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.
3717-1-03.2(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 TCS FOODS (PORK) STORED NEXT TO READY TO EAT FOODS (SAUCE) 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 BY PLACING ALL RAW FOODS ON LOWER SHELF IN COOLER
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Corrected During Inspection Ventilation system not maintained. THE SANITARIAN OBSERVED GREASE DRIP FROM ANSUL SYSTEM PIPES ABOVE THE STOVE. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING AND SANITAIZING AT THE TIME OF INSPECTION.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-April-2024
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| FOODS RECEIVED FROM APPROVED SOURCES AND RECORDS PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE. |
| I - P - Employee Health: The operation had an employee health policy on file. THE FOOD SERVICE OPERATION HAS AN EMPLOYEE ILLNESS POLICY ON FILE. THE OPERATION REQUIRES ALL FOOD EMPLOYEES TO REPORT INFORMATION ABOUT THEIR HEALTH TO THE PERSON IN CHARGE AS IT RELATES TO DISEASES THAT CAN BE TRANSMITTED THROUGH FOOD 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 IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. THERE IS STAFF WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION ON SITE VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW TCS FOODS(PORK) STORED NEXT TO READY TO EAT FOODS(SAUCE) IN THE WALK- IN COOLER. TO PREVENT CROSS CONTAMINATION OF RAW TCS FOODS AND READY TO EAT FOOD PRODUCTS, ALL RAW PRODUCTS MUST BE STORED SEPARATELY AND BELOW READY TO EAT FOODS. THE RAW TCS FOODS MUST BE SEPARATED WITH THE RAW TCS FOODS BEING STORED ON A LOWER SHELF. THE OPERATOR IMMEDIATELY REARRANGED THE FOOD PRODUCTS |