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. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATION 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 Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION. FOOD EMPLOYEE SHALL BE REQUIRED TO REPORT INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO ILLNESS THAT CAN BE TRANSMITTED THROUGH FOOD OR COVID-19.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS BEFORE DONNING GLOVES TO INITIATE A TASK THAT INVOLVES WORKING WITH FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEE SHALL WASH THEIR HANDS BEFORE DONNING GLOVES AND HANDLING FOOD.
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. OBSERVED RAW CHICKEN HELD AT 45 DEGREES F IN THE REACH IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-02.4(A)(2) / PIC - Manager Certification
Corrected During Inspection Facility does not have an employee with manager certification in food protection. OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION AT TIME OF INSPECTION.
3717-1-05.1(G) / Handwashing sinks-Number.
Inadequate number of handwashing sinks. OBSERVED NO HANDWASHING SINK IN THE FOOD PREPARATION AREA. THE OPERATOR SHALL INSTALL A HANDWASHING SINK WITHIN 7 DAYS.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. OBSERVED NO FOOD THERMOMETER AT TIME OF INSPECTION.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available. OBSERVED NO QUATERNARY AMMONIUM TEST KIT AT TIME OF INSPECTION.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-March-2021
| Comments |
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| CRITICAL CONTROL POINT INSPECTION VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED RAW CHICKEN HELD AT 46 DEGREES F IN THE REACH IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. THE PIC IMMEDIATELY DISCARDED THE RAW CHICKEN. 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 BEFORE DONNING GLOVES TO INITIATE A TASK THAT INVOLVES WORKING WITH FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEE SHALL WASH THEIR HANDS BEFORE DONNING GLOVES AND HANDLING FOOD. |