3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water did not reach required temperature in reasonable amount of time. Ensure that water at handwashing sink can become appropriately hot in reasonable amount of time.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Gasket on door to walk-in cooler and reach-in freezer in food prep area have duct tape on them that makes those surfaces difficult to clean. Duct tape needs to be removed at earliest convenience.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Gasket on door to walk-in cooler is damaged. Ensure that all door gaskets are kept in good repair to allow walk-in coolers and freezers to operate efficiently.
3717-1-06.4(A) / Repairing.
Door to walk-in freezer in food prep area is accumulating ice. Ensure that doors in facility are repaired or replaced as necessary to prevent ice accumulation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-December-2021
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| Discussed violations with Person In Charge. 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. *NO HOT WATER AT HANDWASHING SINK IN REASONABLE AMOUNT OF TIME* 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. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. 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. |