3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Piercing surface of can opener was in need of cleaning. Can opener was cleaned during inspection.
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Black residue was observed inside of ice machine. Make sure that all food-contact surfaces are cleaned at a sufficient frequency to prevent the accumulation of soils.
3717-1-04.7(C) / Storage of soiled linens - methods.
Soiled wiping cloths were not being appropriately stored. All soiled linens must be kept in clean, nonabsorbent receptacles or clean, washable laundry bags..
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Bowls were not covered or inverted. Make sure that all bowls and dishes are stored covered or inverted to prevent possible contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-June-2021
| Comments |
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| Discussed violations with Person In Charge. Make sure that no equipment blocks the path to the hand-washing station. 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. 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. 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 – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. *FOOD CONTACT SURFACE OF CAN OPENER WAS NOT CLEAN-CORRECTED DURING INSPECTION; BLACK RESIDUE FOUND IN ICE MACHINE* 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. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |