3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. Eggs were stored over ready-to-eat foods (limes).
To prevent cross contamination of food with pathogens that could cause a foodborne illness, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
STORE EGGS ON SHELVES LOWER THAN READY TO EAT FOODS. Correct By: 11-Feb-2015
3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical CorrectedDuringInsp Observed improper method for cooling TCS foods. The chicken and refried beans were cooling in pans with a depth greater than 2 inches prior to being placed in the walk-in cooler.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
USE SHALLOW PANS AND KEEP CHICKEN AND REFRIED BEANS NO MORE THAN 2 INCHES DEEP IN THE PANS. REFRIGERATE AFTER 30 MINUTES OF COOLING AT ROOM TEMPERATURE. Correct By: 11-Feb-2015
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
Critical A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
OBTAIN A THIN PROBE THERMOMETER. Correct By: 14-Feb-2015
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. The inside of the ice machine is moldy.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
CLEAN AND SANITIZE THE ICE MACHINE WEEKLY AND EMPTY THE MACHINE MONTHLY FOR CLEANING AND SANITIZING. Correct By: 14-Feb-2015
3701–21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course. Reportedly, the owner has a certificate in food safety, but the certificate was not available.
COMPLETE THE ON-LINE OR IN PERSON COURSE AND KEEP A COPY OF THE CERTIFICATE AVAILABLE AT THE FACILITY FOR REVIEW. Correct By: 21-Feb-2015
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. The Pepsi counter top cooler is not approved to store opened containers of TCS food.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
DO NOT USE THE COUNTER TOP COOLER FOR OPENED MILK OR WHIPPED CREAM. Correct By: 11-Feb-2015
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The beer cooler has exposed insulation on the door frame.
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.
COVER THE INSULATION ON THE BEER COOLER WITH A PIECE OF METAL AND CAULK THE GAP IF NECESSARY. Correct By: 21-Feb-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 11-February-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.6(C)/Hot water and chemical sanitizing - methods. Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The automatic dishmachine was operating without sanitizer. To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. REPLACE THE EMPTY CHLORINE SANITIZER WITH NEW. CORRECTED AND NOW READING AT 100PPM CL2. Correct By: 15-Dec-2014 |
| 3717-1-07(B)/Working containers - common name. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. The spray bottle with dish detergent soap was improperly labeled Sweet & Sour. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. LABEL THE BOTTLE CORRECTLY AND REMOVE THE SWEET & SOUR LABEL. Correct By: 15-Dec-2014 |
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| Correct all violations by February 21, 2015 to avoid enforcement action. |