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.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(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.THE SANITARIAN OBSERVED VEGETABLE BREADING HOT HOLDING AT 100 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER.THE PIC(PERSONIN CHARGE) CORRECTED BY VOLUNTARILY DISCARDING
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.THE SANITARIAN OBSERVED FOOD EMPLOYEES HAIR WAS NOT RESTRAINED
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection [52] Improper storage of single-service and single-use articles. THE SANITARIAN OBSERVED SINGLE SERVICE CARRY OUT CONTAINERS NOT INVERTED TO PREVENT CONTAMINATION DURING STORAGE AT THE FOOD PREP STATION. THE PIC(PERSON IN CHARGE) CORRECTED BY INVERTING ALL CARRY OUT CONTAINERS 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 (ATOSA)COMMERCIAL SPLIT COOLER TEMPERATURE AT 55 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
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-January-2024
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| FOODS ARE RECEIVED FROM APPROVED SOURCE, RECORDS PROPERLY MAINTAINED, FOOD LICENSE IS AVAILABLE. |