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.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. THE SANITARAIN OBSERVED COOKED PROTEINS AT 79 DEGREES F BEING COOLED IN A CONTAINER WITH THE LID. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE TCS FOODS IN A SHALLOW PAN AND RAPIDLY COOLED AT THE TIME OF INSPECTION.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. THE SANITARIAN OBSERVED MISSING CEILING TILES ABOVE THE THREE COMPARTMENT SINK.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-November-2023
| Comments |
|---|
| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED |
| VI - TCS Food: Observed improper method for cooling TCS foods. OBSERVED COOKED PROTEINS STORED AT 79 DEGREES F DURING THE FIRST STAGE OF THE COOLING METHOD IN REACH IN COOLER. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE TCS FOODS IN SHALLOW PANS AT THE TIME OF INSPECTION, DOCUMENTING THE TIME AND PLACING IN A ICE BATH. 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 III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.OBSERVED ALL HAND WASHING STATIONS ARE PROPERLY SUPPLIED WITH SOAP, DRYING TOWELS AND ACCESSIBLE FOR EMPLOYEE USE 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 |