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 Repeat Did not observe signed sick policies in the facility during the time of inspection. Employees are not informed 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 Corrected During Inspection Observed two containers of coleslaw to be held past their disposition date of 8/28/22 during the time of inspection. Ready-to-eat, TCS food not properly discarded when required. PIC disposed of coleslaw during the time of inspection.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection Observed cleaning agents being stored above flour and seasoning during the time of inspection. Improper storage of poisonous or toxic materials. PIC placed cleaning agents in the proper area during the time of inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Did not observe an ODH manager certificate in the facility during the time of inspection. Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Did not observe towels or a drying device at middle hand sink during the time of inspection. No towels or drying device at the handwashing sink(s). PIC replaced paper towels during the time of inspection.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Observed several hot and cold holding units to not have internal thermometers during the time of inspection. Food thermometer not readily accessible.
3717-1-06.1(M) / Outer openings - protected.
Observed damaged door sweep on exit door near the office during the time of inspection. Outer opening not protected.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed mop sink to be damaged during the time of inspection. Equipment components are not intact, tight or properly adjusted.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed walk-on cooler containing the chicken to have a torn gasket during the time of inspection. Equipment components are not intact, tight or properly adjusted.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed ice build-up in walk-in freezer during the time of inspection. Equipment components are not intact, tight or properly adjusted.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed sanitizer test kit to be expired during the time of inspection. No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed floors throughout the back portion of the facility to be dirty during the time of inspection. Non-food contact surfaces of equipment are unclean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed debris build-up in both microwaves during the time of inspection. Non-food contact surfaces of equipment are unclean.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed caulk to back hand sink to be damaged during the time of inspection. Floor and wall junctures not properly coved or closed and/or floor drains not provided.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-August-2022
| Comments |
|---|
| 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 - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded 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. |