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. 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 THE INNER RIM AREA OF THE ICE MACHINE WAS SOILED AT THE FRONT SERVER STATION.TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING/SANITIZING THE INNER RIM OF THE ICE MACHINE
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Repeat Corrected During Inspection Improper cooling of TCS food. THE SANITARIAN OBSERVED THE FOLLOWING BULK FOOD PRODUCTS NOT PROPERLY COOLED IN THE WALK IN COOLER:
3 GALLONS OF COLLARD GREENS (48 DEGREES F)
6 GALLONS OF MARINARA SAUCE (50 DEGREES F)
TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD. THE PIC(PERSON IN CHARGE) CORRECTED BY VOLUNTARILY DISCARDING AT THE TIME OF INSPECTION
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Corrected During Inspection TCS foods not being hot held at the proper temperature. THE SANITARIAN OBSERVED RICE HOT HOLDING AT 122 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY RE-HEATING THE TCS FOODS TO ABOVE 165 DEGRRES F
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Corrected During Inspection Food not protected from environmental sources of contamination during preparation. THE SANITARIAN OBSERVED FOODS BEING COOKED ON A PORTABLE BURNER NOT PROTECTED FROM SPLASH CONTAMINATION NEXT TO THE HANDSINK IN BAKERY SECTION.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. THE SANITARIAN OBSERVED TAPE USED TO SECURE ELECTRICAL OUTLET COVER AT THE SEVER STATION.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. THE SANITARIAN OBSERVED THE COVE BASE WAS DETACHED ON THE FLOOR/WALL AREA ENTERING THE NORTH WELL
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Corrected During Inspection Employees lockers improperly located. THE SANITARIAN OBSERVED EMPLOYEE WALLET STORED ON FOOD PREP STATION NEXT TO BREAD IN TDR KITCHEN. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING/SANITIZING AT THE TIME OF INSPECTION
Facility Type: Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-February-2023
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE. |
| VI - TCS Food: TCS foods were not cooled using the proper time and temperature parameters. OBSERVED COVERED BULK CONTAINERS OF COLLARD GREENS COOLED IMPROPERLY TO 46-48 DEGREES F IN THE WALK IN COOLER. ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD TO MINIMIZE THE GROWTH OF BACTERIA AS THE TCS FOODS PASS THROUGH THE TEMPERATURE DANGER ZONE. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. OBSERVED THE INNER RIM AREA OF THE ICE MACHINE WAS SOILED. FOOD CONTACT SURFACES OF COMMERCIAL EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED 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 CLEANED AND SANITIZED DURING INSPECTION . I - P - Employee Health: The operation had an employee health policy on file. THERE IS STAFF WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION ON SITE 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 |