3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical PIC did not ensure employees are properly maintaining temperatures of TCS foods during cold storage and cooling procedures. Education was provided to the staff to improve food safety.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Multiple TCS foods (pork, steak, chorizo, beans, potatoes, etc.) were holding above 50 degrees F in the cold holding unit nearest the cash register at time of inspection. The PIC voluntarily discarded the food at time of inspection and contacted a contractor to repair the cold holding unit. The PIC stated that only beer would be stored in the cold holding unit until proper temperature control could be confirmed.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection (ODH level 2 certification).
3717-1-07.1(K) / Rodent bait stations.
Improper use of a rodent bait station used in the basement with loose pellets of poison.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Chicken was cooling in the preparation cold holding unit in a deep pan with a lid.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. There was no working metal stem thermometer in the kitchen.
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices. A fly "zapper" is being used next to clean beverage containers.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The basement door near the walk in cold holding unit has a large gap at the bottom that may lead to a pest problem.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Containers of chorizo, chips, and onions were placed on the floor at time of inspection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee not wearing a hair and beard restraint during food preparation.
3717-1-03.2(N)(4) / Gloves - latex gloves
Latex gloves being used in the FSO during food preparation.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not properly adjusted. The cold holding unit nearest the cash register is not working properly to keep foods cold.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Multiple pieces of non-commercial equipment used in the kitchen (rice cooker, blender, etc.).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (shelving, fryer, soda machine, and cold holding units).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors of the facility not maintained clean (basement, walk in cold holding unit, and the hard to reach areas of the kitchen).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Multiple surface areas of the kitchen are in disrepair (wall near the 3-compartment sink, floor near the cooking equipment, coved base near the 3-compartment sink, and wall across from the cash register).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas at the preparation table nearest the cash register.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-November-2019
| Comments |
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| A re-inspection will take place on 11/27/19 to confirm that violations have been corrected. Ensure that all employees are properly trained regarding cooling, re-heating, and thawing procedures. 1. Re-heating: Foods shall reach 165 degrees F within two hours. Recommend using the stove-top. Use a metal stem thermometer to guarantee internal temps. 2. Cooling: Foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours; and from 70 degrees F to 41 degrees F within four hours. This can be accomplished by using shallow pans (uncovered) in the walk-in cooler. Ice can also be used to accelerate the cooling process. 3. Thawing: Frozen foods that are thawed in the preparation sink shall be done with cool water and be submerged with running water. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |