3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Observed the procedure was not being followed for the Cheese bagels and Hash browns Manager stated this was an oversight an the food was served before the 4 hours were exceed. Make sure the procedures are followed each time and items are properly labeled.
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Observed the bagel slicer blade and interior surfaces with accumulation of food residues and debris. This equipment shall be washed, rinsed and sanitized every 24 hours.
3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Food employees wearing jewelry on arms or hands during food preparation. Only a plain band ring is allowed.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Corrected During Inspection Single-service and single-use articles not protected from contamination. Observed beverage containers were removed from the original packaging.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection [52] Improper storage of single-service and single-use articles. Observed single service items containers we left open, exposed and not inverted in dry storage areas.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the condensation drainage line from the walk-in cooler condenser to be leaking. No foods were contaminated. Floor was wet and slippery. To prevent contamination and slip hazard, repair the leak.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged coved base molding at the floor and wall junctures around the hand washing sinks. Observed missing coved base around the walk-in units and floors junctures. Provide proper coved base finish to allow for easier cleaning.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed multiple locations where wall mounted equipment has been removed and holes in the FRP have been left behind. Repair holes in the FRP throughout the FSO (including the mop room).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed the Walk-in freezer condense to be leaking condense onto food boxes. Repair/adjust condenser to prevent contamination to the food containers.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed the Food Prep sink not be sealed to the wall. Seal food prep sink to the wall.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas.Observed a light bulb to be out in the walk-in cooler. Replace the bulbs with Max allowed to ensure proper lighting is provided.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-September-2021
| Comments |
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| This inspection will be considered the 30 day inspection. Overall, the FSO clean and staff were knowledgeable. Notes: 1) Personal belongs shall be properly stored in a designated location away from the preparation areas. Recommend providing a locker room and coat hook system. 2) Each shift is required to have at least one person with PIC certifications. At least one supervisor with ODH managers certification in Food Protection shall be assigned to this location (not required to be present at inspection). 3) If food handlers are delivering the foods to the hands of customers, gloves shall be considered contaminated. Gloves shall be change and hands are to washed before new gloves are donned. One person shall be handling the delivery of the foods to waiting customers. All items on this report will be rechecked at the next standard inspection. |
| A Critical Control Point Inspection was completed during this inspection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. X - P - Chemical: Toxic materials are properly identified and stored. V - P - Food from Approved Source: The operation maintained written documentation of parasite destruction for applicable fish products. |