3717-1-02.4(C)(7) / PIC: duties - ensure employees are properly cooking TCS foods.
Critical Corrected During Inspection Person in charge did not ensure employees are properly cooking TCS foods and/or using thermometers as required. THE PIC(PERSON IN CHARGE) IS NOT ENSURING FOOD EMPLOYEES ARE PROPERLY COOKING RAW POULTRY TO THE PROPER TEMPERATURE PRIOR TO SERVING. ALL POULTRY SHALL BE COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES F DURING THE COOKING PROCESS
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED COOKING UTENSILS/EQUIPMENT(SPATULAS/CONTAINERS) WERE NOT CLEANED TO SIGHT AND TOUCH. THE PIC CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE COOKING EQUIPMENT/UTENSILS TO PREVENT CONTAMINATION THAT MAY LEAD TO A FOODBORNE ILLNESS
3717-1-03.3(A)(1) / Raw animal foods - cooking
Critical Corrected During Inspection Raw animal food not cooked to required time and temperature.THE SANITARIAN OBSERVED RAW CHICKEN WAS COOKED TO 143 DEGREES F. ALL RAW CHICKEN SHALL BE COOKED TO THE PROPER INTERNAL TEMPERATURE OF 165 DEGREES F TO PREVENT A FOODBORNE ILLNESS. THE PIC(PERSON IN CHARGE) VOLUNTARILY DISCARDED THE UNDERCOOKED POULTRY AND DIPPING SAUCE. THE SANITARIAN EDUCATED THE FOOD EMPLOYEE TO COOK RAW POULTRY TO AN INTERNAL TEMPERATURE OF 165 DEGREES F PRIOR TO SERVING AND PROVIDED FOOD SAFETY INFORMATION HANDOUTS.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. THE SANITARIAN OBSERVED FOOD SPILLAGE ON THE RAILS OF THE SPEED RACK. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING/SANITIZING AT THE TIME OF INSPECTION.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-December-2022
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABLE. |
| VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. THE SANITARIAN OBSERVED DEBRIS BUILD UP ON FOOD EQUIPMENT/UTENSILS IN STORAGE RACK. THE PIC(PERSON IN CHARGE) IMMEDIATELY REMOVED THE FOOD EQUIPMENT/UTENSILS FROM SERVICE AND CLEANED AND SANITIZED AT THE TIME OF INSPECTION. ALL FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH VI - TCS Food: Raw animal food was not being cooked to the required temperature. OBSERVED RAW POULTRY NOT COOKED TO THE PROPER INTERNAL TEMPERATURE OF 165 DEGREES F TO PREVENT A FOODBORNE ILLNESS. ALL RAW ANIMAL FOODS SHALL BE COOKED TO THE REQUIRED TEMPERATURE PRIOR TO SERVING 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 III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. OBSERVED FOOD EMPLOYEE PROPERLY CHANGING GLOVES WHEN CHANGING TASKS DURING FOOD PREPARARTION ACTIVITIES |