3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Bottle of sanitizer observed being stored next to food packages.
Bottle was removed and relocated to an appropriate location during inspection.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Corrected During Inspection Wash solution in mechanical warewasher did not reach acceptable minimum temperature.
Mechanical warewasher use was discontinued during inspection and a three-base sink was used instead.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Repeat Corrected During Inspection No written procedures for responding to vomiting or diarrheal events present at time of inspection.
State health department-approved biohazard response practices given to Person In Charge during in inspection.
3717-1-03.4(C) / Thawing - temperature and time control.
Meatballs observed thawing at room temperature. All frozen TCS foods must be thawed using appropriate methods only.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer for monitoring foods in cold-holding not readily accessible. Thermometers capable of monitoring TCS foods must be available and accurate.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Boxes of food observed on the floor in the walk-in freezer. Make sure all food containers are at least six inches off the floor unless a specific exception exists.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Pizza boxes observed being stored in direct contact with the floor. All single-use items must be at least six inches off the floor unless kept in closed packages on an appropriate surface.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Gasket in freezer closest to bar door found to be damaged and in need of replacement. Gaskets must be in good repair to ensure a proper seal.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available to test chlorine sanitizer.Make sure appropriate test strips are available to test all sanitizers used.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Fan guard in walk-in cooler had visible dust accumulation. Make sure ventilation system is cleaned at a sufficient frequency to prevent the accumulation of soils.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2021
| Comments |
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| Spoke to Person In Charge about violations. Make sure that only approved thawing methods are used, and that the mechanical warewashing station is not used until it is repaired or replaced. 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. *NO WRITTEN BIOHAZARD CLEAN-UP PROCEDURE PROVIDED; APPROVED WRITTEN PROCEDURE GIVEN 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. 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. 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 BEING STORED WITH FOOD; SANITIZER WAS RELOCATED DURING INSPECTION* XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |