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.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required.FOOD EMPLOYEES ARE NOT WASHING THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.
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 FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER -INTERIOR OF THE ICE WELL (SOUTH BAR) 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 CHICKEN TENDERS HELD AT 71*F ON THE SERVING LINE. 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.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s). OBSERVED NO HAND SOAP AT THE HANDWASHING SINK IN THE KITCHEN.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINK IN THE KITCHEN.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED SEVERELY SCOURED CUTTING BOARDS THROUGHOUT THE FACILITY.
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 FOLLOWING NON FOOD CONTACT SURFACES OF EQUIPMENT: -INTERIOR OF THE MICROWAVE (KITCHEN) -STORAGE RACK (KITCHEN) -CONDIMENT COOLERS (KITCHEN) - BAR MATS (NORTH & SOUTH BAR) -STORAGE SHELVES THROUGHOUT THE FACILITY -
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-January-2023
|OBSERVED A LARGE JUICE PRESS MACHINE IN THE BASEMENT (UNSANITARY LOCATION), AND THE OPERATION DO NOT SELL FRESH JUICE AT THEIR FOOD ESTABLISHMENT. THE OPERATOR STATED THAT THE ESTABLISHMENT IS NOT LONGER PRODUCING FRESH JUICE IN THE BASEMENT AND TRANSFERRING TO OTHER LOCATIONS (TOWNHALL). THE OPERATION IS NOT REGISTERED WITH THE OHIO DEPARTMENT OF AGRICULTURE AND IS NOT APPROVED TO PROCESS/BOTTLE/DISTRIBUTE FRESH JUICE. THE OPERATION MUST REMOVE THE JUICER PRESS MACHINE FROM THE PREMISES.|
|CRITICAL CONTROL POINT INSPECTION|
VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED CHICKEN TENDERS HELD AT 71*F ON THE SERVING LINE. 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.
III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do. FOOD EMPLOYEES ARE NOT WASHING THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.