3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, IT IS MANDATORY THAT THE PERSON IN CHARGE (PIC) COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical AN EMPLOYEE HEALTH POLICY IS NOT PROVIDED FOR THE FOOD SERVICE OPERATION. FOOD EMPLOYEES ARE NOT INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE (PIC) INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO COMMUNICABLE DISEASE AND DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. TO PREVENT THE SPREAD OF DISEASE, IT IS MANDATORY THAT THE PIC ENSURES THAT THE EMPLOYEES ARE AWARE OF REPORTING THE REQUIREMENTS FOR COVID-19 SYMPTOMS, MAJOR SYMPTOMS OF CONCERN SUCH AS DIARRHEA AND JAUNDICE AND THE THIRTEEN REPORTABLE DISEASES. THE INSPECTOR PROVIDED UPDATED HEALTH POLICY WHICH INCLUDES COVID-19 SYMPTOMS TO THE PIC. SANITARIAN INSTRUCTED THE PIC TO SECURE SIGNATURES OF EMPLOYEES ON A SHIFT WITH A COMMITMENT TO PROVIDE POLICY COPIES FOR ALL BACK-OF-HOUSE (BOH) EMPLOYEES.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HISHANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., IT IS MANDATORY THAT SANITARIANS WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. IT IS MANDATORY THAT THE WHOLE PROCESS TAKE A MINIMUM OF TWENTY SECONDS. SANITARIAN INSTRUCTED THE EMPLOYEE ON THE PROPER HAND WASHING PROCEDURES.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Repeat Corrected During Inspection SANITARIAN OBSERVED HAND SINK WAS NOT EASILY ACCESSIBLE. TO ENCOURAGE FREQUENT WASHING OF HANDS, IT IS MANDATORY THAT A HAND SINK NOT BE BLOCKED FROM EASY ACCESS TO IT. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO REMOVE ALL OF THE ITEMS WHICH IMPEDE ACCESS TO THE HAND SINK.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection OBSERVED REFRIED BEANS WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, IT IS MANDATORY THAT HOT HELD FOODS BE MAINTAINED AT A TEMPERATURE OF ONE HUNDRED AND THIRTY-FIVE DEGREES FARENHEIT OR MORE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. FURTHERMORE, SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Repeat Corrected During Inspection OBSERVED WASH SOLUTION IN THREE COMPARTMENT SINK WAS ONLY NONE HUNDRED AND NINE DEGREES FAHRENHEIT. TO DESTROY BACTERIA ON UTENSILS, POTS, PANS, ETC., IT IS MANDATORY THAT THE TEMPERATURE OF THE WASH SOLUTION BE MAINTAINED AT NO LESS THAN ONE HUNDRED AND TEN DEGREES FAHRENHEIT OR THE SPECIFIED TEMPERATURE PER MANUFACTURER'S LABEL INSTRUCTION. SANITARIAN INFORMED THE PERSON IN CHARGE (PIC) TO MAKE THE WASH SOLUTION ONE HUNDRED AND TEN DEGREES FAHRENHEIT.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection (SANITARIAN OBSERVED THAT THERE WAS NO ONE PRESENT WITH AN OHIO MANAGER'S CERTIFICATION IN FOOD PROTECTION).
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (SANITARIAN OBSERVED THE LINE FREEZER INTERIOR AND GASKETS NEEDED TO BE CLEANED).
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Corrected During Inspection Improperly cleaned storage area for refuse, recyclables, or returnables.
3717-1-05.4(N) / Covering receptacles.
Corrected During Inspection Waste receptacles not covered properly.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair (SANITARIAN OBSERVED THAT THE WALK-IN FREEZER DOOR NEEDED TO BE REPAIRED).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-June-2023
| Comments |
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| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - Preventing Contamination by Hands: Food employee(s) are not using proper procedure when washing hands and arms. SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HIS HANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., IT IS MANDATORY THAT SANITARIANS WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. IT IS MANDATORY THAT THE WHOLE PROCESS TAKE A MINIMUM OF TWENTY SECONDS. SANITARIAN INSTRUCTED THE EMPLOYEE ON THE PROPER HAND WASHING PROCEDURES. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. SANITARIAN OBSERVED HAND SINK WAS NOT EASILY ACCESSIBLE. TO ENCOURAGE FREQUENT WASHING OF HANDS, IT IS MANDATORY THAT A HAND SINK NOT BE BLOCKED FROM EASY ACCESS TO IT. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO REMOVE ALL OF THE ITEMS WHICH IMPEDE ACCESS TO THE HAND SINK. |