3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed several food containers stored as clean with debris and build-up in them. Containers were taken to be washed and cleaned during the inspection. Correction: Food contact surfaces shall be cleaned to sight and touch.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Observed biscuits and gravy holding at 130(F) during the inspection. Correction: Hot foods shall hold at 135(F) or higher.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed that the middle cooler on the cook line is holding at 49(F) ambient air temperature. Observed that the Macaroni is holding at 50(F), discarded. Observed that the Sausage is holding at 52(F), discarded. Observed Spinach holding at 54(F), discarded. Observed Ham holding at 51(F). Observed egg wash holding at 51(F). Observed raw bacon holding at 55(F) during the inspection, the bacon was discarded. Correction: TCS/RTE foods shall hold at 41(F) or lower.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed that the facility had food items in the delfield stand up cooler that did not bare date-marks. The items were date-marked during the inspection. Correction: (2) Except as specified in paragraphs (G)(5) to (G)(7) of this rule; refrigerated, ready-to-eat time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service operation or retail food establishment and if the food is held for more than twenty-four hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specifed in paragraph (G)(1) of this rule and:
(a) The day the original container is opened in the food service operation or retail food establishment shall be counted as day one; and
(b) The day or date marked by the food service operation or retail food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Repeat Non-durable equipment observed. Observed that the middle cooler on the cook line is not working properly and holding at 49(F) during the inspection. Repair the cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed that the inside of the two standing coolers, on opposite sides of the cookline, need to be cleaned. Debris and build-up were on the inside of them(corrected at inspection).
Observed that the cookline area has build-up and debris and will need to be cleaned. Clean between the grill top and the bottom shelves on the cook line.
Observed that the outside of the equipment on the cook line needs to be cleaned.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed that the walls at the cookline area need to be cleaned.
Observed that there is debris on the flooring throughout the storage room, clean up the debris.
Observed debris on the floor in the walk in freezer that needs to be cleaned.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed that the dish machine is not reaching 160(F) during the inspection. Thermo labels and a disk thermometer were used to check the machine.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. Observed that the filters on the hood system need to be cleaned due to build-up and dust.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-March-2023
| Comments |
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| 1. Chris and Sarah were available for inspection. 2. Gordons is the food supplier. 3. Par procedures are needed for the bacon, and Time and Lieu procedures. 4. Discussed with PIC to have cooks check temperatures throughout the day. 5. The facility needs to follow their procedures in regards to date-marking. 6. The facility is waiting for parts to fix the cooler ,in the middle, on the cook line. Discussed TCS food products and non TCS food products. All TCS food products were moved to a cold holding unit next to the broken cooler. 7. A cleaning list was submitted at the time of inspection today. 8. The dish machine will need to be repaired please contact wimberlyk@co.lucas.oh.us Improvements: 1. Back wall located by ovens. 2. Shelving in the walk in cooler. 3. Sanitizer registering at 200 PPM. 4. Waitress station. 5. Area around the dish machine. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - TCS Food: TCS foods were not being held at the proper temperature. |