3717-1-02.4(B)(2)(k) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical Corrected During Inspection PIC unable to demonstrate knowledge of cleaning and sanitizing (warewashing procedures, deli slicer, frequency, etc.). Discussed proper cleaning and sanitizing procedures with PIC.
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 Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Observed a box that is used to drain greese into stored on the hand sink. PIC removed the box that was blocking the handsink.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed an accumulation of food residue and debris on the deli slicer. PIC stated the deli slicer will not used until cleaned and sanitizer. Unable to demonstrate how to properly clean and sanitize the equipment.
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 not properly discarded when required. Observed products throughout the kitchen without date marks. PIC voluntarily discarded products that were not date marked (mac-n-cheese, deli meats, opened bags of pre-cooked meats, etc). Ensure products that are labeled as "refrigerate after opening" are hold cold under 41 degrees F unless documentation is provided that it's for food quality and not food safety.
3717-1-06.4(K) / Controlling pests.
Critical Observed flying insects in the corner of the kitchen near the grease trap.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed gaskets, doors, door handles with an accumulation of food residue and debris.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water ponding on top of the grease trap near the hand sink.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
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
RFE does not comply with Level One Certification requirements.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-July-2023
| Comments |
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| 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 products are repackages and stored in the freezer they are to be stored properly based on cooking temperatures. 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 noncommercial 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. The violations documented are to be corrected and will be checked during the follow-up inspection. |