3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. An acceptable sick policy was given to management and stated they would implement it immediately.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Observed jacket and items blocking the hand washing sink. PIC removed the items to provide access to sink.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed gyro meat measured at 115 degrees F in the warming unit. PIC corrected the violations and the equipment was turned up and product was able to be held above 135 degrees F.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03 / Food - safe, unadulterated, and honestly presented
Food was unsafe, adulterated, or not honestly presented. Observed unmarked jar of pickles. PIC stated they were displayed t the front counter and the sunlight made them go bad. PIC stated they are not for sale and also voluntarily discarded them. Stated the products was from there approved food supplier and label was torn off.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Observed frozen products thawing in the three-compartment sink. Discussed proper thawing methods with PIC. PIC also contacted supplier regarding the safety of the product due to the amount of ice crystals and appearence of temperature abuse.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items and /or litteron the premises. Observed equipment under tarps on the side of the building, litter behind the building, and damaged products and equipment by the back door.
901:3-4-16(C) / Level one Certification in Food Protection
Repeat RFE does not comply with Level One Certification requirements.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-February-2023
| Comments |
|---|
| Ensure the chicken breading is being sifted every 4 hours and it is being covered when stored. A date mark shall be provided if going to be kept for more than 24 hours. If TCS foods are being held for more than 24 hours they are required to be date marked. Discontinue using single use containers or damaged containers. PIC stated they will use a stainless steel container to season fries, etc. Remove the non-commercial microwave. If a microwave is needed, provide a commercial grade equipment (NSF or equivalent). Provide at least one supervisor with a ODH Managers certification in food protection. Person does not need to be present at inspection but does need to have supervisory duties. Provide at least one person per shift with Person In Charge certification. Post a ODH choking poster. The violations documented on this report will be checked at the next standard inspection. |