3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe cooling.
PIC should be knowledgeable of any processes that are conducted within the facility. Correct By: 07-Feb-2020
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Cutting part of can opener observed to have food accumulation.
Food-contact surfaces should a frequency that prevents accumulation of soils.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS salad dressings not properly date marked.
Ensure proper date marking on containers of salad dressing. Correct By: 07-Feb-2020
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical No identification observed on bottles of sanitizer.
Ensure that containers of toxic materials are properly identified. Correct By: 07-Feb-2020
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility unable to produce proof of Manager Certification.
Send a copy of proof of Manager Certification to the Public Health Department and maintain a copy on-site.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Corrected During Inspection No written procedures for responding to vomiting or diarrheal events. Written procedures from state health department given to PIC during inspection.
Corrected on site.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign not posted in men's bathroom. Sign was installed during inspection.
Corrected on site.
3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Thermometer inside front-most cooler was missing. PIC replaced thermometer during inspection.
Corrected on site.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Boxes observed on floor of walk-in freezer.
Ensure that boxes are above floor level.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used.
Sanitizer concentration should be checked once a day for the mechanical dishwasher, and whenever the three-base sink is set up for manual warewashing.
3717-1-06.1(I) / Light bulbs - protective shielding.
Light fixture in food prep area missing protective shielding.
Provide protective shielding where missing.
3717-1-06.4(J) / Using dressing rooms and lockers.
Corrected During Inspection Personal items observed in food prep area. Personal items relocated to designated area during inspection.
Corrected on site.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-January-2020
| Comments |
|---|
| Spoke with person in charge concerning violations. Crystal Stevenson assisted on the inspection. We did not receive an electric copy of the level 2 certification. 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. *PIC LACKED KNOWLEDGE OF COOLING PROCEDURES* *WRITTEN BIOHAZARD PROCEDURES NOT PRESENT; CORRECTED DURING INSPECTION* 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. *LACK OF SIGNAGE IN MEN'S RESTROOM; CORRECTED DURING INSPECTION* 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. *PIC LACKED KNOWLEDGE OF COOLING PROCEDURES* 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. *DATE MARKING ON TCS SALAD DRESSING MISSING* VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. *FOOD DEBRIS ON CUTTING PART OF CAN OPENER OBSERVED* 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. *SANITIZER BOTTLES NOT PROPERLY IDENTIFIED* XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |