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.
3717-1-02.4(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.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.THE SANITARIAN OBSERVED RAW SHELL EGGS STORED ON TOP OF VEGETABLES IN THE REACH IN COOLER. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS ALL RAW TCS FOODS SHALL BE SEPARATED FROM READY TO EAT FOODS TO PREVENT CONTAMINATION. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING EGGS UNDER VEGETABLES IN REACH IN COOLER
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. THE SANITARIAN OBSERVED THE CAN OPENER BLADE WAS NOT CLEAN TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE CAN OPENER
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. THERE IS NO EMPLOYEE WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH THE APPLICATION FOR RECIPROCITY
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). THE SANITARIAN OBSERVED NO HAND TOWELS AT HANDWASHING SINK AT TIME OF INSPECTION. THE PIC(PERSON IN CHARGE) CORRECTED BY PROVIDING HAND TOWELS AT TIME OF INSPECTION
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available. THERE IS NO CHLORINE TEST KIT TO CHECK THE CONCENTRATION OF THE SANITIZER SOLUTION. CORRECT BY PROVIDING A CHLORINE TEST KIT
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. THE SANITARIAN OBSERVED MISSING COVE BASE IN REAR SECTION OF KITCHEN UNDER HANDSINK. CORRECT BY REPAIR/REPLACEMENT OF MISSING COVE BASE.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. THE SANITARIAN OBSERVED THE FOLLOWING AREAS IN THE PHYSICAL FACILITIY WERE DIRTY:
FLOORS IN KITCHEN UNDER THE PREP TABLE
FLOORS BEHIND THE REACH IN COOLERS
FLOORS/WALLS IN WALK IN COOLER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-May-2023
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE. |
| VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED FOOD DEBRIS BUILD UP ON COMMERCIAL CAN OPENER. THE COMMERCIAL EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED AFTER EACH USE TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. THE FOOD EMPLOYEE REMOVED THE CAN OPENER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.ALL FOOD EQUIPMENT AND UTENSILS SHALL BE PROPERLY SANITIZED TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. |