3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED A CRITICAL VIOLATION AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, 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 food safety knowledge at the time of inspection. OPERATOR MUST MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
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. OBSERVED REFRIED BEANS STORED ON TOP OF THE CONVECTION OVEN AT 106 DEGREES F.
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.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOOD SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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.OPERATION DID NOT HAVE A MANAGER/SUPERVISOR WITH A LEVEL II CERTIFICATION.
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.
3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utensils. OPERATION DID NOT HAVE A THREE COMPARTMENT SINK. NOTE: THE OPERATION HAD A PREP SINK THAT WAS BEING USED FOR WAREWASHING AND TWO BINS THAT ARE BEING USED FOR RINSING AND SANITIZING.
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
3717-1-05.1(C)(3) / Handwashing sink - installation of self closing, slow closing and metering faucets.
Observed a metering faucet that did not provide an adequate flow of water.OBSERVED A SELF CLOSING FAUCET THAT DID NOT PROVIDE AT LEAST 15 SECONDS OF WATER FLOW WITHOUT HOLDING THE HANDLE.
A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least fifteen seconds without the need to reactivate the faucet.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-May-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES: SYSCO, CENTRAL KITCHEN. PEST CONTROL-GENERAL. PROBE THERMOMETER-YES. SANITIZER- QUAT TABS. TEST KIT-NO. PROVIDED THE PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, A VOMIT/FECAL CLEAN UP, AND VARIOUS FOOD SAFETY HANDOUTS. |