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.( EMPLOYEE HEALTH AGREEMENT GIVEN AT TIME OF INSPECTION) Correct By: 24-Jul-2018
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.( OBSERVED IMPROPER COLD HOLDING OF TCS FOODS SUCH AS DELI MEAT, CHEESE AND BOIL EGGS, CUT LEAFY LETTUCE LOCATED IN THE REACH-IN COOLER OF THE OPERATION)
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. Correct By: 24-Jul-2018
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food that had been date marked was not properly discarded when required.( OBSERVED COOKED PASTA DATED JULY 13, 2018 PAST DISCARD DATE LOCATED IN THE WALK-IN COOLER OF THE OPERATION)
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule. Correct By: 24-Jul-2018
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection The handwashing sink was not easily accessible.( OBSERVED HAND SINK IN FOOD PREP. AREA BLOCK WITH FAN)
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 24-Jul-2018
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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. Correct By: 31-Aug-2018
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.( VOMIT AND FECAL GUIDANCE HAND OUT GIVEN AT INSPECTION TIME) Correct By: 03-Aug-2018
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.( OBSERVED REACH-IN COOLER WITH AMBIENT AIR TEMP. OF 67 DEGREES FAHRENHEIT AND CONDENSATION LEAKING IN WALK-IN COOLER)
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.( IMMEDIATE PROVIDE THE NECESSARY REPAIRS AND ADJUSTMENTS IN REGARDS TO COOLER AND WALK-IN COOLER) Correct By: 03-Aug-2018
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed floors, walls, and/or ceilings that were not constructed of approved materials.(OBSERVED CARPET MATS IN THE KITCHEN PREP. AREA OF THE OPERATION)
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture. Correct By: 03-Aug-2018
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair.( OBSERVED DAMAGE CEILING AND MISSING CEILING TILES IN THE OPERATION)
The physical facilities shall be maintained in good repair. Correct By: 03-Aug-2018
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.( OBSERVED THE ACCUMULATION OF DUST AND GREASE ON WALLS AND CEILINGS IN THE OPERATION)
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Correct By: 03-Aug-2018
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-July-2018
| Comments |
|---|
| THE GENERAL PEST CONTROL |