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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. THE SANITARIAN OBSERVED UTENSILS (KNIFE) BEING STORED IN THE HANDWASHING SINK IN KITCHEN. THE PIC(PERSON IN CHARGE) CORRECTED BY REMOVING ALL ITEMS FROM THE HANDSINK. HANDWASHING SINKS ARE TO BE USED FOR HANDWASHING ONLY
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 TWO 5 GALLON CONTAINERS OF ICED TEA STORED NEXT TO RAW GROUND BEEF IN THE WALK IN 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 REMOVING THE ICED TEA CONTAINERS AND VOLUNTARILY DISCARDING AT THE TIME OF INSPECTION.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED THE CAN OPENER BLADE WAS NOT CLEAN. 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 THE CAN OPENER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-December-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. |
| 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.OBSERVED FOOD DEBRIS BUILD UP ON COMMERCIAL CAN OPENER. THE COMMERCIAL 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 CAN OPENER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION 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. 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 |