3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods (hot dogs) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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. Employee discarded the hot dogs at the time of inspection.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Observed a water treatment device ( water filter on ice maker machine) was not inspected or serviced as required or PIC was not provided with documentation of the last service.
To prevent health hazards, a device such as a water treatment device or backflow preventer shall be inspected and serviced in accordance with manufacturer's instructions and as necessary to prevent device failure, and records demonstrating inspection and service shall be maintained by the person in charge. Correct By: 07-Oct-2016
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-September-2016
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| Make sure all food employees understand why TCS foods are to be date marked and why the foods are to be used or discarded 7 days after opening or preparation. Equipment food-contact surfaces and utensils shall be washed, rinsed, sanitized and properly air dried. All working utensils used with TCS (time and temperature controlled for food safety) foods at required to be washed, rinsed, and sanitized at least every 4 hours (spatulas for hot dogs, etc.) or replace with clean utensils. All other utensils shall be ware washed every 24 hours (ice scoops, popcorn scoops, etc.). Observed sanitizer and a proper testing kit has been provided. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Please refer to handouts provided with the inspection email. The person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Please refer to the handout provided with the inspection email. By March 1, 2017, there shall be at least one person associated with the operation that has been certified in Food Protection be the Ohio Department of Health. Contact the Kent Health Department for more information. Employees hands shall be washed upon arrival to work and before donning (handling) clean gloves before service. Facility was very clean at the time of inspection. Recommend labeling the shelves that employees are permitted to stored person belongs/foods. A container labeled (For Employee use only) may help. |