3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. The dish machine was not working properly and the PIC was not monitoring the dish machine. Education was provided to improve food safety procedures.
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. The signed employee sick policy was not available. The PIC was able to give the proper verbal response regarding a sick policy, but signed documentation will not be available until the re-inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored in the reach in cold holding unit over RTE foods. The PIC was able to re-arrange the items for proper storage.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect concentration for the dish machine. The PIC immediately called Alco to service the dish machine once the issue was identified. The 3-compartment sink will be used for ware washing until the dish machine can be repaired.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (turkey and lettuce). Education was provided to improve date marking procedures.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection (ODH).
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the restroom handwashing sink.
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 in the kitchen (griddles, toaster, blender, crock pots, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-December-2019
| Comments |
|---|
| A re-inspection will take place 12/12/19 to confirm that violations have been corrected. * 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 person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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 hot foods being held at 135°F or above; cold foods being held at 41°F or below. |