City of Shelby Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-03.4(D) / Cooling - temperature and time control.
Critical CorrectedDuringInsp Improper cooling of TCS food.OBSERVED: Sausage gravy on counter at room temperature, To prevent a foodborne illness TCS foods shall be properly cooled. Discard Sausage gravy. Corrected: employee discarded the sausage gravy.
Correct By: 03-Jun-2021
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. OBSERVED: NO AIR GAP IN 3 COMPARTMENT SINK & OTHER DRAIN ALONG SAME WALL. To prevent back siphonage which could cause a foodborne illness. ALL equipment & any drains going into a floor drain shall have an air gap 2x the diameter of the pipe. Provide appropriate air gap.
Correct By: 07-Jun-2021

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.OBSERVED: No manger with Ohio certification. Facility is required to have a manager with Ohio Certification to provide needed guidance when asked for food safety to prevent a foodborn illness. Provide a certificate within 30 days.
Correct By: 03-Jul-2021
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). OBSERVED: no hand drying provisions at the drive thru hand sink. So employees may properly wash & dry their hands to prevent a contamination which could cause a foodborne illness. Provide hand drying at sink.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning.OBSERVED: Handsink in food prep area loose from the wall. Reattach to the wall & seal for proper cleaning.
Correct By: 07-Jun-2021
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Plumbing fixtures unclean. OBSERVED: Toliets & sinks in men and womens restrooms need cleaned. All surfaces shall be kept clean.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED: Food debris, disposable gloves.over flowing trash cans in food prep area. To prevent a contamination from the facility, which could cause a foodborne illness. ALL AREAS SHALL BE MAINTAINED IN A CLEAN MANNER. Clean as needed.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 03-June-2021

Comments
Reviewed with Ashley Cummings
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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 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: 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Reviewed with Ashley Cummings

IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
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.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code.
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.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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 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:
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.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
X - P - Chemical: No unapproved food or color additives are used.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
X - P - Chemical: Toxic materials are properly identified and stored.