3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Repeat Person in charge did not ensure their employees are properly trained in food safety. Observed multiple violations at time of inspection which indicates that the staff does not have proper training in food safety (temperatures, reheating, hand washing, date marking, chemicals, cleaning, and facility maintenance). Education was provided to improve food safety.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Food employee did not wash hands when required. The owner arrived to work and failed to wash hands before donning gloves and beginning food preparation tasks at time of inspection. Education was provided to improve hand washing procedures.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The front hand washing sink was used to fill a container with water at time of inspection. Education was provided to improve hand sink usage.
3717-1-03.3(H) / Reheating for hot holding.
Critical Repeat Improper reheating of food for hot holding. Rice and chicken were not properly re-heated to 165 degrees F within two hours. Education was provided to the PIC about proper reheat procedures.
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. The cold holding unit across from the grill was not working properly to hold foods at proper temperature. Cheese, lettuce, spinach, sour cream, and salsa were holding over 50 degrees F at time of inspection. The PIC called maintenance to repair the equipment. PIC voluntarily discarded the food once the violation was identified.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Salsa prepared 11/8 and salsa prepared 11/20 stored in cold holding unit. The PIC voluntarily discarded the items once the violation was identified.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled (chemical spray bottle). Education was provided about proper chemical labels.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance. An unapproved household pesticide (Raid) used in the FSO. Education was provided about proper pest control.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employees not wearing proper hair restraint.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. New shelving unit near mop sink is not constructed of approved materials.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Cold holding unit across from the grill was not working properly to hold foods are proper temperature.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, freezer, ice machine, cooking equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Caulk near 3-compartment sink in disrepair. Light shield in walk in cold holding unit damaged. Multiple light bulbs not working in kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors are not clean in kitchen in hard to reach areas. HVAC vents are not clean in the kitchen.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Repeat Light intensity less than twenty foot candles at hand washing sink near ice machine.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-November-2021
| Comments |
|---|
| A re-inspection will take place 12/3/21 to confirm that violations have been corrected. The PIC stated that the Fresco food truck was very busy this summer, despite the fact that the mobile license was never issued. Additional enforcement action may take place if improvements are not made with regards to compliance with the Ohio Food Code. Provide training to staff regarding proper food safety (temperatures, reheating, date marking, hand washing, chemicals, cleaning, and facility maintenance). * 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |