3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety- cooking, cooling and re-heating procedures.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-02.4(C)(2) / Person in charge: duties - ensure unnecessary persons are not allowed in food prep or storage areas.
Critical The person in charge did not ensure that persons unnecessary to the operation were not present in food prep or storage areas Observed an off duty employee in the kitchen.
To prevent contamination, the person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical TCS foods were not cooled using the proper time and temperature parameters.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41˚F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41˚F during shipment from the supplier, shall be cooled within 4 hours to 41˚F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed a towel being stored in a handwashing sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed a bottle of glass cleaner being stored on a food contact table.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed chicken strips and mozzarella sticks not properly covered in the reach in freezer, to prevent contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed several cracked or broken plastic food containers that need replaced.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed excess ice build-up in the walk-in freezer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a knife with a chipped end, needs replaced.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a tear in the walk-in cooler and hot dog cooler gaskets.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed accumulation of oil residue on the side of fryers, floor and hood system.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed dust on the wall above the slush machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed a handwashing sink that is leaking.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
3717-1-06.1(M) / Outer openings - protected.
Repeat Corrected During Inspection Observed a front door and back door being propped open, without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employees coats being hung on food contact shelves.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floor under the slush machine and under the bag in the box pop.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-December-2015
| Comments |
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| This firm is currently cooking, cooling and reheating bacon and chili with a class III license. A class IV license will be required March 2016. The PIC was unable to answer correctly cooling temperatures. I gave the PIC a log to track temperatures. |