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.
3717-1-03.4(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. THE SANITARIAN OBSERVED A CHICKEN SANDWICH HOT HOLDING AT 123 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. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY VOLUNTARIALY DISGARDING AT THE TIME OF INSPECTION. NOTE: THE PIC(PERSON IN CHARGE) ADJUSTED THE COMMERCIAL EQUIPMENT TEMPERATURE AT THE TIME OF INSPECTON
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 FOOD STORAGE CARTS IN THE KITCHEN WERE SOILED. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING AT THE TIME OF INSPECTION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-November-2022
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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 being held at the proper temperature. OBSERVED CHICKEN SANDWICH BEING HOT HELD AT 123 DEGREES F. ALL HOT HOLDING TCS FOODS SHALL MAINTAIN A TEMPERATURE OF 135 DEGREES OR HIGHER TO PREVENT THE GROWTH OF PATHOGENS. THE PIC(PERSON IN CHARGE) IMMEDIATELY ADJUSTED THE TEMPERATURE AT THE TIME OF INSPECTION FOR PROPER HOT HOLDING 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 IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. THERE IS STAFF WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION ON SITE |