3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Repeat The person in charge did not ensure that employees are properly sanitizing equipment or utensils because no test strips were available.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Did not observe a date of expiration on the chicken, shredded cheese, cheese slices, and sausage. Person-in-charge date marked the products. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed a single use container being used to portion croutons.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed clean utensils stored in a single use container.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of non-commercial equipment, microwave, crookpots. Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat The firm uses quatanary strips and had chlorine strips. There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single use knifes and forks stored with the food contact surface up. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-December-2017