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.
3717-1-04.5(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 A DARK BROWN RESIDUE ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY REMOVING THE ICE, AND CLEANING/SANITIZING THE ICE MACHINE
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required. THE SANITARIAN OBSERVED GREASE BUILD UP ON EXTERIOR SIDE PANELS OF FRYING EQUIPMENT.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Utensils, thermometers, and/or pressure gauges not in good repair or calibrated. THE SANITARIAN OBSERVED PROBE THERMOMETERS WERE NOT WORKING. CORRRECT BY PROVIDING OPERATIONAL PROBE THERMOMETERS TO MEASURE FOOD TEMPERATURES
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-November-2023
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE. |
| 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 THE INTERIOR UPPER PLATE OF THE ICE MACHINE WAS SOILED. FOOD CONTACT SURFACES OF COMMERCIAL EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED 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 ICE MACHINE FROM SERVICE TO CLEAN AND SANITIZE. 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. |