3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (tomatoes, salsa, guac, lettuce, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Observed facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection at time of inspection (ODH certification).
To prevent health hazards, obtain a level two certification in food protection from ODH. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat Observed no test kit available for measuring the concentration of the sanitizer at time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (coolers, chip warmer, etc.)
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the front handwashing sink at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-April-2017
| Comments |
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| Ensure proper re-heating and cooling procedures are followed. Foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours; and to 41 degrees F within 4 hours. Re-heating shall be done to 165 degrees F within 2 hours. Recommend using the stove top to re-heat as quickly as possible. Ensure mops are properly dried after usage. Ensure proper sponge use when cleaning surfaces. Ensure proper ware washing procedures (wash, rinse, sanitize, air dry) including the use of test strips. The FSO is required to obtain a processor license from the State Department of Agriculture if food is prepared at the the FSO then transported off site for service at a different location (temporary events, etc.). |