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 Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE ILLNESSES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES AT TIME OF INSPECTION.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection Improper washing of hands and arms. OBSERVED A FOOD EMPLOYEE WASH THEIR HANDS WITHOUT SOAP. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL PROPERLY WASH THEIR HANDS WITH SOAP, WARM WATER (100 DEGREES F), AND FOR AT LEAST 20 SECONDS.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Improper bare-hand contact with RTE foods. OBSERVED A FOOD EMPLOYEE CUTTING ROMAINE LETTUCE WITH THEIR BAREHANDS. TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT HAVE BAREHAND CONTACT WITH READY TO EAT FOOD. NOTE: THE PERSON IN CHARGE IMMEDIATELY DISCARDED THE LETTUCE.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. OBSERVED A BUCKET OF FRIES IN THE HAND SINK (KITCHEN). TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, THE HANDSINK SHALL NOT BE USED FOR HANDWASHING ONLY.
3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Corrected During Inspection Shellstock tags improperly removed from the container. OBSERVED MUSSELS IN THE WALK IN FREEZER WITHOUT A TAG. SHELLSTOCK TAGS SHALL BE KEPT ON FILE FOR 90 DAYS FOR TRACEABILITY.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A BUILD UP OF DEBRIS UNDER THE CUTTING BOARD ON THE PREP COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN 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. OBSERVED COLESLAW HELD AT 47 DEGREES F IN THE REACH IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. TCS FOOD SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Equipment and/or utensils improper construction. OBSERVED A CARGO STRAP BEING USED FOR THE CUTTING BOARD ON TOP OF THE MAKE TABLE (KITCHEN). TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, THE CUTTING BOARD SHALL NOT BE USED UNTIL IT IS PROPERLY INSTALLED.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. THE OPERATION DO NOT HAVE A MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.OBSERVED NO WRITTEN PROCEDURES FOR VOMIT/FECAL ACCIDENTS.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. OBSERVED NO FOOD THERMOMETER AT TIME OF INSPECTION.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. OBSERVED A BUILD UP OF DEBRIS ON THE INTERIOR OF THE DISH MACHINE.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available. THE OPERATION DID NOT HAVE THE FOLLOWING TEST KIT AT TIME OF INSPECTION:
- CHLORINE TEST KIT
- QUATERNARY AMMONIUM TEST KIT
3717-1-04.4(F)(1) / Warewashing sinks - use limitation.
Employees washing hands in warewashing sink. OBSERVED A FOOD EMPLOYEE WASH THEIR HANDS IN THE WAREWASHING SINK.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR AND WALLS THROUGHOUT THE KITCHEN.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-June-2020
| Comments |
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| FOOD ARE RECEIVED FROM APPROVED SOURCES: HILLCREST, BLUE RIBBON MEATS. PROBE THERMOMETER-YES. SANITIZER- TITANIUM TECH CARE CHLORINE, STERAMINE (BAR). QUAT TEST KIT- NO. CHLORINE TEST KIT-NO. PEST CONTROL- GUARANTEED PEST CONTROL. LAUNDRY SERVICE- CINTAS. HOOD CLEANING SERVICE- PROTEGIS. OBSERVED FOOD EMPLOYEES WORKING WITHOUT FACE COVERINGS IN THE KITCHEN. DISCUSSED THE "RESTART OHIO MANDATORY GUIDELINES" WITH THE PERSON IN CHARGE. |
| CRITICAL CONTROL POINT INSPECTION V - Food from Approved Source: Shellstock tags were removed from the container. OBSERVED MUSSELS STORED IN THE WALK IN COOLER WITHOUT A TAG. SHELLSTOCK TAGS SHALL BE KEPT ON FILE FOR 90 DAYS FOR TRACEABILITY. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES. THE OPERATOR SHALL REQUIRE FOOD EMPLOYEES TO REPORT INFORMATION ABOUT THEIR HEALTH TO THE PERSON IN CHARGE AS IT RELATES TO ILLNESS THAT CAN BE TRANSMITTED THROUGH FOOD. VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED COLESLAW HELD AT 47 DEGREES IN THE REACH IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. OBSERVED A FOOD EMPLOYEE HANDLING ROMAINE LETTUCE WITH THEIR BARE HANDS. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT HANDLE READY TO EAT FOODS WITH THEIR BAREHANDS. |