No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 21-February-2015
| The following violation(s) have been corrected since the last inspection. |
|---|
| 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 |
| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation 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. 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 |
| 3717-1-04.1(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 |
| 3717-1-04.2(G)(2)/Food temperature measuring devices - measuring the temperature of thin foods. 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 |
| 3717-1-04.4(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 |
| 3717-1-04.5(B)/Equipment food-contact surfaces and utensils - cleaning frequency. 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 |
| Comments |
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| All violations have been corrected from the December 15 and February 11 inspection. -the wall damage by the ice machine is repaired -the inside of the ice machine is clean and the air gap is acceptable -PIC has food safety certificate posted -the eggs in the cooler are on the lowest shelf, not over ready to eat food -the chicken and refried bean are in shallow pans no more than 1-1.5 inches deep cooling -the counter top cooler is not used for tcs food (milk and whipped cream) -a thin probe thermometer is available -the insulation on the beer cooler is covered with a smooth piece of metal NO VIOLATIONS SEEN |