3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods.
Critical Observed refried beans cooling by placing a pan over top of another pan. Per the PIC these had been prepared ~1:30 pm and at 3 pm they were still holding over 135F. Foods must be rapidly cooled from 135 to 70 within 2 hours and to 41F within 6 hours of initial cooling. During the inspection these pans were placed in an ice bath to quickly cool.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Observed that the kitchen hand washing sink was not accessible due to equipment all the way around it and the electrical outlets in the sink. Hand washing sinks must be properly stocked and accessible at all times.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observefd raw beef over onions in the open door coolers. Per the owner the onion are to be cooked and served. Store raw meats underneath any vegetables to prevent contamination.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed peices of a veggie slicer that had been stored on the underside of a prep table in a bus tub. The bus tub had dried food debris in the bottom and around the sides. Observed "clean" salsa containers with some food debris left inside. CLEAN THE LOCATION WHERE FOOD CONTACT UTENSILS ARE STORED. DO NOT STORE UTENSILS IN AN AREA WHERE THEY WILL NOT BECOME CONTAMINATED BY SPLASHING OR SPILLING DURING PREP.
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Observed a bag of onions that had many fruit flies flying around it. Inside the bag were some rotten onions. DISCARD ALL DAMAGED FOOD STOCK TO PREVENT ATTRACTING PESTS.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Observed queso in a hot holding unit at 122F at the time of inspection. Observed a pan of raw beef holding 49F at the time of inspection. HOT FOODS SHALL BE HELD AT 135F OR HIGHER TO PREVENT BACTERIAL GROWTH. COLD FOODS SHALL BE HELD AT 41F OR BELOW TO PREVENT BACTERIAL GROWTH.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Observed that the person in charge had serv safe certificate, but did not have the state approval certificate. Inspector will provide link to Ohio Department of Health reciprocity website.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed that the facility had employee drinks in the server station and kitchen without lids and straws in areas on food prep counters. EMPLOYEE DRINKS SHALL BE COVERED WITH A LID AND STRAW TO PREVENT CONTAMINATION FROM HAND TO MOUTH OR SPILLING.
Observed employee items such as cell phones and keys on the spice shelf. STORE EMPLOYEE ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD PREP TO PREVENT CONTAMINATION.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed that the facility had aluminum foil over top of some shelving. Observed a stainless steel prep table on the server side of the line that had rusted out. Equipment used in kitchens must be smooth and easily cleanable where it will not cause dust, rust, or debris from contaminating foods.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build up of blood and food debris on the bottom of the standing 2 door freezer. CLEAN THE INSIDE OF COOLERS THOROUGHLY AND OFTEN TO PREVENT ANY SOURCES OF CONTAMINATION.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed a large hole in the wall around the entrance to the kitchen. MAINTAIN FLOORS, CEILINGS, AND WALLS SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed food debris building up along the grill, floors, walls, etc. throughout the entire facility. CLEAN THE FACILITY THOROUGHLY AND OFTEN TO PREVENT THIS BUILD UP.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Observed two lights out in the fume hood at the facility. REPLACE LIGHTS TO PROVIDE KITCHEN WITH ADEQUATE LIGHT TO PREVENT INJURY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-February-2019
| Comments |
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| PIC- Carlos Went over report with the PIC. 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 – THE HAND WASHING SINK IN THE KITCHEN AREA WAS BLOCKED BY EQUIPMENT AND AN EXTENSION CORD FROM. MAINTAIN ALL SINKS EASILY ACCESSIBLE AND PROPERLY STOCKED TO PROMOTE PROPER HAND HYGIENE. 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. OBSERVED THAT THE FACILITY HAD QUESO IN A HOT HOLDING UNIT AT 122F. MAINTAIN ALL HOT FOODS AT 135F OR HIGHER TO PREVENT BACTERIA GROWTH. MAINTAIN ALL COLD FOODS AT 41F OR BELOW TO PREVENT TEMPERATURE ABUSE. VII. Protection from Contamination – OBSERVED "CLEAN" UTENSILS THAT WERE DIRTY INCLUDING A SALSA CONTAINER THAT HAD LEFT OVER SALSA STUCK ON THE INSIDE AND NOTICED PARTS TO THE MEAT GRINDER WERE STORED DIRECTLY UNDER A PREP TABLE WITH FOOD DEBRIS STUCK ON THEM. DO NOT STORE EQUIPMENT IN AN AREA WHERE IT CAN BE CONTAMINATED BY SPLASHING OR SPILLING. 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. |