3717-1-02.1(A) / Employee health: Reporting by food employees
Critical License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law. OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. OPERATION SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat The person in charge was unable to demonstrate proper knowledge of food safety and prevention. CRITICAL VIOLATIONS WERE OBSERVED 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 Repeat TCS foods were not being held at the proper temperature.OBSERVED POTATO WEDGES HELD AT 50 DEGREES F IN COLD HOLDING
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 FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE OR 41 DEGREES F OR BELOW
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. Correct By: 31-Jan-2018
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.OPERATION DID HAVE WRITTEN PROCEDURES FOR VOMIT/FECAL CLEAN UP.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils are improperly stored. OBSERVED UTENSILS IMPROPERLY STORED IN FOOD (TUNA, DICED POTATOES).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.OBSERVED FOOD STORED IN A COOLER WITH A BROKEN DOOR AND INSULATION EXPOSURE.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order.OBSERVED A REACH IN COOLER WITH A BROKEN INTERIOR PANEL AND EXPOSED INSULATION ON THE DOOR.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair.OBSERVED DETERIORATED FLOORS, WALLS, DOORS, AND CEILING IN THE WALK IN COOLER.
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair.OBSERVED DETERIORATED FLOORS, WALLS, CEILING, AND DOOR IN THE WALK IN FREEZER.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-January-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES(US FOOD SERVICE, BLUE RIBBON MEATS, SIRNA AND SONS PRODUCE, ORLANDO BREAD).QUATERNARY AMMONIUM TEST KIT- YES.PEST CONTROL- CLEVELAND CHEMICAL PEST CONTROL.BI-METALLIC STEMMED PROBE THERMOMETER CALIBRATION-YES.PROVIDED THE PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, VOMIT/FECAL ACCIDENT CLEAN UP PROCEDURES, AND VARIOUS FOOD SAFETY HANDOUTS. |