3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED DEBRIS BUILD UP ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS:
CAN OPENER
THE UPPER GASKET/SEALS OF COMMERCIAL RICE WARMER
ICE MACHINE
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 ALL UTENSILS AND EQUIPMENT
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 GRILLED CHICKEN BEING HOT HELD AT 120 DEGRRES 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.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. THE SANITARIAN OBSERVED THE COMMERCIAL REACH IN COOLER NOT MAINTAINING THE PROPER TEMPERATURE (45 DEGREES F). CORRECT BY PROVIDING COMMERCIAL COLD HOLDING EQUIPMENT THAT IS MAINTAINING TEMPERATURE OF 41 DEGREES F OR BELOW.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. THE SANITARIAN OBSERVED THE EXTERIOR SURFACE OF BULK FOOD CONTAINERS WERE SOILED. CORRECT BY CLEANING ON A ROUTINE BASIS TO PREVENT DEBRIS ACCUMULATION AND PROTECTION FROM CONTAMINATION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-November-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. |
| 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 III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.OBSERVED ALL HAND WASHING STATIONS ARE PROPERLY SUPPLIED WITH SOAP, DRYING TOWELS AND ACCESSIBLE FOR EMPLOYEE USE VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED THE INTERIOR UPPER PLATE OF THE ICE MACHINE WAS SOILED. FOOD CONTACT SURFACES OF COMMERCIAL EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED 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 ICE MACHINE FROM SERVICE TO CLEAN AND SANITIZE. |