Pickaway County Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods.
Critical Repeat Corrected During Inspection Observed a large metal container of queso that was dated for the day prior holding 51F at the time of inspection. TCS foods must be quickly cooled from 135 to 70 within 2 hours and to 41F or below within 6 hours of cooling. Discussed different cooling methods such as using an ice bath with the PIC. Ensure staff are properly cooling foods.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed a single food pan that had exceeded its date marking in the walk in cooler. during the inspection this food item was discarded. DISCARD ALL FOODS ON THE SEVENTH DAY FROM THEIR PREPARATION.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed a spray bottle of cleaner on the bus cart at the facility without a label. During the inspection the PIC properly labeled the chemical bottle. Label all chemicals to prevent misuse.

3717-1-07.1(M) / Medicines - restrictions and storage.
Observed some allergy med out in the server station. The PIC moved these during the inspection. Keep employee items in a set location where they cannot contaminate foods.

3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed a nonfood grade rubbermaid container used to hold onion. Use food grade containers to hold food. Equipment shall be food grade to withstand day to day use and prevent imparting flavors to the food.

3717-1-04.1(KK) / Food equipment - certification and classification.
Observed a noncommercial freezer in the server station/bar area. When the equipment fails purchase commercial grade. All equipment in a restaurant shall be commercial grade to last during day to day use.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Observed a shelf for the chemicals under the dish machine was highly corroded. Observed duct tape on the straw dispenser in the server station. Nonfood contact surfaces shall be smooth and easily cleanable.

3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Observed debris on the can opener. During the inspection a staff member cleaned the can opener. Maintain can opener free of debris.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed that the server hand washing sink had the hot water turned off at the mixing valve because it was leaky. Maintain sinks in good repair so that they do not leak.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 19-September-2019

Comments
PIC- Carlos Received a call on 9/12/2019 stating: "Customer had a white pubic hair in their foods." At the time of inspection the owner of the location showed the inspectors that a finely shredded piece of cilantro can look like a pubic hair. All staff were wearing properly hair restraints while working with the open foods. Although the inspector cannot confirm that there was not a hair in the food, the facility also is taking the required precautions to prevent any hair from falling into open foods as all of the staff members in the kitchen were wearing hair restraints. Critical Control Points: 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 – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – THE OWNER HAD A STATE APPROVED LEVEL 2 FOOD SAFETY TRAINING CERTIFICATE AVAILABLE TO THE INSPECTOR UPON REQUEST. 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. FACILITY HAD SOME MISTAKES ON DATE MARKING INCLUDING INCORRECTLY WRITTEN DATES AND ONE FOOD ITEM THAT HAD EXCEEDED ITS SEVEN DAYS. THIS ITEM WAS DISCARDED AT THE TIME OF INSPECTION. FURTHERMOE THERE WAS A CONTAINER OF QUESO MARKED FROM THE DAY BEFORE HOLDING 51F DURING THE INSPECTION. QUESO IS THICK AND HARD TO COOL RECOMMEND PORTIONING THE FOOD AND QUICKLY COOLING IT WITH AN ICE BATH SO THAT IT CAN COOL FROM 135F TO 70F WITHIN 2 HOURS AND TO 41F WITHIN 6 HOURS. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – FACILITY DOES NOT PROVIDE ANY RAW OR UNDERCOOKED 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 – Compliance with variance, specialized process, and HACCP plan.

Comments

PIC- Carlos

Received a call on 9/12/2019 stating: "Customer had a white pubic hair in their foods."

At the time of inspection the owner of the location showed the inspectors that a finely shredded piece of cilantro can look like a pubic hair. All staff were wearing properly hair restraints while working with the open foods. Although the inspector cannot confirm that there was not a hair in the food, the facility also is taking the required precautions to prevent any hair from falling into open foods as all of the staff members in the kitchen were wearing hair restraints.

Critical Control Points:
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 – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods.
IV. Demonstration of Knowledge – THE OWNER HAD A STATE APPROVED LEVEL 2 FOOD SAFETY TRAINING CERTIFICATE AVAILABLE TO THE INSPECTOR UPON REQUEST.
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. FACILITY HAD SOME MISTAKES ON DATE MARKING INCLUDING INCORRECTLY WRITTEN DATES AND ONE FOOD ITEM THAT HAD EXCEEDED ITS SEVEN DAYS. THIS ITEM WAS DISCARDED AT THE TIME OF INSPECTION. FURTHERMOE THERE WAS A CONTAINER OF QUESO MARKED FROM THE DAY BEFORE HOLDING 51F DURING THE INSPECTION. QUESO IS THICK AND HARD TO COOL RECOMMEND PORTIONING THE FOOD AND QUICKLY COOLING IT WITH AN ICE BATH SO THAT IT CAN COOL FROM 135F TO 70F WITHIN 2 HOURS AND TO 41F WITHIN 6 HOURS.
VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized.
VIII. Consumer Advisory – FACILITY DOES NOT PROVIDE ANY RAW OR UNDERCOOKED 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 – Compliance with variance, specialized process, and HACCP plan.