3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED FOOD EQUIPMENT(VEGETABLE/PASTA STRAINERS) WERE NOT CLEANED TO SIGHT AND TOUCH. THE PIC CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE COOKING EQUIPMENT TO PREVENT CONTAMINATION THAT MAY LEAD TO A FOODBORNE ILLNESS
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. THERE IS NO EMPLOYEE WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH THE APPLICATION FOR RECIPROCITY
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. THE SANITARIAN OBSERVED THE FOLLOWING NONFOOD CONTACT AREAS OF COMMERCIAL EQUIPMENT WERE SOILED:
EXTERIOR OF FOOD SEASONING CONTAINERS
THE SHELVES CONNECTED TO THE OVEN
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat Plumbing system not properly maintained or repaired. THE SANITARIAN OBSERVED WATER LEAKING FROM PLUMBING FIXTURES CONNECTED TO THE KITCHEN HANDSINK
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-April-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: Observed food employee changing gloves when required. OBSERVED FOOD EMPLOYEE PROPERLY CHANGING GLOVES WHEN CHANGING TASKS DURING FOOD PREPARARTION ACTIVITIES 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. THE SANITARIAN OBSERVED DEBRIS BUILD UP AROUND ON FOOD EQUIPMENT. THE PIC(PERSON IN CHARGE) IMMEDIATELY REMOVED THE FOOD UTENSILS FROM SERVICE AND CLEANED AND SANITIZED. ALL FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH 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. |