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 Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.THE SANITARIAN OBSERVED RAW EGG BATTER STORED ON TOP OF VEGETABLES IN THE REACH IN SET 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 EGG BATTER UNDER VEGETABLES IN 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. THE SANITARIAN OBSERVED DEBRIS BUILD UP ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS:
MULTI-FLOW BEVERAGE DISPENSER
DELI SLICER
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
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. THE SANITARIAN OBSERVED MILK STORED AT FRONT COUNTER COLD HOLDING STATION AT 49 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL COLD TCS FOODS SHALL BE HELD AT 41 DEGRESS F OR BELOW. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY VOLUNTARILY DISPOSING OF THE TCS FOOD THAT WAS ABOVE 41 DEGREES F (SEE VOLUNTARY DESTRUCTION FORM)
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. THE SANITARIAN OBSERVED THE DISCARD DATE MARK WAS NOT INDICATED ON TCS FOODS (HOUSE MADE DRESSINGS) IN THE PRODUCTION LINE COOLER. THE PIC(PERSON IN CHARGE) CORRECTED BY PROPERLY DATE MARKING ALL TCS FOODS AT THE TIME OF INSPECTION
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable. THE SANITARIAN OBSERVED BROKEN EDGES OF SPATULAS USED IN FOOD PREPARATION. THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING FROM SERVICE TO PREVENT PHYSICAL CONTAMINATION IN FOOD PRODUCTS
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. THE SANITARIAN OBSERVED THE FOLLOWING BULK FOOD PRODUCTS NOT PROPERLY COOLED IN THE WALK IN COOLER:
22 QUART CONTAINER OF CHILI (60 DEGREES F)
22 QUART CONTAINER OF CHICKEN TORTELLINI SOUP (57 DEGREES F)
TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD. THE PIC(PERSON IN CHARGE) CORRECTED BY VOLUNTARILY DISCARDING AT THE TIME OF INSPECTION
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. THE SANITARIAN OBSERVED THE (PERLICK MODEL) COMMERCIAL REACH IN COOLER TEMPERATURE AT 43 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL COLD TCS FOODS SHALL BE HELD AT 41 DEGRESS F OR BELOW. ALL COMMERCIAL EQUIPMENT SHALL BE PROPERLY SERVICED AND CALIBRATED TO MAINTAIN THE PROPER TEMPERATURE ACCORDING TO SPECIFICATIONS. NOTE: IF THE COMMERCIAL EQUIPMENT DOES NOT MAINTAIN PROPER TEMPERATURE AFTER SERVICING/REPAIR, IT SHALL BE REMOVED FROM THE FOOD SERVICE OPERATION
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. THE SANITARIAN OBSERVED POOLING WATER BUILD UP IN THE COMMERCIAL TRUE REACH IN COOLER IN THE SET COOLER (COMMERCIAL MODEL: TRUE)
3717-1-05.4(O) / Using drain plugs.
No drain plugs in waste receptacle. THE SANITARIAN OBSERVED NO DRAIN PLUG IN OUTDOOR WASTE RECPTACLE
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Corrected During Inspection Outdoor refuse containers without tight fitting lids, doors, or covers. THE SANITARIAN OBSERVED THE LIDS WERE NOT CLOSED ON THE OUTDOOR REFUSE CONTAINERS. THE PIC(PERSON IN CHARGE) CORRECTED BY CLOSING AT THE TIME OF INSPECTION
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Corrected During Inspection Employees lockers improperly located. THE SANITARIAN OBSERVED EMPLOYEE PURSES AND PHONE ACCESSORIES STORED IN THE FOLLOWING AREAS:
SINGLE SERVICE CONTAINER STORAGE AREA
LINEN CABINET
THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING EMPLOYEE PERSONAL ITEMS AND CLEANING/SANITIZING THE AREAS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-February-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. |
| VI - TCS Food: Observed improper method for cooling TCS foods. OBSERVED BULK COVERED CONTAINERS OF CHILI AND CHICKEN TORTELLINI SOUP AT 57 - 60 DEGREES F NOT PROPERLY DOCUMENTED FOR TIME AND TEMPERATURE CONTROL DURING THE COOLING PROCESS. ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD TO MINIMIZE THE GROWTH OF BACTERIA AS THE TCS FOODS PASS THROUGH THE TEMPERATURE DANGER ZONE. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED FOOD DEBRIS BUILD UP ON COMMERCIAL SLICING EQUIPMENT. THE COMMERCIAL SLICING 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 DELI SLICER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION |