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 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 Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS AND BLADE OF THE CAN OPENER
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 THE CAN OPENER
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Mops dried improperly. OBSERVED MOP BEING STORED IN A BUCKET. THE PIC (PERSON IN CHARGE) CORRECTED BY HANGING MOP TO PROPERLY AIR DRY
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED ELECTRICAL OUTLET COVER NOT ATTACHED BEHIND COMMERCIAL REACH IN COOLER.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED MISSING COVER FOR ELECTRICAL OUTLET BEHIND COMMERCIAL COOLER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-February-2022
| Comments |
|---|
| VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.OBSERVED FOOD DEBRIS BUILD UP ON COMMERCIAL CAN OPENER. THE COMMERCIAL 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. THE FOOD EMPLOYEE REMOVED THE CAN OPENER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. THE FOOD EQUIPMENT AND UTENSILS SHALL BE PROPERLY SANITIZED TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. 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 I - P - Employee Health: The operation had an employee health policy on file. OBSERVED ALL CHEMICALS WERE PROPERLY STORED AND LABELED FOR SAFETY WITHIN THE FOOD SERVICE OPERATION |