3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety.( DELI HOT FOOD SECTION MANAGER NOT PROPERLY TRAIN IN REGARDS TO THE COOLING PROCESS)
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Correct By: 15-Dec-2017
3717-1-02.4(C)(8) / Person in charge: duties - ensure employees are rapidly cooling TCS foods.
Critical The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods.( DELI HOT FOODS SECTION OF THE OPERATION)
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. Correct By: 15-Dec-2017
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters.( OBSERVED IMPROPER COOLING OF FRIED CHICKEN LOCATED IN THE WALK-IN COOLER OF THE OPERATION)
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency.( OBSERVED NO DOCUMENTATION OF THE CLEANING FREQUENCY FOR THE MEAT PREP. ROOM EQUIPMENT SUCH AS THE BANDSAW, GRINDER, CUTTING TABLES, SAUSAGE STUFFER AND STEAK CUBER)
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Correct By: 15-Dec-2017
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.(OBSERVED INSUFFICIENT AIR GAP FOR THE DRAIN SINK LOCATED IN THE PRODUCE 3 COMPARTMENT SINK, SEAFOOD PREP. SINK AND THE DISH MACHINE IN THE BAKERY AREA OF THE OPERATION)
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Correct By: 15-Dec-2017
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.( SUBMIT SERSAFE CERTIFICATION TO THE OHIO DEPT. OF HEALTH. PROVIDED AT TIME OF INSPECTION APPLICATION FOR RECIPROCITY OHIO DEPARTMENT OF HEALTH'S CERTIFICATION IN FOOD PROTECTION)
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. Correct By: 15-Jan-2018
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
A thermometer capable of accurately measuring the temperature of thin foods was not available.( DELI AND SEAFOOD SECTION)
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.( DISH MACHINE LOCATED IN THE BAKERY NOT WORKING AT TIME OF INSPECTION)
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.( WORK ORDER IN PLACE FOR REPAIRS ON MACHINE)
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained.( OBSERVED LEAK IN SPRAY HOSE LOCATED AT THE 3 COMPARTMENT SINK IN THE MEAT PREP. ROOM)
A plumbing system shall be properly maintained.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required.( DELI DISPLAY AREA)
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.( OBSERVED GAP AT BOTTOM OF DOOR LOCATED REAR LOADING DOCK AREA OF THE OPERATION)
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).( MEAT PREP. ROOM SINK)
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard and Complaint
Inspection Date: 15-December-2017
| Comments |
|---|
| COMPLAINT NUMBER 201705399. OPERATION ORDER VISIT IN REGARDS TO COMPLAINT IN ADDITION THE FREQUENCY WILL INCREASE TO MONITOR ANY ACTIVE IN THE OPERATION. |