3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations.THE SANITARIAN OBSERVED A CRITICAL VIOLATION AT THE TIME OF THE FOOD SERVICE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT A CRITICAL VIOLATION DOES NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS. THE SANITARIAN REVIEWED THE CRITICAL VIOLATIONS IN THE OHIO UNIFORM FOOD SAFETY CODE WITH THE PIC(PERSON IN CHARGE) AND EDUCATED THE PIC ON THE PUBLIC HEALTH SIGNIFICANCE OF THE CRITICAL VIOLATION.
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 unclean. THE SANITARIAN OBSERVED THE CAN OPENER BLADE WAS NOT CLEAN. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE CAN OPENER
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration.THE SANITARIAN OBSERVED THE CHLORINE LEVEL OF THE WAREWASHING MACHINE IS 0 PPM BECAUSE THERE IS NO CHEMICAL CHLORINE SUPPLY CONNECTED TO THE LOW TEMPERATURE WAREWASHING MACHINE. THE PIC(PERSON IN CHARGE) CORRECTED BY PRIMING THE SANITIZER PUMP FOR THE PROPER CONCENTRATION. THE SANITIZER SHALL BE SUPPLIED TO THE WAREWASHING MACHINE DURING ALL TIMES OF OPERATION TO PREVENT A FOODBORNE ILLNESS.
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 unclean.THE SANITARIAN OBSERVED DEBRIS BUILD UP ON FOOD UTENSILS STORED INSIDE OF CONTAINERS AT PREP STATION. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING AND SANITIZING FOOD STORAGE CONTAINERS AND FOOD EQUIPMENT AT THE TIME OF INSPECTION
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable.THE SANITARIAN OBSERVED CRACKED FOOD STORAGE CONTAINERS FOR CRUTON CONTAINER THAT COULD RESULT IN PHYSICAL CONTAMINATION OF FOOD PRODUCTS AND COULD NOT BE EASILY CLEANED. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY DISCARDING BROKEN EQUIPMENT.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. THE SANITARIAN OBSERVED GREASE BUILD UP ON ANSUL SYSTEM ABOVE THE GRILL
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection [52] Improper storage of single-service and single-use articles.THE SANITARIAN OBSERVED SUFFLE CONTAINERS NOT INVERTED TO PREVENT CONTAMINATION DURING STORAGE. THE PIC(PERSON IN CHARGE) CORRECTED BY INVERTING ALL FOOD CONTAINERS AT THE TIME OF INSPECTION
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. THE SANITARIAN OBSERVED THE COLD WATER VALVE NOT WORKING AT THE HANDWASHING SINK
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-January-2024
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, FOOD LICENSE IS AVAILABLE. |
| VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.OBSERVED FOOD DEBRIS BUILD UP ON COMMERCIAL CAN OPENER. THE COMMERCIAL EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED AFTER EACH USE TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. THE FOOD EMPLOYEE REMOVED THE CAN OPENER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION I - P - Employee Health: The operation had an employee health policy on file. THE FOOD SERVICE OPERATION HAS AN EMPLOYEE ILLNESS POLICY ON FILE. THE OPERATION REQUIRES ALL FOOD EMPLOYEES TO REPORT INFORMATION ABOUT THEIR HEALTH TO THE PERSON IN CHARGE AS IT RELATES TO DISEASES THAT CAN BE TRANSMITTED THROUGH FOOD III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.OBSERVED FOOD EMPLOYEE PROPERLY CHANGING GLOVES WHEN CHANGING TASKS DURING FOOD PREPARARTION ACTIVITIES VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.ALL FOOD EQUIPMENT AND UTENSILS SHALL BE PROPERLY SANITIZED TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. |