3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. OBSERVED: food debris & ice in hand sinks. Handsinks shall be used for handwashing only. Clean & sanitize sinks & discontinue other uses. Corrected: Manager cleaned & removed items
Correct By: 08-Sep-2021
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. OBSERVED: Cheddar cheese from dispensing machine at 122 degrees. To prevent the growth of pathogens which could cause a foodborne illness. ALL TCS foods shall be hot held at 135 degrees or above. CORRECTED: Manager discarded & placed a fresh one in that temped at 150 degrees.
Correct By: 08-Sep-2021
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Insufficient air gap between the flood rim and the water supply inlet. OBSERVED: In adequate air gap below the 3 compartment sink. Air gap shall be 2 x the diameter of the pipe. Provide appropriate air gap under 3 compartment sink.
Correct By: 08-Sep-2021
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. OBSERVED: No manager with Certification or Ohio Level two certification. Facility shall have a manager with level two certification. To make sure employees are trained & have knowledge of their duties to prevent a foodborne illness.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events. Managers could not find procedure required or kit they use to clean up vomit/diarrheal events to prevent a foodborne illness. Provide a written procedure and supplies for clean up. Provided facility with an ODH written procedure.
Correct By: 15-Sep-2021
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED: Male with facial hair & no beard restraint. To keep hair from contacting food, food surfaces. Employees shall wear effective hair restraint.Provide a facial covering for male employee
Correct By: 15-Sep-2021
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency. OBSERVED: dried veg/lettuce on back slicer, food debris on surfaces throughout facility , racks in walk in cooler etc.. To prevent a contamination which could cause a foodborne illness. Clean shelving, trays, doors on equipment, dirt on ice machine in drive thru, floors in walk in cooler & freezer.
Correct By: 15-Sep-2021
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom. OBSERVED: No covered waste receptacle in women's restroom for sanitary feminine products to be disposed of. Provide a covered waste receptacle.
Correct By: 15-Sep-2021
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Repeat Plumbing fixtures unclean. OBSERVED: Sinks & toilets in restrooms that had hair in sinks, toilets unflushed. Clean as needed.
3717-1-06.4(F) / Drying mops.
Mops dried improperly.OBSERVED: Mop not hanging to dry in mop sink. Hand mops to dry to prevent pathogens from growing.which could cause a foodborne illness.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained.Observed: Grease dripping from baffles & down the back of hood system. To prevent a contamination from drip. Clean as needed.
Correct By: 15-Sep-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-September-2021
| Comments |
|---|
| Reviewed with Amy Latine & Jennifer Traxler |
| 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: time in lieu of temperature III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |