3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Observed hash browns to be holding at 76 degrees F and dairly products at the customer self service counter to be holding at 51 degrees F. Both are TCS foods and require to be held at the proper temperatures (41 degrees and below or 135 degrees F and above). Foods were discarded at the time of inspection. Manager would like use Time instead of temperature for food safety. Education was provided on how this can be accomplished. (increase to a risk level IV and develop a procedure).
Correct By: 02-Mar-2023
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. Hash browns and dairy products were not holding at acceptable temperatures. Staff stated the foods discarded after a few hours. No procedure is available for review and the FSO is not licensed as a risk level IV.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
No thin probe thermometer available. Thermometer was not able to be located at the time of inspection. Ensure food employees are proper monitoring food temperatures.
3717-1-02.2(G) / Jewelry - prohibition.
Repeat Food employees wearing jewelry on arms or hands during food preparation.
3717-1-02.2(F)(2) / Fingernails - artificial
Employee with polished/painted nails was handling food and beverages without gloves.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Repeat Single-service and single-use articles not protected from contamination. Observed beverage containers were removed from protective packaging and storage in a location that exposes the mouth contact area to contamination.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed floors in basement in the dry storage room were not smooth and paint is chipping. This was present during the pre-licensing inspection process
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed walls behind the chest freezers in basement storage area were not made to be smooth and easily cleanable.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed floors under the front service ice bin were not smooth and easily cleanable. This was present during the pre-licensing inspection process.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-February-2023
| Comments |
|---|
| Notes: 1) Due to the location of the Upstairs restroom, a procedure shall be available for review regarding how a plumbing issue will impact the operation. FSO must shutdown if there was an issue where the food preparation areas are contaminated. Procedure shall be available fore review and managers shall be aware and trained. 2) Bacon is currently cooked at another FSO (Laziza at 195 E. Erie St., Kent, OH) documentation regarding the ODA processing registration is required. Contact this processor and have documentation available fore review. Or purchase precooked bacon and cook in turbo chef. 3) Managers are required to ensure staff is taking food temperatures often. Train staff on how to take food temperatures. 4) A TILT or Time instead of temperature for food safety procedure needs to be develop for Dairy products at Customer Self-Service and potato hash browns. 5) Whip cream containers shall have lid/caps on the dispensing tops to protect the food contact surfaces from contamination. 6) Loose pony tails shall be maintained (hairnets or tucked into hats). 7) Cream and milk holding at the customer self service seems to working within the requirements of the food code. 8) Ensure wet wiping cloth solution is replaced as often as needed to maintain proper concentration per manufactures label. 9) Residential shelving is not acceptable with in the warewashing and food preparation areas. 10) Perforated bags of cut leaf greens (if considered RTE) must be protected from contamination once removed from box. Recommend moving the bags or putting the leafy greens into a food grade container. 11) If boxes of cut leafy greens are not labeled "washed" or "Ready to Eat", produce shall be washed properly before sold to customer. Recommend requesting documentation from supplier regarding RTE status of all produce considered received RTE. All Violations will be rechecked at the follow-up inspection on March 2. Please review this report and handouts provided with inspection email. Overall, FSO was organized in maintained clean. Manager was able to demonstrate knowledge and was able to answer many questions correctly. Manager was actively responding to issues observed at the time of inspection. |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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 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. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. 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. |