3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection 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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. THE SANITARIAN OBSERVED UTENSILS BEING STORED IN THE HANDWASHING SINK AT FRONT BAR. THE HANDWASHING SINKS ARE TO BE USED FOR HANDWASHING ONLY
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED ACCUMULATION OF GREASE AND CARBON BUILD UP ON SIDES OF FRY BASKETS. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS ALL FOOD EQUIPMENT OR FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. THE SANITARIAN OBSERVED THE FOLLOWING TCS FOODS COLD HOLDING AT 67 DEGREES F:
SOUR CREAM
CHICKEN WINGS
COOKED RICE
TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL COLD TCS FOODS SHALL BE HELD AT 41 DEGRESS F OR BELOW. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY VOLUNTARILY DISPOSING OF THE TCS FOODS THAT WERE ABOVE 41 DEGREES F (SEE VOLUNTARY DESTRUCTION FORM)
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.THERE IS NO EMPLOYEE WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH THE APPLICATION FOR RECIPROCITY
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required. THE SANITARIAN OBSERVED THE INTERIOR OF THE FRYING EQUIPMENT WAS DIRTY
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
No thin probe thermometer available.THE SANITARIAN OBSERVED NO THIN BI-METALLIC PROBE STEM THERMOMETER WAS AVAILABLE TO CHECK FOOD TEMPERATURES
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Corrected During Inspection Equipment components are not intact, tight or properly adjusted. THE SANITARIAN OBSERVED THE REACH IN COOLER WAS UNPLUGGED AND TEMPERATURE AT 67 DEGREES F. THE PIC(PERSON IN CHARGE) CORRECTED BY PLUGGING IN COOLER AND DISCARDING ALL SPOILED FOODS
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. THE SANITARIAN OBSERVED THE DRY SEASONINGS FOOD SHELF WAS DIRTY.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. THE SANITARIAN OBSERVED THE FOLLOWING PLUMBING FIXTURES AT THE FRONT BAR WERE LEAKING:
HAND SINK DRAIN PIPE
ICE MACHINE DRAIN PIPE
DRAIN PIPE EXTENDING FROM THE THREE COMPARTMENT SINK
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. THE SANITARIAN OBSERVED DEBRIS ACCUMULATION IN THE FOLLOWING AREAS OF THE PHYSICAL FACILITY :
FLOORS UNDER THE FRYER STATION
FLOOR AREA AROUND THE FRONT BAR
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. THE SANITARIAN OBSERVED TRASH BUILD UP UNDER THE EQUIPMENT AT THE FRONT BAR
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. THE SANITARIAN OBSERVED POOLED WATER ON THE FLOOR UNDER THE HANDSINK AND ICE BINS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-February-2024
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE, PROBE THERMOMETER PROPERLY CALIBRATED, RECORDS PROPERLY MAINTAINED, FOOD LICENSE IS AVAILABLE. |
| VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED SOUR CREAM, CHICKEN AND RICE COLD HOLDING AT 67 DEGREES F. ALL COLD HOLDING TCS FOODS SHALL MAINTAIN A TEMPERATURE OF 41 DEGREES OR BELOW TO PREVENT THE GROWTH OF PATHOGENS. THE PIC(PERSON IN CHARGE) IMMEDIATELY REMOVED THE FOOD ITEMS FROM SERVICE AND VOLUNTARILY DISCARDED IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. THERE IS NO EMPLOYEE WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH THE APPLICATION FOR RECIPROCITY 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 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 |