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 Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. THE SANITARIAN OBSERVED RAW SHELL EGGS STORED ON SAME SHELF AS CILANTRO IN THE WALK 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 THE RAW SHELL EGGS ON A SEPARATE SHELF IN THE WALK 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 DEBRIS BUILD UP ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS:
ICE MACHINE
CAN OPENER BLADE
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
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable. THE SANITARIAN OBSERVED BROKEN WIRE FRAGMENTS ON FRY BASKETS COULD NOT BE EFFECTIVELY CLEANED. THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING FROM SERVICE TO PREVENT PHYSICAL CONTAMINATION IN FOOD PRODUCTS AND PROPER CLEANING
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Corrected During Inspection [52] Improper storage of single-service and single-use articles. THE SANITARIAN OBSERVED SUFFLE CONTAINERS NOT INVERTED TO PREVENT CONTAMINATION DURING STORAGE. THE PIC(PERSON IN CHARGE) CORRECTED BY INVERTING ALL CARRY OUT CONTAINERS AT THE TIME OF INSPECTION.
3717-1-04.4(B) / Cutting surfaces.
Corrected During Inspection Cutting blocks or boards cannot be effectively cleaned and sanitized. THE SANITARIAN OBSERVED THE CUTTING BOARD IN THE STORAGE RACKS CONTAINED SERVERAL DEEP CUTS AND COULD NOT BE PROPERLY CLEANED AND SANITIZED. THE PIC(PERSON IN CHARGE) REMOVED THE DAMAGED FOOD EQUIPMENT FROM SERVICE
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. THE SANITARIAN OBSERVED THE FOLLOWING AREAS IN THE PHYSICAL FACILITIY WERE DIRTY:
FLOORS UNDER BEVERAGE STATION IN BASEMENT
FLOORS/WALLS IN BASEMENT BEER COOLER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-August-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. |
| 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 III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. OBSERVED FOOD EMPLOYEE PROPERLY CHANGING GLOVES WHEN CHANGING TASKS DURING FOOD PREPARTION ACTIVITIES 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. |