3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
Correct By: 17-Aug-2023
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED: No chlorine sanitizer in dishwasher in food prep area. To prevent the growth of pathogens which could cause a foodborne illness. Machine shall dispense the proper amounts of ppm of sanitizing solution. Repair & hand sanitize until repaired.
Correct By: 17-Aug-2023
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. OBSERVED: Excessive amount of house flies in the food prep area. To prevent a contamiation which could cause a foodborne illness, Pests shall be kept to a minimum from the facilty. Trap as needed/ cover outer openings or put a air curtain(s) in to prevent the entrance.
Correct By: 17-Aug-2023
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED: Employees in food prep area with no hair retraints. to keep hair from contacting food/food surfaces which could cause a foodborne illness. Food prep employees shall wear effective hair covering. CORRECTED: Employees put on hair restraints.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
OBSERVED: Food storage & food prep containers/ plates not inverted or covered to prevent contamination from pests/ dirt & debris. To prevent a foodborne illness. Storage containers/plates out in the open shall be inverted to prevent contamination. CORRCTED: employees inverted the containers/ plates etc.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-August-2023
| Comments |
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| 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. 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. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. 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: VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |