3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed employee use oven mitts and change gloves. Hands were not properly washed before donning clean gloves. Manager discussed the hand washing issue with the employee at the time of inspection.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Per conversations with staff, knives and other utensils used to prepare TCS foods (sandwiches) that are not stored in the product were not being warewashed until the end of the day.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food contact surfaces of equipment not sanitized at the required frequency. Per discussion with staff, smoothie blenders are warewashed (washed, rinsed and sanitized) at the end of service. All in-use utensils use with TCS foods are required to be warewashed every 4 hours.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Observed the potato and cheese breads were not properly time marked at the time of inspection. Time control was maintained on a log (not required). Product container is required to be marked with the time it was removed from hot holding and the time in when the produced must be used by/discarded.
3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Food employees wearing jewelry on arms or hands during food preparation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-February-2023
| Comments |
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| Ensure TCS products such as milk and creamers and other TCS food items are being date marked unless used within 24 hours. Shelving that is found to be in poor condition and can no longer be easily cleaned shall be repaired or replaced. Note: 1) The ROP fish will reviewed at the follow-up inspection. "(5) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: If the label states keep frozen, follow the rest of the section of code: (a) Prior to its thawing under refrigeration as specified in paragraph (C)(1) of this rule; or (b) Prior to, or immediately upon completion of its thawing, using procedures specified in paragraph (C)(2) of this rule." 2) Ensure all food contact surfaces are WRS (washed, rinsed and sanitized) every 4 hours to reduce the growth of microorganisms. Just using sanitizer is not meeting the requirements of the food code. 3) TILT procedure is posted by the Coffee preparation area. Provide a procedure for review of the TCS food items by the bakery display. 4) Ensure verification of employee illness training (in FSO) is readily available for all employees present. Person In Charge and ODH certifications shall be available for review. The violations documented shall be corrected and will be checked at the follow-up inspection on March 3. |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. 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. 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. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. |