3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed a large number of critical violations (date marking, cleaning, flies, sick policy, etc.). Education was provided to improve food safety.
3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, cooling and proper reheating procedures. Education was provided to improve food safety knowledge.
3717-1-02.4(C)(4) / PIC: duties - ensure food employees are effectively washing their hands
Critical Person in charge did not ensure employees were effectively cleaning their hands as required. The hand washing sinks are not properly stocked and the food preparation employee was not conducting proper hand washing. Education was provided to improve food safety knowledge and hand washing 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. Multiple employees did not have a signed sick policy available. Education was provided to the staff about a proper sick policy.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical A food preparation employee did not wash hands when required. An employee did not wash hands after handling raw meat and before beginning other tasks. An employee did not wash hands before donning gloves. Education was provided to the PIC to improve food safety and hand washing procedures.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean (can opener blade, ice machine, and ice scoop bins). Education was provided to the PIC to improve food safety.
3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. Multiple foods were not being re-heated properly. The PIC was using the steam table to reheat foods versus the grill. After two hours of reheating the foods did not reach 165 degrees F (beans 101 degrees F, rice 90, onions 97, peppers 112, mushrooms 96). The PIC voluntarily discarded the foods once it was confirmed that the required 165 degrees F threshold would not be reached within the two hour limit.
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 (salsa, guac, lettuce, spinach, barbacoa). Education was provided to the PIC to improve food safety and date marking procedures.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Salsa with a preparation date of 10/13 was stored in the walk in cold holding unit. Education was provided to the PIC to improve date marking and food safety procedures.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live flying insects in the kitchen. Proper pest control was discussed with the PIC to help reduce the population of flying insects.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have an employee with an ODH level two certification in food protection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal cleanup events.
3717-1-06.2(E) / Handwashing signage.
Handwashing sign not posted in the women's restroom.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at the rear handwashing sink.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the front handwashing sink.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (oils, spices, sauces, etc.).
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee hair not effectively restrained. One employee did not have hair restrained and another employee did not have proper beard restraint.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (wrist watch).
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper maintenance of wiping cloths stored outside of the sanitizer bucket in the preparation area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The lid to the preparation cold holding unit is in disrepair across from the grill.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cold holding equipment, sinks, cooking equipment, freezer, chip warmer, warming cabinet, ice machine, soda machine, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors throughout the kitchen are not clean in the hard to reach areas and under equipment.
3701-21-25(I) / Level one certification in food protection
Repeat FSO did not have a person in charge per shift with level one certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-October-2019
| Comments |
|---|
| A re-inspection will take place 10/28/19 to confirm that violations have been corrected. Re-train staff regarding proper re-heat procedures. All foods that are being re-heated shall reach at least 165 degrees F within 2 hours (as quickly as possible). Recommend using the stove top. Food shall not be provided to dogs in outdoor dining areas of food service operations and retail food establishments, but water may be provided to dogs in single-use disposable containers. * 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(s) were eating, drinking or using tobacco in designated area. 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |