3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Corrected During Inspection PIC unable to demonstrate knowledge of major food allergens. THE PIC(PERSON IN CHARGE) WAS UNABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS DURING THE ADMINISTRATIVE REVIEW. THE SANITARIAN INFORMED THE PIC(PERSON IN CHARGE) ABOUT THE MAJOR FOOD ALLERGENS AND PROVIDED FOOD SAFETY HANDOUTS
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.
3717-1-02.4(B)(2)(n) / PIC: Demonstration of Knowledge - Explaining compliance with HACCP plan
Critical PIC unable to demonstrate knowledge of HACCP. THE PIC(PERSON IN CHARGE) WAS UNABLE TO PROVIDE DOCUMENTATION AND PROCESS FOR SOUS VIDE OF PORK BELLY
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.THE SANITARIAN OBSERVED DEBRIS BUILD UP ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS:
CAN OPENER
DELI SLICER
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 ALL UTENSILS AND EQUIPMENT
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. THE SANITARIAN OBSERVED HOUSE MADE DRESSINGS THAT WAS STORED IN WALK-IN COOLER BEYOND DATE MARK. THE PIC(PERSON IN CHARGE) CORRECTED BY VOLUNTARILY DISCARDING THE EXPIRED DRESSINGS AT THE TIME OF INSPECTION. ALL TCS FOODS THAT HAVE NOT BEEN CONSUMED OR SOLD BY THE INDICATED MAXIMUM SEVEN DAY DATE MARK, SHALL BE IMMEDITELY DISCARDED TO PREVENT A FOODBORNE ILLNESS.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. THE SANITARIAN OBSERVED SPRAY BOTTLE WITHOUT THE COMMON NAME OF THE CHEMICAL ON THE BOTTLE. TO PREVENT A CHEMICAL HAZARD, CHEMICAL BOTTLES SHALL BE LABELED WITH THE COMMON NAME OF THE CHEMICAL. THE PIC(PERSON IN CHARGE) CORRECTED BY LABELING AT THE TIME OF INSPECTION.
3717-1-03.4(L) / Contents of a HACCP Plan
Critical Incomplete HACCP plan. THE SANITARIAN OBSERVED PORK IS BEING SOUS VIDE WITHOUT A COMPLETE HACCP PLAN. DISCONTINUE SPECIALIZED PROCESS UNTIL HACCP PLAN IS APPROVED BY CDPH
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. THERE IS NO EMPLOYEE WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH THE APPLICATION FOR RECIPROCITY
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee eating, drinking, or using tobacco in non-designated area. THE SANITARIAN OBSERVED OPEN EMPLOYEE BEVERAGE STORED ABOVE FOOD ON PRODUCTION PREP LINE. THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING OPEN BEVERAGE AT TIME OF INSPECTION
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing a hair restraint. THE SANITARIAN OBSERVED BEARD ON LINE COOK WAS NOT EFFECTIVELY RESTRAINED WHILE WORKING IN FOOD PREPARARTION AREA.THE FOOD EMPLOYEE CORRECTED BY DONNING BEARD SNOOT DURING FOOD PREPARATION
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection [52] Improper storage of single-service and single-use articles. THE SANITARIAN OBSERVED SINGLE SERVICE CARRY OUT CONTAINERS NOT INVERTED TO PREVENT CONTAMINATION DURING STORAGE AT THE FOOD PREP STATION. THE PIC(PERSON IN CHARGE) CORRECTED BY INVERTING ALL CARRY OUT CONTAINERS AT THE TIME OF INSPECTION.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. THE SANITARIAN OBSERVED NO CHLORINE TEST KITS WERE AVAILABLE TO CHECK THE CONCENTRATION OF THE SANITIZER SOLUTION AT DISH MACHINE. CORRECT BY PROVIDING A CHLORINE TEST KIT
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-February-2024
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE, PROBE THERMOMETER PROPERLY CALIBRATED, RECORDS 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 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. 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 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: Hand washing facilities are properly supplied. OBSERVED ALL HAND WASHING STATIONS ARE PROPERLY SUPPLIED WITH SOAP, DRYING TOWELS AND ACCESSIBLE FOR EMPLOYEE USE |