City of Shelby Health Department

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

Critical
Non-critical

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 sanitizer in dishwasher. To prevent a foodborne illness 50 ppm of sanitizer shall be available to properly sanitize dishes, etc. Hand sanitize in 3 compartment sink until repaired.
Correct By: 25-Sep-2020
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. OBSERVED: Delfield one door reach in cooler close to hand sink at 52 degrees. To prevent the growth of pathogens to TCS foods which could cause a foodborne illness. All cold holding units shall be maintained at 41 degrees or below. Move all tcs foods to a refrigeration unit below 41 degrees.
Correct By: 25-Sep-2020

3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. OBSERVED: No thermometer in delfield refrigerator. All cold holding units shall have an internal thermometer located at the warmest spot in the unit to monitor temperatures.

3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.OBSERVED: No hair restraints on employees working with food. All employees working with food are required to wear hair restraints to effectively keep hair from contacting food/ food surfaces which could cause a foodborne illness. Require food employee to wear hair restraint's.

3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. OBSERVED: Wiping cloths not stored in a sanitizing solution between uses. To prevent the spread of pathogens which could cause a foodborne illness. Wiping cloths are required to be stored in a sanitizing solution between uses. Store in a sanitizing solution.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 22-September-2020

Comments
provided a new choking poster Reviewed with Jennifer Stidam
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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: Reheating 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: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. 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. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. 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

provided a new choking poster
Reviewed with Jennifer Stidam

IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
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.
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: Reheating
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: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
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.
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: Food employees were not contacting exposed ready-to-eat foods with bare hands.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
I - P - Employee Health: The operation had an employee health policy on file.
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.