is no test kit available for measuring the concentration of the sanitizer. Unable to locate chlorine test strips for the chlorine sanitizer being used at the dish machine. Obtain chlorine test strips so that concentration may be monitored.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.