3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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
3717-1-03.5(C)(2) / Food labels - packaged food
Corrected During Inspection Label on a food packaged in-house did not contain all required information.THE SANITARIAN OBSERVED INCOMPLETE LABELS ON THE FOLLOWING FOOD PRODUCTS PACKAGED IN HOUSE AT THE CUSTOMER SELF SERVICE COOLER:
TUNA SALAD
YOGURT/GRANOLA
THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING THE FOOD ITEMS FROM THE CUSTOMER SELF SERVICE COOLER
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection [51] Improper storage of cleaned equipment, utensils, and laundered linens. THE SANITARIAN OBSERVED SINGLE SERVICE CARRY OUT SOUP 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.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Plumbing fixtures unclean. THE SANITARIAN OBSERVED DEBRIS BUILD UP ON PLUMBING PIPES/FIXTURES UNDER THE THREE COMPARTMENT SINK. CORRECT BY CLEANING ON A ROUTINE BASIS TO PREVENT DEBRIS ACCUMULATION AND PROTECTION FROM CONTAMINATION
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. THE SANITARIAN OBSERVED DEBRIS ACCUMULATION IN THE FOLLOWING AREAS OF THE PHYSICAL FACILITY :
FLOORS UNDER GRILL/COMMERCIAL EQUIPMENT
WHEELS OF COMMERCIAL EQUIPMENT IN KITCHEN
THE SHELVES IN WALK IN COOLER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 28-March-2024
| Comments |
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| THE SANITARIAN MET WITH MANAGER REGARDING COMPLAINTI# 2024. THERE WERE NO SIGNS OF PEST INFESTATION IN THE FOOD SERVICE OPERATION. ALL TCS FOODS WERE PROPERLY STORED AND PROTECTED FROM CONTAMINATION. THE MANAGER PROVIDED DOCUMENTATION OF LICENSED PEST CONTROL SERVICE CONDUCTED ON 03/28/24. THERE WERE NO VIOLATIONS OBSERVED RELATING TO THE COMPLAINT. A STANDARD AND CCP INSPECTION WERE ALSO CONDUCTED AT THE TIME OF THE COMPLAINT INVESTIGATION. |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. THERE IS STAFF WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION ON SITE 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 X - P - Chemical: Toxic materials are properly identified and stored.OBSERVED ALL CHEMICALS WERE PROPERLY STORED AND LABELED FOR SAFETY WITHIN THE FOOD SERVICE OPERATION 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. |