3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS IN THE FACILITY AT THE TIME OF THE INSPECTION. IN ORDER TO PREVENT CRITICAL VIOLATIONS, THE PIC MUST MAINTAIN MANAGERIAL CONTROL OVER THE FACILITY AT ALL TIMES. PIC INSTRUCTED TO CORRECT CRITICAL VIOLATIONS.
Correct By: 20-Jan-2023
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED THE CAN OPENER BLADE WAS SOILED. OBSERVED THE SLICER WAS SOILED WITH OLD FOOD DEBRIS. IN ORDER TO PREVENT CONTAMINATION, THE FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. PIC INSTRUCTED TO CLEAN CAN OPENER BLADE AND SLICER.
Correct By: 20-Jan-2023
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. OBSERVED NO PERSON WITH AN OHIO MANAGERS CERTIFICATION.
3717-1-05.1(G) / Handwashing sinks-Number.
Repeat Inadequate number of handwashing sinks. OBSERVED NO HANDWASHING SINK IN THE KITCHEN.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. OBSERVED NO QUAT TEST KIT.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED A CONTAINER USED TO HOLD CLEAN KNIVES WITH FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN THE CONTAINER.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. OBSERVED WATER DAMAGED CEILING TILES IN THE ROOM ADJACENT TO THE KITCHEN.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-January-2023
| Comments |
|---|
| THE PARTY ROOM AREA OF THE BUILDING WAS DAMAGED BY A CAR COMING THROUGH THE BUILDING. REPAIRS ARE IN PROCESS. |
| III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. OBSERVED NO HANDWASHING SINK IN THE KITCHEN. THE ONLY HANDWASHING SINKS EXIST IN THE BATHROOM. IN ORDER FOR HANDWASHING TO BE FREQUENT AND ACCESSIBLE, A HANDWASHING SINK NEEDS TO BE PLACED IN THE KITCHEN. PIC INSTRUCTED TO PUT A HANDWASHING SINK IN THE KITCHEN. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED MARINARA SAUCE HOLDING AT 179 DEGREES F AND SAUSAGE AND CHEESE HOLDING AT 41 DEGREES F OR BELOW. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED THE SLICER AND CAN OPENER BLADE ARE SOILED. IN ORDER TO PREVENT CONTAMINATION, ALL FOOD CONTACT SURFACES SHOULD BE KEPT CLEAN TO SIGHT AND TOUCH. PIC INSTRUCTED TO CLEAN AND SANITIZE CAN OPENER BLADE AND SLICER. |