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.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. THE SANITARIAN OBSERVED THE QUATENARY AMMONIUM SANITIZER AT THE INCORRECT CONCENTRATION BECAUSE OF IMPROPER TEMPERATURE. THE SANITARIAN EXPLAINED THE CORRECT CONCENTRATION AND TEMPERATURE TO THE PIC(PERSON IN CHARGE). THE PIC CORRECTED AT THE TIME OF INSPECTION BY MANUALLY ADJUSTING THE TEMPERATURE TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS. ALL FOOD CONTACT SURFACES, EQUIPMENT AND UTENSILS SHALL BE PROPERLY SANITIZED.
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 43 - 45 DEGREES F:
WHOLE MILK
SKIM MILK
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)
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable. THE SANITARIAN OBSERVED BROKEN EDGES OF SPATULAS USED IN FOOD PREPARATION. THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING FROM SERVICE TO PREVENT PHYSICAL CONTAMINATION IN FOOD PRODUCTS
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing a hair restraint.THE SANITARIAN OBSERVED FOOD EMPLOYEES HAIR WAS NOT RESTRAINED.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection [52] Improper storage of single-service and single-use articles. THE SANITARIAN OBSERVED SINGLE SERVICE CONTAINER LIDS NOT INVERTED TO PREVENT CONTAMINATION DURING STORAGE AT THE SMOOTHIE STATION. THE PIC(PERSON IN CHARGE) CORRECTED BY INVERTING ALL CARRY OUT CONTAINERS AT THE TIME OF INSPECTION.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. THE SANITARIAN OBSERVED THE TEMPERATURE OF COMMERCIAL COOLER BB48NG COOLER AT 43.3- 45.2 DEGREES F. ALL COMMERCIAL COOLERS SHALL MAINTAIN TEMPERATURE OF 41 DEGREES F OR BELOW. NOTE: THIS COMMERCIAL COOLER HAS BEEN PREVIOUSLY IDENTIFIED AS NOT MEETING PROPER SPECIFICATIONS AND SHALL BE REMOVED FROM SERVICE IF NOT MEETING PROPER SPECIFICATIONS. NOTE: THE PIC(PERSON IN CHARGE) PROVIDED A PRIOR SERVICE INVOICE FROM 5/26/22
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean.
THE SANITARIAN OBSERVED THE FOLLOWING NON-FOOD CONTACT AREAS WERE SOILED:
DRESSING REACH IN COOLER SHELVES
SPEED RACK SHELVES
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-December-2022
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE. |
| VI - TCS Food: TCS foods were not cooled using the proper time and temperature parameters. OBSERVED WRAPPED CHICKEN PATTIES STORED AT 134 DEGREES F DURING THE FIRST STAGE OF THE COOLING METHOD IN REACH IN COOLER. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE CHICKEN PATTIES BY RAPIDLY COOLING IN FREEZER AT THE TIME OF INSPECTION AND DOCUMENTING THE TIME. ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD TO MINIMIZE THE GROWTH OF BACTERIA AS THE TCS FOODS PASS THROUGH THE TEMPERATURE DANGER ZONE. NOTE : THE CHICKEN PATTIES WERE AT 33 DEGREES WITHIN 1.5 HOURS VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED MILK COLD HOLDING AT 45 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 |