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.
3717-1-03.4(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 SPRING ROLLS HOT HOLDING AT 110 DEGREES F IN FRYER BASKETS. 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(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY VOLUNTARILY DISGARDING THE TCS FOODS(CHICKEN) HOT HOLDING BELOW THE REQUIRED TEMPERATURE
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s). THE SANITARIAN OBSERVED NO SOAP AT FRONT PRODUCTION LINE HANDWASHING SINK AT TIME OF INSPECTION. THE PIC(PERSON IN CHARGE) CORRECTED BY PROVIDING HAND SOAP AT TIME OF INSPECTION
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s). THE SANITARIAN OBSERVED NO HAND SOAP IN KITCHEN HANDWASHING STATION AT TIME OF INSPECTION.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. THE SANITARAIN OBSERVED COOKED NOODLES AT 85 DEGREES F BEING COOLED IN A LARGE POT. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE NOODLES IN A SHALLOW PAN AND RAPIDLY COOLED AT THE TIME OF INSPECTION.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat Plumbing system not properly maintained or repaired. THE SANITARIAN OBSERVED WATER LEAKING FROM PLUMBING FIXTURES CONNECTED TO THE KITCHEN HANDSINK
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Repeat Plumbing fixtures unclean. THE SANITARIAN OBSERVED DEBRIS BUILD UP ON PLUMBING PIPES/FIXTURES UNDER THE THREE COMPARTMENT SINK. 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: 13-April-2023
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE, THE SANITARIAN PROVIDED FOOD SAFETY HANDOUTS FOR COOLING |
| VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED SPRING ROLLS BEING HELD AT 110 DEGREES F. THE COMMERCIAL HOT HOLDING UNIT WAS NOT SET AT THE PROPER TEMPERATURE. ALL HOT HOLDING TCS FOODS SHALL MAINTAIN A TEMPERATURE OF 135 DEGREES OR HIGHER TO PREVENT THE GROWTH OF PATHOGENS VI - TCS Food: Observed improper method for cooling TCS foods. OBSERVED COOKED NOODLES PLACED IN A LARGE POT TO COOL. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE COOKED NOODLES IN A SHALLOW PAN AND RAPIDLY COOLING AND DOCUMENTING THE TIME. TO MINIMIZE THE GROWTH OF BACTERIA AS THE TCS FOODS PASS THROUGH THE TEMPERATURE DANGER ZONE, ALL TCS FOODS SHALL BE PROPERLY COOLED USING AN EFFECTIVE COOLING METHOD SUCH AS PLACING THE FOOD IN SHALLOW PANS, SEPARATING THE FOOD INTO SMALLER OR THINNER PORTIONS, USING RAPID COOLING EQUIPMENT, ETC. I - P - Employee Health: The operation had an employee health policy on file. THE FACILITY HAS AN EMPLOYEE ILLNESS POLICY. 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 |