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.
3717-1-05.1(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 TOWELS BEING STORED IN THE HANDWASHING SINK AT SERVER STATION. 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 RAW BEEF STORED NEXT TO READY TO EAT FOODS (SLICED CHEESE) ON THE PREP LINE. 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 RAW BEEF ON LOWER SHELF IN THE REACH IN COOLER
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. THE SANITARIAN OBSERVED THE CHLORINE LEVEL OF THE WAREWASHING MACHINE IS NOT AT THE CORRECT CONCENTRATION TO PROPERLY SANITIZE FOOD UTENSILS AND EQUIPMENT. THE SANITIZER SHALL BE PROPERLY SUPPLIED TO THE WAREWASHING MACHINE DURING ALL TIMES OF OPERATION TO PREVENT A FOODBORNE ILLNESS.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.THE SANITARIAN OBSERVED THERE IS NO VOMITING OR DIARRHEAL POLICY AVAILABLE. CORRECT BY PROVIDING A VOMMITING AND DIARRHEAL POLICY AND SPILL KIT. NOTE: THE SANITARIAN PROVIDED THE PIC(PERSON IN CHARGE) WITH GUIDANCE DOCUMENT FOR CLEAN UP OF VOMIT/FECAL ACCIDENTS
3717-1-03 / Food - safe, unadulterated, and honestly presented
Corrected During Inspection Food was unsafe, adulterated, or not honestly presented. THE SANITARIAN OBSERVED BANANAS THAT WERE NOT PEELED, STORED ON TOP OF SLICED WATERMELONS ON THE SALAD STATION. THE PIC(PERSON IN CHARGE) CORRECTED BY VOLUNTARILY DISCARDING THE CONTAMINATED WATERMELONS
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Corrected During Inspection Presence of dead pests or insects. THE SANITARIAN OBSERVED SEVERAL DEAD INSECTS ON 2ND FLOOR LANDING ACROSS FROM CUSTOMER SERVING TABLE. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING AT THE TIME OF INSPECTION
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing a hair restraint. THE SANITARIAN OBSERVED FOOD EMPLOYEE WORKING ON THE GRILL STATION DID NOT HAVE HAIR EFFECTIVELY RESTRAINED. THE FOOD EMPLOYEE CORRECTED BY DONNING A HAIR NET.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. THE SANITARIAN OBSERVED FOOD SPILLAGE ON THE SHELVES OF THE WALK IN COOLER. CORRECT BY CLEANING ON A ROUTINE BASIS TO PREVENT DEBRIS ACCUMULATION AND PROTECTION FROM CONTAMINATION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-September-2023
| Comments |
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| I - P - Employee Health: The operation had an employee health policy on file. THE FACILITY HAS AN EMPLOYEE ILLNESS POLICY AVAILABLE AT THE TIME OF INSPECTION. ALL EMPLOYEES SHALL SIGN AFTER READING THE EMPLOYEE HEALTH POLICY THAT CONTAINS THE COMMON FOODBORNE ILLNESS SYMPTOMS AND THIRTEEN REPORTABLE DISEASES. ALL EMPLOYEE HEALTH POLICIES SHALL REMAIN ON SITE 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 |