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. The kitchen staff was not following proper food safety procedures (date marking, raw egg storage, consumer advisory, and crema production). Education was provided to improve food safety.
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 over ready to eat foods in the preparation cold holding unit. The PIC was able to re-arrange the items at time of inspection.
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. House made "crema" was being stored at room temperature. Education was provided to the PIC requiring a variance if this process is going to be used to produce crema at room temperature.
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 (brisket, lettuce, spinach, potato salad, mashed potatoes, chicken, etc.). Education was provided to the PIC to improve food safety.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu does not provide proper consumer advisory for the salmon. PIC stated that the menus would be printed with a correction soon.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Beverage containers were stacked together wet without proper air drying.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Multiple items were stored on the floor (clean linens, cups, and cutting board).
3717-1-05.4(B) / Outdoor storage surface.
Repeat Outdoor refuse storage surface not properly constructed and sloped to drain.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. The mop sink is in disrepair and multiple ceiling tiles are damaged in the kitchen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-January-2020
| Comments |
|---|
| A re-inspection will take place on 1/30/20 to confirm that violations have been corrected. The PIC stated that the bar is scheduled to undergo a major renovation in the near future. Consult with the Health Department prior to construction to determine if a formal facility review will be required. Discontinue the practice of making crema at room temperature (unless a variance can be obtained). The smoker should not be used unattended. The Ohio Food Code states in section 3.4K: (6) A HACCP plan is not required for a specific food when a food service operation uses a reduced oxygen packaging method to package that specific time/temperature controlled for safety food that is always: (a) Labeled with the production time and date: (b) Held at forty-one degrees Fahrenheit or less during refrigerated storage; and (c) Removed from its package in the food service operation within forty-eight hours after packaging. * 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. 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: Hand washing facilities are properly supplied. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. X - P - Chemical: Toxic materials are properly identified and stored. |