3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. ROP AND SOUS VIDE
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. REVIEW FOOD CODE UPDATES, RECEIVE TRAINING FROM CERTIFIED TRAINING ORGANIZATION FOR THE PROCESSES USED IN THE FACILITY. Correct By: 30-Mar-2018
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Corrected During Inspection Unsafe food was not discarded or properly reconditioned. CASHEW ENCRUSTED CHICKEN.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. TEMPERATURE ABUSED FOOD THAT WAS IMPROPERLY COOLED DISCARDED AT TIME OF INSPECTION. PIC SHALL DETERMINE IF FOOD IS SAFE: TAKE OR ASSIGN RESPONSIBILITY TO FOOD EMPLOYEE TO TAKE INTERNAL TEMPERATURES OF FOOD PRIOR TO REHEATING FOR SERVICE TO DETERMINE IF FOOD HAS INTERNAL TEMPERATURE AT OR BELOW 41 DEGREES FAHRENHEIT.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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. COURSE COMPLETED.
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. PIC WAITING FOR ODH CERTIFICATE. RETAIN A COPY IN THE FACILITY.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Observed improper method for cooling TCS foods. ASIAN CHICKEN AND ASIAN TOFU TIGHTLY COVERED IN DEEP CONTAINERS.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. REMOVED FROM CONTAINERS, AND PLACED IN SHALLOW PANS UNCOVERED FOR RAPID COOLING IN THE WALK-IN COOLER. MONITOR WITH PROBE AND RECORD ON TEMP LOGS.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized. JUICE BAR DISH MACHINE IS NOT DISPENSING CHLORINE SANITIZER.
Equipment food-contact surfaces and utensils shall be sanitized. MACHINE WAS PRIMED, BUT NO CHLORINE DETECTED. HAVE MACHINE SERVICED IMMEDIATELY. WASH AND SANITIZE IN THE OTHER MACHINE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-February-2018
|Trash removal: Rumpke daily|