3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required.OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS BETWEEN HANDLING CASH TRANSACTION AND FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED BLANCHED FRIES HELD AT 64*F ON THE SPEED RACK IN THE KITCHEN. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING
3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Corrected During Inspection Missing and/or incomplete allergen declaration(s). OBSERVED PACKAGED FOOD ITEMS WITHOUT A LABEL WITH THE ALLERGEN DECLARATIONS. TO PROPERLY INFORM CONSUMERS, THE ALLERGEN DECLARATION SHALL BE INCLUDED ON THE LABEL.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
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.OBSERVED NO WRITTEN PROCEDURES FOR VOMIT/FECAL CLEAN UP.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-December-2021
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| CRITICAL CONTROL POINT INSPECTION III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so.Food employee(s) did not wash hands when required.OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS BETWEEN HANDLING CASH TRANSACTION AND FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD. VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED BLANCHED FRIES HELD AT 64*F ON THE SPEED RACK IN THE KITCHEN. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING |