3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. SEE THE FOOD SAFETY PACKET SENT VIA EMAIL FOR THE EMPLOYEE HEALTH REPORTING AGREEMENT. ALL FOOD EMPLOYEES SHALL READ AND SIGN THE REPORTING AGREEMENT. COPY, GIVE ONE TO THE EMPLOYEE AND KEEP A COPY IN THE FACILITY FOR FUTURE INSPECTIONS.
3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical The date the last shellstock was sold or served was not recorded on the label.
To prevent the transmission of foodborne illness, the date when the last shellstock was sold or served shall be recorded on the tag or label. BEGIN WRITING THE DATE ON THE TAGS FROM THIS DAY FORWARD.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. RED SKIN POTATOES ARE HOLDING AT 120 DEGREES FAHRENHEIT (HELD LESS THAN 2 HOURS).
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. POTATOES WERE REHEATED TO >165 DEGREES FAHRENHEIT AND RETURNED TO HOT HOLDING.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. BAGGED SALAD, VARIETIES OF HUMMUS BY SAHARA CUISINE, VARIETY OF SAHARA PRODUCTS (CHICKPEA SALAD (11), COUSCOUS (6), TABBOULEH (5), STUFFED GRAPE LEAVES (8), AND JARLSBERG CHEESE SPREAD ALL HELD IN REFRIGERATED UNITS HAD INTERNAL TEMPERATURES ABOVE 50 DEGREES FAHRENHEIT.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. ITEMS WERE REMOVED FROM SALE AND PUT INTO THE COMPACTOR. VOLUNTARY DESTRUCTION FORM FILLED OUT AND SIGNED BY MANAGER..
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. BAGEL PIZZAS AND FRENCH BREAD PIZZAS ARE HELD AT ROOM TEMPERATURE FOR SALE.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. HOLD PIZZAS HOT (135 DEGREES FAHRENHEIT OR HOTTER) OR COLD (41 DEGREES FAHRENHEIT OR COLDER) FOR SERVICE AFTER COOKING.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. MAXIMUM PLATE TEMPERATURE IS 112 DEGREES FAHRENHEIT AT TIME OF INSPECTION.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F. CEASE USING THE DISH MACHINE UNTIL UNIT IS CAPABLE OF DELIVERING HOT WATER BETWEEN 180-190 DEGREES FAHRENHEIT (AS PER THE DATA PLATE) FOR SANITIZING. USE THE THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE ALL EQUIPMENT AND UTENSILS.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. DISCHARGE PIPES FROM ICE MACHINE ARE LESS THAN 1 INCH ABOVE THE FLOOR DRAIN COVER.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. SEE THE FOOD SAFETY PACKET FOR A WRITTEN PROCEDURE THAT YOU MAY REVIEW WITH STAFF AND POST. OBTAIN A CLEAN-UP KIT (CONTAINS PERSONAL PROTECTIVE EQUIPMENT) AND STORE WHERE STAFF MAY HAVE ACCESS TO IT SHOULD THE NEED ARISE.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. THE WALK-IN DAIRY COOLER LACKS AN AMBIENT TEMPERATURE MEASURING DEVICE TO MONITOR TEMPERATURE.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. PROVIDE AND MAINTAIN A TEMPERATURE MEASURING DEVICE IN THE COOLER AT ALL TIMES.
3717-1-04.4(B) / Cutting surfaces.
Corrected During Inspection The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. MAHA'S CUTTING BOARD IN DISREPAIR.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCARDED AT TIME OF INSPECTION.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. HOT WATER AT THE SEAFOOD HAND SINK REGISTERS 62 DEGREES FAHRENHEIT.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. RESTORE WATER TO AT LEAST 100 DEGREES FAHRENHEIT.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. OBSERVED ICE ON THE CEILING OF THE FROZEN FOOD WALK-IN FREEZER NEAR THE SPRINKLER.
A plumbing system shall be properly maintained. ELIMINATE LEAKS.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items and /or litter on the premises. REAR HALLWAY AND DRY STORAGE AREA.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. TO PREVENT HARBORAGE CONDITIONS FOR PESTS, REMOVE ALL LITTER, UNUSED AND BROKEN EQUIPMENT.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-January-2018