3717-1-02.4(A)(2) / PIC - Manager Certification
During the time of inspection, PIC explained that his ServSafe certification expired and he was in the process of becoming recertified.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Observed employee drink in walk-in cooler next to open bag of bacon. PIC removed.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Observed slicer starting to chip and can opener blade with debris.
3717-1-04.4(B) / Cutting surfaces.
Repeat Observed cutting bored heavily scored and stained.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food debris on floor of walk-in cooler.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-January-2020
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| Discussed inspection report with PIC Rich at the facility. 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 – Observed employee drink in walk-in cooler - PIC corrected. 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 in food protection but needs recertification. 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. 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. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – FOODS ARE NOT PROVIDED RAW OR UNDERCOOKED. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Toxic chemicals held in locations away from food or food prep to prevent contamination. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |