3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. A CRITICAL VIOLATION WAS OBSERVED DURING THE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW SHELL EGGS STORED NEXT TO READY TO EAT FOODS IN THE REACH 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 PLACING EGGS UNDER READY TO EAT FOODS IN THE REACH IN COOLER
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. OBSERVED COOKING UTENSILS STORED IN OPEN CONTAINER UNDER PREP TABLE WERE SOILED. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY LEAD TO A FOODBORNE ILLNESS, THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE COOKING UTENSILS
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. OBSERVED COOKED CHICKEN AT 127 DEGREES F BEING COOLED AT ROOM TEMPERATURE ON SPEED RACK WITHOUT DOCUMENTATION OF COOLING PROCESS. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY RAPIDLY COOLING THE CHICKEN
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. OBSERVED SEVERAL BOTTLES OF BITTERS WERE LEFT UNCOVERED AT BAR AREA.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. OBSERVED WIPING CLOTHS STORED ON FOOD PREP COUNTERS. ALL WIPING CLOTHES SHALL BE STORED IN CHEMICAL SANITIZER IN BETWEEN USES
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED COOKING SPATULA’S WERE BROKEN AROUND THE EDGES. CORRECT BY PROVIDING FOOD UTENSILS/ EQUIPMENT THAT IS DURABLE UNDER NORMAL COOKING CONDITIONS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-November-2021
| Comments |
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| BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE, PIC(PERSON IN CHARGE) PROVIDED FOOD LICENSE. PROVIDED COPIES OF EMPLOYEE ILLNESS POLICY AND STATE OF OHIO CLEAN UP POLICY FOR VOMIT AND FECAL ACCIDENTS |
| 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 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 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 VI - TCS Food: Observed improper method for cooling TCS foods. THE FOOD EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED AFTER EACH USE TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW SHELL EGGS STORED NEXT TO READY TO EAT FOODS IN THE REACH IN COOLER. TO PREVENT CROSS CONTAMINATION OF RAW SHELL EGGS AND READY TO EAT FOOD PRODUCTS, ALL RAW FOOD PRODUCTS MUST BE STORED SEPARATELY AND BELOW READY TO EAT FOODS. THE RAW SHELL EGGS MUST BE SEPARATED WITH THE RAW SHELL EGGS BEING STORED ON A LOWER SHELF. THE OPERATOR IMMEDIATELY REARRANGED THE FOOD PRODUCTS |