3717-1-02.4(C)(2) / PIC: duties - ensure unnecessary persons are not allowed in food prep or storage areas.
Critical Unnecessary persons in the operation. Observed multiple persons walking through the kitchen. Education was provided regarding restricting access. A food defense handout was provided.
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 not informed in a verifiable manner of their responsibility to report information about their health. PIC stated new employees have not sign reporting agreement and will have them review and sign the policy.
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. Observed uncovered sheet pans of cheese sticks and chicken patties in the reach-in refrigeration unit at the front near the cook area. Discussed covering food and protecting the product until used with the PIC.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed inside of the 2-compartment sink to be dirty. PIC stated this is used for food prep. Sink shall be cleaned and sanitize before and after use. Drain is not properly plumbed to be a food prep sink.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces are unclean. Observed encrusted grease deposits and other debris on the sheet pans being used to cook foods in the oven (using liner underneath food). Pans shall be clean to sight and touch.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed can opener at the end of the wooden prep table near the hand sink to be dirty and excessive metal shavings were observed.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Observed written procedure not identifying that foods are time marked and also discarded after time marking. Discussed procedure with PIC. Guidance document will be provided with this report.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Observed a container of chemical stored on the top of the wall between/above the handwashing sink and two-compartment sink. Maintenance employee removed chemical from the area.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed the surface of the center prep table with tape, paper, and yellow substance stuck to it.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Two-compartment sink with direct connection is being used to wash fruits and vegetables.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Handwashing sink are not conveniently located as specified in rule. Handwashing sink not conveniently located near the serving line/cooking equipment or handwashing sink not in employee restroom near the dry storage room.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed 2 individual bags of gold fish stored in a drawer in the dry storage room that was not clean. PIC discarded the product.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed concentration of 25 ppm for the sanitizer bucket near the produce prep table.
3717-1-04.7(A) / Clean linens.
Linens were not kept clean. Observed crate filled with linens exposed to splash which are stored on the drainboard next to the 2-compartment sink.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Improper storage of single-service and single-use articles. Observed single-use beverage containers stored exposed in the dry storage area. Exposed cups were discard.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed damaged black plastic bowls under prep tables in the prep/cook area. Observed damaged shelving in the 3-door white refrigeration unit. Observed peeling paint along the doorways and damaged interior of the 3-door white refrigeration unit.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged latches for the 3-door white refrigeration unit near the receiving door.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Can opener blade dull or creating metal fragments at wood table near the hand sink.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area, warewashing area, etc.)
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
1. observed gaskets for the back milk refrigeration unit to be dirty.
2. observed gaskets for the front milk refrigeration unit to be dirty.
3. observed black cambro cart in dry storage to be dirty.
4. observed drawers throughout the facility to be dirty.
5. observed equipment under prep tables and serving line to be dirty.
6. observed gas line under the hood with a build-up of grease and debris.
7. observed dust and debris accumulating on removable filters for the hood system.
8. observed handle and door of the 2-door reach-in refrigeration unit near the cook area to be dirty.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Plumbing fixtures unclean. Observed fixture for the hand washing sink and the sprayer near the 2 compartment sink not maintained clean.
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
3717-1-05.4(K) / Storing refuse, recyclables, and returnables.
Observed cardboard boxes being stored on the floor in the dry storage room.
3717-1-06.1(E) / Floor covering - mats and duckboards.
Mats and duckboards that were not removable and easily cleanable. Observed large carpet remnant near the employee restroom, dry storage, and 3-door white reach-in refrigeration unit that is not easily cleanable.
3717-1-06.4(F) / Drying mops.
Mop dried improperly in the custodial closet used for the food service.
3717-1-06.1(A) / Floors, walls, and ceilings.
Ceilings not smooth and easily cleanable above serving and prep areas.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. Observed unnecessary items throughout the facility. Discussed items, PIC stated alot of equipment and facility items are not used and has no control on what can be removed from the facility.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Light intensity less than twenty foot candles at the 3-door white reach-in refirgeration unit near the back receiving door. Observed missing light bulbs for fixtures within the equipment, ensure bulbs are shatter proof.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Consultation
Inspection Date: 03-March-2020
| Comments |
|---|
| This consultation was in regards to a survey of the food program with the Ohio Department of Health. The findings observed will be checked during the follow-up inspection. |
| 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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. |