3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed that the facility was not allowing utensils to fully air dry prior to stacking. Allow utensils to fully air dry before stacking to prevent any mildew and prevent food from contacting sanitizer directly.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed a knife at the facility that was very dull and had a large chunk missing from the blade. The knife was removed from circulation at the time of inspection. REMOVE KNIVES WITH DAMAGED BLADES TO PREVENT METAL FROM FALLING INTO FOODS.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed that the walk in freezer was creating ice. The facility had properly covered foods to prevent any damage to foods. Maintain all equipment in good repair to prevent any ice build up which may fall and contaminate foods below.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed some debris/dust build up including but not limited to: light fixtures and reach in cooler shelving. Clean nonfood contact surfaces thoroughly and often to remove any debris.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Observed a large amount of grease around the dumpster area. THOROUGHLY CLEAN THE DUMPSTER AREA TO PREVENT ATTRACTING RODENTS OR OTHER PESTS.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed broken tiles underneath the rear hand sink.
Observed mens restroom hand sink needs resealed to the wall.
Observed fan guard in womens restroom was hanging. Maintain facility in good repair so that objects are smooth, easily cleanable, and do not allow pest entry.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed that the facility has two slushie/soft serve machines that are not in use. Remove any items unnecessary for day to day business to prevent harborage for pests.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 21-March-2019
| Comments |
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| PIC- Tiffany All facility issues that were listed on the pre licensing but not listed on this report have been corrected. The facility has three managers with state approved level 1 food safety training and one manager with state approved level 2 food safety training. Went over the report with the PIC. Critical control point inspection also completed during the inspection, however healthspace does not allow a 30 day/CCP inspection. Critical Control Points: No violations listed about the 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. DISCUSSED EMPLOYEE HEALTH WITH THE PIC. 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. OBSERVED A DAMAGE KNIFE AT THE FACILITY ON THE KNIFE RACK. REMOVE ANY KNIVES WITH PITTING OR DAMAGE TO PREVENT THEM FROM CHIPPING INTO FOODS. 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 – FACILITY DOES NOT PROVIDE RAW OR UNDERCOOKED FOOD ITEMS. 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 – FACILITY DOES NOT HAVE VARIANCE OR APPROVED PROCEDURES. |