3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. Corrective Action: Facility must have a person on staff certified at the managers level in food safety and must at a minimum have an employee on-site at all times that is certified in food safety at the Person In Charge Ohio level. Facility had critical violations during the inspection and needs to address those violations right away.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. Observed the handwashing sink located in the 3 compartment sink room completely blocked and not accessible. Corrective Action: Remove all of the equipment and other items from in front of the handwashing sink. The handwashing sink must be freely accessible at all times.
3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. Observed the facility reheating foods in the steam table. Facility is cooling and reheating foods in bulk. Facility is not licensed to cool and reheat in bulk and it does not have the capacity to preform the process legally or safely. Corrective Action: All bulk reheating is to end. Foods that are going to be hot held in the steam table must be cooked to required minimum internal cooking temperatures prior to being placed in the preheated steam table to be held at 135 degrees or greater at all times. Foods are not to be heated and/or reheated in the steam table. Cooking, holding, and reheating foods to the required temperatures prevents the growth of pathogens.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food. Facility is cooling foods in bulk by leaving them sit out at room temperature. Corrective Action: Foods are to rapidly and actively cooled from 135 degrees to 70 degrees within 2 hours and then from 70 degrees to 41 degrees or less within another 4 hours or less. Cooling is an active process and the facility is to actively cool using ice baths, ice as an ingredient, ice wands, shallow metal pans, and dividing up the product into smaller quantities, and/or any combination of these processes. Food temperatures must be monitored during the process to ensure the times and temperatures are being achieved. Foods must be actively and rapidly cooled to prevent the growth of pathogens.
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 the facility using the steam table to reheat previously cooled foods. Corrective Action: Facility is not licensed to reheat in bulk quantities and is to stop this process right away. Foods are to be cooked to required minimum cooking temperatures on convention equipment prior to being placed in the preheated steam table. The steam table is never to be used for heating up foods, only for holding hot foods hot. To prevent the growth of pathogens properly heat/cook foods to required minimum internal cooking temperatures prior to placing in the preheated steam table.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed TCS RTE foods in the facility not date marked to indicate the 7 days in which the product must be consumed, sold, or discarded by. Corrective Action: Properly date mark all TCS RTE foods. In the future all TCS RTE foods that are not properly date marked will be discarded at time of inspection.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed the facility offering burgers cooked to customer preference without a consumer advisory on the menu. Corrective Action: If the facility is offering foods under cooked or cooked to consumer preference the menu must contain a consumer advisory and indicate the menu items the advisory applies to. Consumer advisory for the menu must state, "Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. Observed that the facility has an infestation of mice. Corrective Action: Facility is to contact their PCO immediately and report all sightings and pest related issues. Facility is to maintain the premise so that it does not create a harborage, or any food, or water for the mice. Facility needs to eliminate everything that is being stored in the facility that is not necessary to the operation of the facility. All exterior openings are to be repaired and sealed as needed. Holes in walls are to be repaired. Facility is to fix all plumbing leaks. Facility is to do a deep and thorough cleaning and then maintain the facility clean.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Equipment and/or utensils improper construction. Observed the facility using containers that other foods originally came in to store other foods in. Corrective Action: Once a container is empty of it's original contents it is to be discarded. Provide commercial NSF containers for proper food storage.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed that the facility removed the air gap on the food prep sink drain line. Have the air gap drain on the food prep sink reinstalled. All plumbing must be done by a licensed plumber with all required permits and inspections obtained. The food prep sink must be properly air gaped and drain correctly.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Observed that the facility did not have anyone on staff that is certified and knowledgeable in food safety at the managers level.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s). Observed that the back handsink located in the 3 compartment sink room did not have any hand soap available. Provide hand soap at all handwashing sinks at all times to allow employees to properly wash their hands.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). Observed that the handwashing sink in the 3 compartment sink room did not have any means to dry hands. Provide paper towels at all handwashing sinks at all times to allow employees to properly wash their hands.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. Observed the facility cooling foods in bulk without the equipment or the capacity to do so. Cease all bulk cooling.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Observed the facility thawing frozen pork chops in a standing container of warm water. Foods are only allowed to be thawed using one of the following processes: 1. Under cold continuous running water in the food prep sink, 2. In the microwave and then immediately cooked on conventional cooking equipment, 3. As part of the cooking process with the final internal temperature of the food checked prior to serving, 4. Under refrigeration, requires preplanning and timing.
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Presence of dead pests or insects. Observed multiple dead mice on glue traps in the facility. Dead mice are to be removed right away. Pests are to be controlled and eliminated from the facility. Contact your PCO and have your treatments increased.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed the back exterior door not sealing tight along the side or the bottom, and with holes to the outside by the handle. The back exterior door is to seal tight and be repaired so that it does not have any holes or gaps to the outside.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed the front door to the facility open. All exterior doors are to remain closed to prevent the entrance of pests. Do not prop the doors open.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Store all foods at least 6" up off the floor throughout the facility.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed the facility storing utensils in standing room temperature water. Utensils cannot be stored in standing room temperature water. Store utensils in the food that they are being used to serve, or in a sanitary location and then wash, rinse, and sanitize them at least every 4 hours.
3717-1-03.2(N)(4) / Gloves - latex gloves
Latex gloves being used in the FSO or RFE. Observed the facility using Latex gloves. Latex gloves cannot be used in an FSO or RFE. The Latex gloves were removed from the facility at the time of the inspection.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed homestyle equipment in the facility. Facility can only have commercial NSF approved equipment. Remove all homestyle equipment from the facility including: fryers, microwaves, crock-pots, etc.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed split/torn gaskets on the walk-in cooler doors. Replace all split/torn gaskets.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the hood and the extractors in need of cleaning. Clean the hood and the extractors and then maintain them clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the floor of the walk-in cooler caked with dirt and debris. Thoroughly clean the entire floor of the walk-in cooler and then maintain it clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed contact paper on the bottom shelf of the food prep table in the main kitchen area. Remove the contact paper so that the shelf is smooth and easily cleanable.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed a leak on the mop sink. Repair the mop sink so that it no longer leaks.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed wall damage in the doorway leading to the back stock room. Repair the walls so that they are smooth and easily cleanable.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. Observe missing coving in the rest-room and throughout the facility. Replace all missing coving in the facility.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. Observed the facility storing unnecessary items. Remove everything from the facility that is not necessary to operating the facility. These additional items are creating a cleaning issue and a pest harborage.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Repair all of the holes in the walls and all of the damaged walls. Walls must be maintained in good repair and be smooth and easily cleanable. Peg board, cardboard, and posterboard are not allowed as wall coverings.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. Observed acoustic ceiling tiles in the main kitchen area. Acoustic tiles are not permitted in this area. Replace the acoustic ceiling tiles with vinyl faced tiles that are smooth and easily cleanable.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed water damaged ceiling tiles in the facility. Replace all water damaged ceiling tiles.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas. Observed the walk-in cooler with less than the required 10 foot candles of light on the interior. Provide 10 foot candles of light on the interior of the walk-in cooler so that employees can see the condition of foods and also see to clean.
901:3-4-16(C) / Level one Certification in Food Protection
RFE does not comply with Level One Certification requirements.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-May-2023
| Comments |
|---|
| Met with Zee (manager) and Shay during the inspection. Facility has a rodent infestation that needs to be addresses immediately and updates provided to the health department on a regular basis. |