3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW CHICKEN STORED ADJACENT TO THE RAW BEEF IN THE COOLER DRAWER. TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, RAW ANIMAL PRODUCTS SHALL BE STORED ACCORDING TO THE MINIMUM INTERNAL COOKING REQUIREMENTS.
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 ON THE MEAT SLICER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature.OBSERVED FRIED ONIONS AT 75*F ON THE PREP TABLE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature.THE SANITARIAN OBSERVED COOKED ONIONS HOT HOLDING AT 87 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING:
-HUMMUS:50*F
-CUCUMBER & TOMATO SALAD:52*F
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
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. THE SANITARIAN OBSERVED THE TEMPERATURE OF COMMERCIAL SALAD COOLER AT 42.-- 46 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 TEMPERATURE REQUIREMENTS
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Corrected During Inspection Inadequate equipment available for cooling, heating or holding food. OBSERVED THE SALAD PREP COOLER HELD AT 47*F.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE KNIFE HOLDER.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-May-2023
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| VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE MEAT SLICER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. VI - TCS Food: TCS foods were not being held at the proper temperature.TCS foods not being cold held at the proper temperature. OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING: -HUMMUS:50*F -CUCUMBER & TOMATO SALAD:52*F 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 |