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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED CARBON BUILD UP ON WAFFLE MAKER. 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
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. THE SANITARIAN OBSERVED THE MECHANICAL WAREWASHING UNIT IS NOT GETTING TO THE PROPER SANITIZING TEMPERATURE DURING WASH AND RINSE CYCLES. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE MECHANICAL WAREWASHING UNIT SHALL BE PROPERLY MAINTAINED TO MEET THE PROPER OPERATING SPECIFICATIONS. CORRECT BY REPAIR/REPLACEMENT OF DAMAGED EQUIPMENT
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding. OBSERVED COMMERCIALLY PROCESSED BEANS WERE NOT BEING RAPIDLY HEATED (113 DEGREES F) FOR HOT HOLDING. THE PIC(PERSON IN CHARGE) CORRECTED BY RAPIDLY HEATING TO 135 DEGREES F TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. THE SANITARIAN OBSERVED THE DRAIN PIPE FROM THE WAREWASHING MACHINE AND COMPARTMENT SINK EXTENDS INTO THE FLOOR DRAIN AT THE FRONT BAR. CORRECT BY PROVIDING AN AIR GAP BETWEEN THE DRAIN PIPE AND FLOOR DRAIN TO PREVENT BACKFLOW AND CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. OBSERVED HOT WATER AT HANDWASHING SINK AT 73 DEGREES F. CORRECT BY PROVIDING HOT WATER AT TEMPERATURE OF 100 DEGREES F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. THE SANITARIAN OBSERVED WIPING CLOTHS STORED ON FOOD PREP LINE. ALL WIPING CLOTHES SHALL BE STORED IN CHEMICAL SANITIZER IN BETWEEN USES
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Corrected During Inspection Plumbing fixtures unclean. OBSERVED DEBRIS BUILD UP ON PLUMBING PIPES/FIXTURES CONNECTED TO THE WAREWASHING UNIT AT THE FRONT BAR. CORRECT BY CLEANING ON A ROUTINE BASIS TO PREVENT DEBRIS ACCUMULATION AND PROTECTION FROM CONTAMINATION
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Corrected During Inspection Facility not maintained clean. OBSERVED THE FLOORS UNDER DRAIN PIPES AT THE FRONT BAR ARE NOT CLEAN.
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
FSO license not displayed; improper display of mobile FSO information. THE FOOD LICENSE WAS NOT DISPLAYED IN THE FOOD SERVICE OPERATION.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-May-2022
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| 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 VI - TCS Food: Observed improper reheating of food for hot holding. OBSERVED COMMERCIALLY PROCESSED FOOD PRODUCTS WERE BEING SLOWLY HEATED IN A HOT HOLDING UNIT AT 113 DEGREES F. THE PIC(PERSON IN CHARGE) IMMEDIATELY REMOVED THE BEANS AND RAPIDLY HEATED TO THE PROPER TEMPERATURE OF 135 DEGREES F FOR HOT HOLDING VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED THE WAFFLE MAKER WAS NOT CLEAN. ALL FOOD EQUIPMENT AND UTENSILS SHALL BE PROPERLY CLEANED 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 WAFFLE MAKER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION |