Pickaway County Health Department

Comments
PIC- Rodney Went over report with the PIC. On 10.28.2019 received complaint stating : Party of 8 ate here on Weds 10/23/2019. After eating at the facility 3 of the 8 became ill with signs of foodborne illness. The 3 effected individuals all had the cashew chicken. Onset of illness: approximately 1.5-2 hours after meals At the time of inspection the chef cooked a sample of the cashew chicken for the inspector to show the entire process. The marinated chicken is held in the walk in cooler where it was holding the proper temperature of 41F. The chicken is portions unto a cutting board. The facility uses color coded cutting boards so the chicken should only ever be cut on the yellow cutting boards. The marinated raw chicken is cut, and then cooked in a pan on the oven. While cooking the staff add a portion of vegetables and cashews during the cooking process. After the foods reach the proper temperature of 165F for chicken it is served to customers. Per the PIC the soiled items are immediately put near the dish machine or three sinks for proper cleaning and sanitizing. After the items are finished cooking they are transferred to the dish and delivered to the customer. The staff member donned gloves prior to starting the dish. The dish is also served over rice which is stored on a hot holding oven. At the time of inspection the rice was holding 141F this is above the required temperature of 135F or higher. During the inspection it was found that some items were not being properly cooled and there is some cooled rice that may be reheated for hot holding and could be used in the dish. Given the onset of illness the likely culprit would have been staphylococcus (caused by poor handwashing) or bacillus cereus (improperly cooked or prepared rice). In this case the most likely culprits would have been bare hand contact after the the food was cooked. This seems unlikely by the process that was shown to the inspector. The other problem could have came from the preparation of the rice, if it was not properly cooked, improperly cooled, or improperly reheated there may have been an issue leading to bacterial growth. However, during the inspection the rice in hot holding was holding the proper temperature and the chef on duty explained a proper reheating method to reach 165F within 2 hours. As long as the facility is properly following its processes it should not cause any foodborne illnesses. Continue to teach and train proper hand washing as well as cooling and reheating processes. 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. OBSERVED THAT THE HAND SINK AT THE BAR WAS NOT PROPERLY STOCKED. PROPERLY STOCK ALL HAND WASHING SINKS WITH SOAP, WARM WATER, AND PAPER TOWELS. 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. OBSERVED THAT A COOLER AT THE FACILITY WAS HOLDING 56F AMBIENT TEMPERATURE AND ALL OF THE FOODS NEEDED TO BE DISCARDED AT THE TIME OF INSPECTION. OBSERVED RED BEANS HOLDING 96F AFTER APPROXIMATELY 3 HOURS OF COOLING. FOODS MUST QUICKLY COOL FROM 135 F TO 70F WITHIN 2 HOURS AND TO 41F WITHIN 6 HOURS OF INITIAL COOLING. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. OBSERVED THAT FOODS HAD BEEN DELIVERED WITH THE RAW BEEF OVER THE CHEESE AND STORED IN A PREP COOLER WITH CHICKEN OVER FISH. PROPER STORAGE ORDER IS AS FOLLOWS: CHICKEN AND POULTRY AT THE BOTTOM, RED MEAT; FISH; OR EGGS ABOVE THE CHICKEN, AND COOKED FOODS, VEGETABLES, OR OTHER READY TO EAT ITEMS ABOVE ANY RAW FOODS. VIII. Consumer Advisory – provided for any raw or undercooked foods. THE FACILITY HAS A CONSUMER ADVISORY BUT DOES NOT DENOTE THE SPECIFIC FOODS THAT CAN BE UNDERCOOKED ENSURE THAT FOODS WHICH CAN BE UNDERCOOKED ARE PROPERLY DENOTED SUCH AS: EGGS OVER EASY/BENEDICT, BURGERS, OR FISH COOKED TO ORDER, ETC. IX. Highly Susceptible Populations – FACILITY DOES NOT SERVE HIGHLY SUSCEPTIBLE POPULATIONS 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.

Inspection Information