3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVATION: Inspector was held up and not allowed access to kitchen upon arrival, facility had critical violations upon entrance.
Correct By: 17-Jul-2023
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. OBSERVED: Dawn powerwash next to thickner on table with microwave. To prevent a chemical poisoning, All chemicals shall be stored separate & away from food products. Remove soap. CORRECTED: Employee removed the soap.
Correct By: 17-Jul-2023
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED: A measuring cup with an unidentifiable product sitting next to Dawn Powerwash. Employee said it was a food thickener. All items not in the original container shall be labeled to prevent a poisoning. Label all containers witha common name.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. OBSERVED: Eating utensils stored so eating surfaces could become contaminated. Store so food eating surfaces are not prone to contamination. TURN, spoons, knives, forks upside down.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. OBSERVED: Counter in dining area with the countertop damaged. Replace edge that shows raw wood. All surfaces shall be smooth
easily cleanable.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency. Observed, spilled drink on counter in dining area, dirt build up on equipment surfaces. All surfaces shall be kept clean to avoid contamination which coud cause a foodborne illness.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Facility appears dirty, Clean as needed to prevent food borne illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-July-2023
| Comments |
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| Facility held me up at the door . |
| II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. X - P - Chemical: No unapproved food or color additives are used. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. Food Process Reviewed: highly susceptible population/ cooling VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |