Pickaway County Health Department

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

Critical
Non-critical

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Observed various items in two prep coolers that were not holding the required temperature of 41F or below. Including but not limited to: cooked chicken at 52F, cooked beef at 49F, Shredded Cheese at 45F, etc. Discussed methods of holding foods cold including using metal cambros rather than plastic cambros, not double panning foods, keeping lids shut, or not overfilling food containers. Facility shall keep cold TCS foods at 41 F or below to prevent bacterial growth.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed that the walk in freezer bottom seal was beginning to tear. Replace gaskets and seals to prevent warm air from entering and damaging coolers.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed that the walk in freezer was producing ice that was falling on boxes below the condenser. Maintain equipment in good repair to prevent it from creating this ice build up which may damage equipment or foods.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed that the ecolab sanitizer dispenser above the 3 compartment sink had a leak. Contact provider to have the equipment repaired/replace. All plumbing shall be maintained in good repair.

3717-1-06.4(A) / Repairing.
Observed tiles around the dish machine and some in the chemical/ice room had the grouting wearing down. Regrout tiles to prevent them from collecting food debris that is not easily cleanable.

3717-1-06.1(A) / Floors, walls, and ceilings.
Observed there was a large path where a pipe had been fixed inside the kitchen and tiles were missing. Per the PIC these tiles are scheduled to be replaced. Maintain floors, ceilings, and walls in good repair to prevent food debris from building up in these locations.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 16-January-2019

Comments
PIC- Chris Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. OBSERVED KITCHEN MANAGER USING DOUBLE GLOVE METHOD. DOUBLE GLOVE CAN LEAD TO BAD HABITS, GLOVES MUST BE REMOVED AND HANDS WASHED WHEN SWITCHING TASTES TO PREVENT CONTAMINATION. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. OBSERVED THAT THE HAND WASHING SINK IN THE BAR AREA WAS BEING USED AS A DUMP SINK. DISCUSSED USING THE SINK PROPERLY AND USING A DUMP BUCKET SO THAT HAND WASHING IS AVAILABLE AS NECESSARY. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – OBSERVED COLD HELD ITEMS ON THE PREP LINE HOLDING ABOVE 41F. ALL COLD HELD TECS FOODS MUST HOLD 41 F OR BELOW TO PREVENT ANY TEMPERATURE ABUSE. THIS INCLUDES THE PIZZA COOLER AND SMALL FRY/SALAD TABLE. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan.

Comments

PIC- Chris

Critical Control Points:
I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion.
II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. OBSERVED KITCHEN MANAGER USING DOUBLE GLOVE METHOD. DOUBLE GLOVE CAN LEAD TO BAD HABITS, GLOVES MUST BE REMOVED AND HANDS WASHED WHEN SWITCHING TASTES TO PREVENT CONTAMINATION.
III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. OBSERVED THAT THE HAND WASHING SINK IN THE BAR AREA WAS BEING USED AS A DUMP SINK. DISCUSSED USING THE SINK PROPERLY AND USING A DUMP BUCKET SO THAT HAND WASHING IS AVAILABLE AS NECESSARY.
IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC.
V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.
VI. Time and Temperature Controlled for Safety Food – OBSERVED COLD HELD ITEMS ON THE PREP LINE HOLDING ABOVE 41F. ALL COLD HELD TECS FOODS MUST HOLD 41 F OR BELOW TO PREVENT ANY TEMPERATURE ABUSE. THIS INCLUDES THE PIZZA COOLER AND SMALL FRY/SALAD TABLE.
VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized.
VIII. Consumer Advisory – provided for any raw or undercooked foods.
IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered.
X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used.
XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan.