3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Provide documentation that all food employees understand their duty to report required information regarding illness that may be transmitted through food. (NOTE: Discussed with operator, and documentation packet available on wall, but not filled out).
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Gyro meat on spindle, heat not on, meat internal temperature at 78F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Properly maintain foods at required tenperature. Cooking of this product requires continuous cooking until all product is used. Operator voluntarily discarded unused portion that had been left on spindle.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Sliced cheeses and portions of meats and dressings were produced today for use during the remainder of the week, but were not marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Properly date mark all items at time of production to ensure compliance with this rule.
3717-1-03.5 (C)(2)(e) / Food labels - label information
Critical Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). Sleeves of crackers and cookies offered for sale with missing labels, in packages not intended for individual sale on retail food shelving.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Ensure proper labeling is available for all products offered for retail sale as required by law. Discontinue offering packages for sale that are not properly labeled for individual sale (sleeves of crackers and cookies from bulk packages).
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical No sanitizer in 3 compartment sink, sink used for disposal of wastewater.
Thoroughly clean 3 compartment sink, and sanitize all compartments. Ensure properly set up sanitizer sink is maintained at times of operation. Quat sanitizer can be maintained in sink to ensure proper concentration of sanitizer is available as often as needed.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Interior of microwave and some cutting boards observed with accumulation of food debris.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean all food contact surfaces, including interior of microwave, cutting boards and deli coolers routinely to remove food and debris. Clean cutting boards, and resurface if they become too deepl gouged to easily clean surfaces. Maintain clean between uses, and clean frequently during periods of continuous use.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.Damp Wiping cloths on cutting board, no sanitizer bucket available initially. Interior of microwave and deli coolers not cleaned and sanitized.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Cutting boards and other food contact surfaces and utensils shall be sanitized frequently during periods of continuous use, and sanitized before use. Maintain wiping cloths in sanitizer between uses and frequently sanitize cuting boards and food contact surfaces in coninuous use as frequently as required, and between uses.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection The handwashing sink was not easily accessible. Trash can blocking sink, sink used for dumping other materials.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Discontinue blocking access to handsink, and discontinue using sink for other disposal. Handsink must remain accessible and stocked at all times to allow for frequent handwashing as often as required. Maintain at all times.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Observed employee eating, drinking, or using tobacco in non-designated area. Open cup of coffee on deli prep area counter.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Provide closable lid, or lid with straw for all beverages in food preparation areas. Do not eat, smoke drink, or store employee food and beverages or tobacco items in food preparation areas.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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.
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.
3717-1-03.1(A)(3) / Sources - packaged food labeling
Observed unlabeled cookies and crackers, and sliced cakes and bakery items in customer self service areas with no labels.
All items for self-service retail sale shall be fully labeled as required by code.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Wet wiping cloth stored on cutting board, no sanitizer bucket available for properly storing wiping cloths between uses.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. Sanitizer bucket made available during inspection. Maintain at all times of food production.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Food containers stored on floor in walk in coolers.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Store all food and beverage containers on shelving to protect from contamination by premises, and protect from contamination during cleaning.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Observed iced build up on condenser line over 3 compartment sink dripping onto drainboard.
Ensure food preparation areas are protected from contamination by the premises.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Corrected During Inspection Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Probe thermometer not registering temperature in range.
To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use; Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit in the intended range of use. Ensure probe thermometer is calibrated as often as needed to ensure accurate food temperatures can be monitored during cooking, cooling, preparation, and storage. Calibrated thermometer with operator at time of inspection. Calibrate daily, and maintain at least one thermometer that is accurate and available at all times of operation.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Reach in coolers and eli coolers did not have accessible thermometers in a number of areas (deli, prep cooler, some retail cases.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Ensure all equipment has thermometers available and placed to measure equipment operating temperatures.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Exterior of coolers and non-food contact surfaces inside coolers and equipment observed with accumulation of grease or food splash and build-up. Cooler gaskets accumulating food debris.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean exteriot of food equipment in sandwich/deli cooking area and maintain clean.
3717-1-05.4(H) / Toilet room receptacle - covered.
Repeat Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable. Hole in floor under hansink, and some holes in walls above slicer table and 3 compartment sink. Ceiling above slicer/prep table not smooth durable or easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. Interior of walk-in coolers, flooring and walls in deli and kitchen with buildup of food and debris under and around equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoruoughly clean under and around all equipment and clean interior floors and walls of walk in coolers to remove food, debris, and mold in all areas. Maintain clean.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-February-2018
| Comments |
|---|
| Discussed cooking and food preparation activities, employee illness reporting rules and documentation, and level 2 food safety training with operator. Reviewed pesticide treatment and monitoring records with operator (General Pest Control) at time of inspection. Calibrated thermometer at time of inspection (initially not properly calibrated). Reviewed all prior violations from previous inspection with operator, conducted full standard inspection. |