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.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health.OBSERVED NO EMPLOYEE HEALTH POLICY ON FILE. FOOD EMPLOYEES SHALL BE REQUIRED TO REPORT INFORMATION ABOUT THEIR HEALTH TO THE PERSON IN CHARGE AS IT RELATES TO ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOOD.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS IN BETWEEN HANDLING A CASH TRANSACTION AND FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS IN BETWEEN TASKS.
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 THE ALFREDO SAUCE AT 116*F IN HOT HOLDING.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.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. OBSERVED THE SPRAYER HANGING BELOW THE FLOOR RIM LEVEL IN THE THREE COMPARTMENT SINK. TO PREVENT CONTAMINATION, AN AIRGAP OF AT LEAST ONE INCH SHALL BE INSTALLED BETWEEN THE SPRAYER AND FLOOR RIM LEVEL OF THE THREE COMPARTMENT SINK.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.OBSERVED NO WRITTEN PROCEDURES FOR VOMIT/FECAL CLEAN UP.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINK IN THE KITCHEN.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. OBSERVED SALMON THAWING IN REDUCED OXYGEN PACKAGING IN THE REACH IN COOLER. NOTE: FISH SHALL BE REMOVED FROM THE REDUCED OXYGEN ENVIRONMENT BEFORE THAWING.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. THE PREP COOLER COMPRESSOR WAS MAKING A LOUD, KNOCKING NOISE.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. OBSERVED A NON COMMERCIAL INDUCTION UNIT/COOKER BEING USED TO HEAT THE ALFREDO SAUCE.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED DAMAGED CEILING TILE NEAR THE BATHROOM DOOR.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-December-2021
| Comments |
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| THE OPERATION DO NOT HAVE A VALID FOOD SERVICE OPERATIONS LICENSE. THE OPERATION SHALL OBTAIN A FOOD SERVICE OPERATIONS LICENSE WITHIN 24 HOURS. ALL VIOLATIONS SHALL BE CORRECTED WITHIN 72 HOURS. |
| CRITICAL CONTROL POINT INSPECTION VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED THE ALFREDO SAUCE AT 116*F IN HOT HOLDING.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: Observed no towels or hand drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HAND SINK IN THE KITCHEN. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so.OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS IN BETWEEN HANDLING A CASH TRANSACTION AND FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS IN BETWEEN TASKS. |