3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. OPERATION SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED TCS FOOD NOT DATEMARKED THROUGHOUT THE FACILITY.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE PROPERLY DATEMARKED IF HELD MORE THAN 24 HOURS AND SERVED/DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.OBSERVED NO CHLORINE AT THE LOW TEMPERATURE DISH MACHINE.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, CHLORINE SANITIZING SOLUTION SHALL MEET THE MINIUM REQUIREMENTS (50 PPM) FOR EFFECTIVE SANITIZING. NOTE: OPERATOR SHALL USE THE THREE COMPARTMENT SINK UNTIL THE DISH MACHINE IS IN GOOD WORKING ORDER. Correct By: 24-Jul-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty.OBSERVED SOILED CONDIMENT CONTAINERS THROUGHOUT THE FACILITY.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty.OBSERVED A SOILED MEAT SLICER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty.OBSERVED MULTIPLE FOOD CONTACT SURFACES/UTENSILS THAT WERE UNCLEAN.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS INSIDE OF THE ICE MACHINE.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. NOTE: THE ICE MACHINE HAS BEEN TAKEN OF SERVICE. OPERATOR WILL PURCHASE BAGGED ICE UNTIL MACHINE IS IN GOOD WORKING ORDER. Correct By: 23-Jul-2018
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.FOOD CONTACT SURFACES WERE NOT BEING SANITIZED.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE SANITIZED BEFORE USE AND AFTER CLEANING.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.OBSERVED A SPRAY BOTTLE WITHOUT THE COMMON NAME OF THE CHEMICAL.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.OBSERVED NO WRITTEN VOMIT/FECAL CLEAN UP PROCEDURE.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.OPERATION DID NOT HAVE A MANAGER/SUPERVISOR WITH NO LEVEL CERTIFICATION.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.OBSERVED CONDIMENTS CONTAINERS WITHOUT PROTECTIVE COVERING.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Food storage containers are not properly labeled.OBSERVED CONDIMENTS CONTAINERS WITHOUT LABELS THROUGHOUT THE FACILITY.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored.OBSERVED SCOOPERS IMPROPERLY STORED IN CONDIMENT CONTAINERS THROUGHOUT THE FACILITY AND A SCOOPER IMPROPERLY STORED INSIDE OF THE ICE MACHINE..
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed.OBSERVED A DETERIORATED CHEST FREEZER
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible.OBSERVED NO FOOD THERMOMETER.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.OBSERVED NO DOOR/LID ON THE ICE MACHINE.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.4(F)(2) / Warewashing sinks - cleaning and sanitizing.
Corrected During Inspection The warewashing sink was not properly cleaned and sanitized.OBSERVED A SOILED WAREWASHING SINK.
If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned and sanitized before and after each time it is used to wash wiping cloths, wash produce, or thaw food.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.OBSERVED SOILED COOLERS AND FREEZERS THROUGHOUT THE FACILITY.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.OBSERVED CLEAN COOKWARE/CONTAINERS STORED ON A SOILED STORAGE RACK ABOVE THE THREE COMPARTMENT SINK.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area.OBSERVED CLEAN CUTTING BOARDS STORED ON THE FLOOR.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings were not smooth and easily cleanable.OBSERVED DAMAGED CEILING THROUGHOUT THE KITCHEN.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings were not smooth and easily cleanable.OBSERVED MISSING FLOOR TILES THROUGHOUT THE FACILITY.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED SOILED WALLS AND FLOOR THROUGHOUT THE KITCHEN.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-July-2018
| Comments |
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| FOOD ARE RECEIVED FROM APPROVED SOURCES; RESTAURANT DEPOT, VILLAGE MARKET. PEST CONTROL-GENERAL. SANITIZER-CLOROX/BETCO. CHLORINE TEST KIT-YES. FOOD THERMOMETER-NO. PROVIDED THE PERSON IN CHARGE WITH AN EMPLOYEE HEALTH POLICY, A VOMIT/FECAL CLEAN UP PROCEDURE, AND VARIOUS FOOD SAFETY HANDOUTS. OPERATION SHALL HAVE MANAGER/SUPERVISOR OBTAIN A LEVEL II CERTIFICATION WITHIN 30 DAYS. ICE MACHINE SHALL NOT BE USED UNTIL IT IS CLEANED, SANITIZED, AND REPAIRED. CHEST FREEZER SHALL BE REPLACED WITHIN 60 DAYS. THE DISH MACHINE SHALL NOT BE USED UNTIL IT IS IN GOOD WORKING ORDER. |