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, THE PERSON IN CHARGE (PIC) SHALL 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(A)(1) / PIC: Assignment of Responsibility
Critical SANITARIAN OBSERVED THERE WAS NO PERSON IN CHARGE {PIC} PRESENT. TO ENSURE THAT SOMEONE WITH KNOWLEDGE OF THE FOOD SERVICE OPERATIONS, A PIC SHALL BE DESIGNATED AND PRESENT AT ALL TIMES OF THE OPERATION OF THE BUSINESS. SANITARIAN INSTRUCTED THE PIC TO ALWAYS HAVE A PIC PRESENT AT THE BUSINESS DURING HOURS OF OPERTION.
3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical Corrected During Inspection OBSERVED PERSON IN CHARGE (PIC) DID NOT RESPOND CORRECTLY TO THE SANITARIANS QUESTIONS REGARDING FOOD SAFETY. TO DEMONSTRATE KNOWLEDGE, THE PIC MUST STATE THE REQUIRED FOOD TEMPERATURES FOR SAFE COOKING OF TCS FOOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) WITH THE CORRECT INFORMATION.
3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection OBSERVED PERSON IN CHARGE (PIC) IMPROPERLY EXPLAINED THE TWO - STAGE COOLING PROCESS; TO DEMONSTRATE KNOWLEDGE, THE PIC SHALL STATE THE REQUIRED TEMPERATURES AND TIMES FOR COOLING TCS FOOD. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.
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, THE PIC MUST ENSURE 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 HIS HANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., SANITARIANS MUST WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. THE WHOLE PROCESS SHALL 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 Corrected During Inspection SANITARIAN OBSERVED HAND SINK WAS NOT EASILY ACCESSIBLE. TO ENCOURAGE FREQUENT WASHING OF HANDS, A HAND SINK MUST 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.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection SANITARIAN OBSERVED EQUIPMENT NOT BEING PROPERLY SANITIZED IN THREE COMPARTMENT SINK. TO ENSURE ALL EQUIPMENT IS SAFE FOR USE WITH FOOD, IT MUST BE PROPERLY WASHED, RINSED, AND SANITIZED. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO FOLLOW THE PROPER CLEANING PROCEDURE.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE HEAVY DUTY CAN OPENER. TO PREVENT CONTAMINATION OF FOOD, CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CLEAN THE CAN OPENER.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat OBSERVED CHLORINE SANITIZER CONCENTRATION IN MECHANICAL DISH MACHINE WAS AT*** 10ppm AND HAD A TEMPERATURE OF EIGHTY-THREE DEGREES FAHRENHEIT. TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS, SANITIZER CONCENTRATIONS SHALL BE IN ACCORDANCE WITH THE MANUFACTURER'S SPECIFICATIONS (50 – 100ppm & 120°F-140°F). THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE SANITIZER AT THE SPECIFIED LEVEL. FURTHERMORE, THE SANITARIAN INSTRUCTED THE MANAGER TO NOT USE THIS MCHINE UNTIL IT IS REPAIRED.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection SANITARIAN OBSERVED SAMOSAS, CHOPPED TOMATOES, RAW CHICKEN, ONION SAUCE, TOMATO SAUCE, AND COOKED CHICKEN (44°F -82°F) WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, COLD HELD TCS FOODS SHALL BE MAINTAINED AT A TEMPERATURE OF FORTY-ONE DEGREES FAHRENHEIT OR LESS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. FURTHERMORE, SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED SHALL BE DISCARDED.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection OBSERVED THAT COOKED PANEER, MINT CHUTNEY, AND MAYO WERE NOT DATE MARKED. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, READY TO EAT (RTE) TCS FOODS PREPARED AND HELD REFRIGERATED FOR MORE THAN TWENTY-FOUR HOURS SHALL BE CLEARLY MARKED WITH THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED (MAXIMUM SEVEN DAYS). THE DAY THE CONTAINER IS OPENED SHALL BE COUNTED AS DAY ONE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE ABOVE LISTED COLD HELD TCS FOODS. FURTHERMORE, THE SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical OBSERVED DURING CALIBRATION SMALL DIAMETER PROBE THERMOMETER (SDPT) WAS THIRTY-SEVEN DEGREES FAHRENHEIT. TO ENSURE DUALLY SCALED SDPT READ ACCURATELY, SDPT MUST BE CALIBRATED TO WITHIN ONE DEGREE PLUS OR MINUS THIRTY-TWO DEGREES FAHRENHEIT FOR ICE POINT METHOD OR TWO HUNDRED AND TWELVE DEGREES FAHRENHEIT FOR BOILING POINT METHOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO RECALIBRATE THE SDPT.
3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Repeat Corrected During Inspection OBSERVED MANUAL WASH SOLUTION HAD A TEMPERATURE OF SEVENTY-FOUR DEGREES FAHRENHEIT. TO PREVENT BACTERIAL GROWTH, MANUAL WASH SOLUTION SHALL BE MAINTAINED AT ONE HUNDRED AND TEN DEGREES FAHRENHEIT OR ABOVE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO EMPTY THE WASH SOLUTION AND START OVER
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee eating, drinking, or using tobacco in non-designated area (OBSERVED OPEN CONTAINERS OF BEVERAGE IN THE KITCHEN).
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted (OBSERVED AT THE KITCHEN HAND SINK).
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat Corrected During Inspection No soap at handwashing sink(s) (OBSERVED AT THE KITCHEN HAND SINK).
VR 02 / Variance approval
Corrected During Inspection Facility conducting a process without required variance from the ODA/ODH (OBSERVED HOUSE MADE YOUGURT ON PREMISES MADE WITHOUT A VARIANCE. SANITARIAN INSTRUCTED THE MANAGER TO DISCARD THE YOUGURT AND TO ONLY PURCHASE YOUGURT UNTIL A PROPER VARIANCE IS OBTAINED FROM ODH. FURTHERMORE THE SANITARIAN CAPTURED IT ON A VOLUNTARY DESTRUCTION FORM)).
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable (OBSERVED THERE ARE NO THERMOMETERS IN ANY OF THE COOLERS IN THE KITCHEN. THERE SHOULD BE A THERMOMETER IN EACH COOLER PLACED NEAR THE FROMT OF IT).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Food not protected from environmental sources of contamination during preparation (OBSERVED AN OPEN BAG OF RICE NO PROTECTED FROM POSSIBLE CONTAMINATION DIRECTLY NEXT TO THE KITCHEN HAND SINK).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items (OBSERVED FOOD NOT BEING STORED AT LEAST SIX INCHES OFF OF THE FLOOR).
3717-1-02.2(H) / Outer clothing - clean condition.
Food employees outer clothing is dirty (OBSERVED EMPLOYEE WEARING DIRTY/SOILED CLOTHING).
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair/beard restraint.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored (OBSERVED NON-COMMERCIAL PLASTIC CONTAINERS USED TO SCOOP OUT PRODUCT STORED DIRECTLY IN PRODUCT).
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Repeat Single-service and single-use articles not protected from contamination (OBSERVED SINGLE USE CONTAINERS BEING STORED DIRECTLY ON THE FLOOR AND NOT SIX INCHES OFF OF THE FLOOR).
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized (OBSERVED SEVERAL CUTTING BOARDS WHICH MUST BE CLEANED & RESURFACED OR REPLACED).
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency OBSERVED A NON-COMMERCIAL FREEZER IN KITCHEN).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available (OBSERVED NO CHLORINE TEST STRIPS).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED THAT THE INTERIOR BOTTOM OF ALL COOLERS IN THE KITCHEN AND THE FREEZER NEEDS TO BE CLEANED).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED THE LID/COVER OF THE LOWBOY COOLER OPPOSITE THE TANDOOR OVEN NEEDS TO BE CLEANED).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED THE INTERIOR OF BOTH MICROWAVES NEED TO BE CLEANED).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED THE HEAVY DUTY CAN OPENER SLEEVE NEEDS TO BE CLEANED).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency (OBSERVED THE NON-FOOD CONTACT AREAS OF BOTH STOVES ON THE MAIN LINE).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED THAT ALL SHELVING IN KITCHEN NEEDS TO BE CLEANED).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED TABLE NEXT TO TANDOOR OVEN NEEDS TO BE CLEANED).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (OBSERVED THAT ALL GASKETS ON ALL COOLERS NEEDS TO BE CLEANED).
3717-1-05.1(B)(1) / Approved plumbing system.
Plumbing system does not comply with the Ohio plumbing code (OBSERVED FAUCET DOES NOT REAC ALL BINS OF THE THREE COMPARTMENT SINK).
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired (OBSERVED HAND SINK LEAKING).
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Improperly cleaned storage area for refuse, recyclables, or returnables (OBSERVED THAT THIS AREA NEEDS TO BE CLEANED AND MAINTAINED).
3717-1-05.4(N) / Covering receptacles.
Waste receptacles not covered properly (OBSERVED LIDS LEFT OPEN).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean (OBSERVED THAT THE FLOORS AND WALLS NEED TO BE CLEANED THROUGHOUT THE KITCHEN).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises (OBSERVED THAT THE AREA OUTSIDE IN THE BACK HAS NUMEROUS AMOUNTS OF OLD, BROKEN EQUIPMENT AND DEBRIS THAT NEED TO BE REMOVED).
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights (OBSERVED THERE ARENO LGHT BULB COVERS FOR THE LIGHTS IN THE HOOD).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas (OBSERVED 8 FOOT CANDLES AT THE MAIN LINE COOKING AREA UNDER THE HOOD).
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-October-2022
| Comments |
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| X - P - Chemical: Toxic materials are properly identified and stored. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. 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, THE PIC MUST ENSURE 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. 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., SANITARIANS MUST WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. THE WHOLE PROCESS SHALL 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, A HAND SINK MUST 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE HEAVY DUTY CAN OPENER. TO PREVENT CONTAMINATION OF FOOD, CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CLEAN THE CAN OPENER. |