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. A CRITICAL VIOLATION WAS OBSERVED DURING THE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. OBSERVED SERVER FILLING UP WATER PITCHERS IN HANDWASHING SINK. THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING WATER PITCHERS AND CLEANING AND SANITIZING AT THE TIME OF INSPECTION.
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. OBSERVED RAW BEEF PATTIES STORED NEXT TO READY TO EAT FOODS (PRE COOKED TURKEY) 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 RAW MEATS UNDER READY TO EAT FOODS IN THE REACH IN COOLER
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 unclean. OBSERVED FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS AND BLADE OF THE CAN OPENER
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
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A DARK BROWN RESIDUE ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY REMOVING THE ICE, AND CLEANING/SANITIZING THE ICE MACHINE
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 HOLLANDAISE SAUCE HOT HOLDING AT 114 DEGREES F. THE PIC(PERSON IN CHARGE) CORRECTED BY REHEATING HOLLANDAISE SAUCE TO 165 DEGREES F AND TURNING UP HOT HOLDING UNIT TO MAINTAIN TEMPERATURE ABOVE 135 DEGREES F.
3717-1-04.8(B) / Wiping cloths - air-drying locations.
Corrected During Inspection Wiping cloths air-dried improperly. OBSERVED WIPING CLOTHS STORED ON FOOD PREP LINE. ALL WIPING CLOTHES SHALL BE STORED IN CHEMICAL SANITIZER IN BETWEEN USES
3717-1-04.8(G)(2) / Kitchenware and tableware - handling.
Knives, forks and spoons that are not prewrapped improperly presented. OBSERVED DISHWASHER USING BARE HANDS TO SORT FORKS AND KNIVES WHEN STORING IN SERVER STATION. THE DE
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. OBSERVED THE TEMPERATURE OF BEVERAGE AIR COMMERCIAL COOLER AT 55 DEGREES F. THE PIC(PERSON IN CHARGE) REMOVED FROM SERVICE AT THE TIME OF INSPECTION. ALL COMMERCIAL COOLERS SHALL MAINTAIN TEMPERATURE OF 41 DEGREES F OR BELOW. NOTE: THIS COOLER HAS BEEN PREVIOUSLY IDENTIFIED AS NOT MEETING PROPER SPECIFICATIONS AND SHALL BE REMOVED FROM THE FACILITY IF IDENTIFIED FOR NON-COMPLIANCE AT THE TIME OF RE-INSPECTION.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. OBSERVED THE CAN OPENER HOLDER CONTAINED FOOD SPILLAGE. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS ALL FOOD EQUIPMENT OR FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED AFTER USAGE
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-February-2022
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, THE HOOD SYSTEM IS SERVICED BY A LICENSED CONTRACTOR, 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 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 AND STARTED TO CLEAN AND SANITIZE. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.THE FOOD EQUIPMENT SHALL BE PROPERLY 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 IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. THERE IS STAFF WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION ON SITE |