3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Owner has completed Level II course, but he is ill and the proof of completion was not readily available at time of inspection. Please ensure that proof of completion is readily available. I provided information regarding Level II course offered at PCGHD for him to take in order to get the certificate if the owner is no longer able to be around.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed bottom of coolers and shelving in coolers and storage areas to have an accumulation of food debris, crumbs, and grime. Please ensure that these areas are cleaned at a frequency necessary to prevent the accumulation of these things.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(A) / Repairing.
Observed several water damaged ceiling tiles in the kitchen.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 13-September-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed food that was not properly protected from contamination by being stored in walk in cooler and prep coolers without a lid or something to cover and protect the food from splash and contamination that could come from above through the slotted shelving. It is important to cover and protect all food in storage to prevent cross contamination. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 11-Sep-2018 |
| 3717-1-04.4(N)(1)/Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness Observed the dish tank to not be feeding chlorine sanitizer into the tank for sanitation of food contact utensils and surfaces. Maintanence was called to come check on the dish tank. In the meantime, facility will use 3-comp sink with quaternary ammonia sanitiazer to wash rinse and sanitize food contact utensils and surfaces. Correct By: 11-Sep-2018 |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed several ready-to-eat foods in the prep coolers to not have date marks. Observed previously prepared food (steaks, potato soup, etc.) that has been cooled down in the walk-in cooler that had no date on them. Please ensure that all ready-to-eat TCS foods have a date on them that indicate when the food was prepared and when it needs to be discarded. This system needs to be consistent throughout the facility and explained and easily followed by all employees. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 11-Sep-2018 |
| Comments |
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| All critical violations were corrected. Continue to follow date-marking practices and keeping food containers covered and protected. Recommend purchasing new test strips. Only looked at previously marked critical violations, all of which were corrected. |