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.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. THE SANITARIAN OBSERVED RAW TCS FOODS (RAW PORK) STORED NEXT TO READY TO EAT FOODS (BUTTER) IN THE REACH IN COOLER. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS ALL RAW TCS FOODS SHALL BE SEPARATED FROM READY TO EAT FOODS TO PREVENT CONTAMINATION. THE PIC(PERSON IN CHARGE) CORRECTED BY BY PLACING ALL RAW FOODS ON LOWER SHELF IN COOLER
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. THE SANITARIAN OBSERVED SAUSAGE HOT HOLDING AT 109 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. NOTE: THE PIC(PERSON IN CHARGE) REFILLED THE HOT HOLDING STATION AT TIME OF INSPECTION
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.THE SANITARIAN OBSERVED FOODS (BOILED EGGS) STORED IN REACH IN COOLER WERE NOT DATE MARKED WITH DISCARD DATE BY FOOD EMPLOYEE. TO PREVENT THE GROWTH OF PATHOGENS WHICH MAY LEAD TO A FOODBORNE ILLNESS, THE PIC (PERSON IN CHARGE) SHALL DATE MARK ALL TCS FOODS THAT WILL BE HELD FOR 24 HOURS OR LONGER. THE PIC (PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-August-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 |
| VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW PORK STORED NEXT TO READY TO EAT FOODS(BUTTER) IN THE REACH IN COOLER. TO PREVENT CROSS CONTAMINATION OF RAW TCS FOODS AND READY TO EAT FOOD PRODUCTS, ALL RAW PRODUCTS MUST BE STORED SEPARATELY AND BELOW READY TO EAT FOODS. THE RAW TCS FOODS MUST BE SEPARATED WITH THE RAW TCS FOODS BEING STORED ON A LOWER SHELF. THE OPERATOR IMMEDIATELY REARRANGED THE FOOD PRODUCTS VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED COOKED SAUSAGE BEING HOT HELD AT 109 DEGREES F. ALL HOT HOLDING TCS FOODS SHALL MAINTAIN A TEMPERATURE OF 135 DEGREES OR HIGHER TO PREVENT THE GROWTH OF PATHOGENS |