3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
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 informed but not in a verifiable manner of their responsibility to report information about their health.
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. Observed multiple TCS foods with date marks passed the 7 discard date. Train all staff on what foods are TCS and ensure items are properly discarded when required.
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. Observed multiple cut deli meat and cheeses (and other TCS foods) without proper date marks. Train staff on the meats and cheeses that will require a 7 day date marking and discard.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee not wearing a hair restraint when required. All persons permitted in the kitchen shall be required to wear proper hair restraint. This includes vendors and service contractors, etc. Employees with breads shall wear beard snoods. Ponytails and breads shall be properly covered.
3717-1-05.4(O) / Using drain plugs.
No drain plugs in recyclable waste receptacle. Provide proper drain plug.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day/CCP
Inspection Date: 20-October-2021
| Comments |
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| A CCP inspection was completed after the 30 day/standard inspection. Observed the FSO to be very clean and organized. Many verbal guidance comments were provided during the inspection. Notes: 1) See if there is a solution to the cleanability issue with the 6 foot distressed wood tables. 2) Determine if dogs will be allowed on the patio. If so, follow all requirements of 3717-1-08.5. 3) Post a ODH choking poster. 4) Verification of training and manager training (ODH and PIC) will be checked at the 30 day inspection. 5) Mussel shellstock tags shall be maintained for 90 days. Food shall not be removed from original containers and tag shall remain with the container until the last mussel is sold. 6) Label the containers of potable water used in food preparation. Nothing shall be unlabeled in the food preparation areas (chemical containers or food containers). 7) Scoops shall not be stored in the bulk flour containers. 8) Ensure the spring greens and cut leafy greens are prewashed before assuming. If not, ensure all produce is properly washed before preparation. Cut leafy greens that are delivery in unlabeled and/or bags that are perforated, shall be considered unwashed. A follow-up inspection will be completed on 10/28 to review all violations listed on this report. All critical violations shall be corrected ASAP. |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: The operation maintained shell stock identification tags for at least 90 days. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. 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: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. 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. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |