3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe cooling. Ensure that all employees involved in cooling know that during cooling, food must be brought down to 70 degrees Fahrenheit in two hours, and then down to 41 degrees Fahrenheit in four hours, or within six hours from when the cooling process starts.
3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Facility had no Employee Illness Reporting policy in place. County-approved policy given to Person In Charge during inspection.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink had ice in it. During inspection, ice was removed from sink. Ensure that handwashing sinks are used for no other purpose.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution had a lower concentration than was specified on the sanitizer container. Ensure that sanitizer solution is at an appropriate concentration to properly sanitize dishes and utensils.
Correct By: 23-Feb-2023
3717-1-06.1(M) / Outer openings - protected.
Repeat Daylight was visible around the edges of the back door. Ensure all openings around door frame are sealed to prevent pest intrusion.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Gasket on door to walk-in cooler was covered in tape. Ensure all nonfood-contact surfaces in facility are smooth, non-absorbant and easily cleanable..
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Gasket on door to walk-in freezer is damaged and needs to be repaired or replaced. Ensure all door gaskets are maintained intact to ensure appropriate seal between door and cooling unit.
3717-1-05.4(N) / Covering receptacles.
Dumpster lid was open. Ensure all dumpster lids are closed when not in use.
3717-1-06.4(A) / Repairing.
Issue with walk-in freezer was causing ice to form on ceiling and heavy frost to form on door. Ensure walk-in freezer is kept in good repair to prevent heavy frost and ice accumulation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2023
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| Discussed violations with Person In Charge. Remember to make all staff aware of important cooling times and temperatures, and to check with Ecolab regarding sanitizer concentration. 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. *FACILITY HAD NO EMPLOYEE ILLNESS REPORTING POLICY; POLICY GIVEN TO PIC DURING INSPECTION* 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. *ICE IN HANDWASHING SINK; ICE WAS REMOVED FROM HANDWASHING SINK DURING INSPECTION* 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. *PIC COULDN'T RECALL IMPORTANT COOLING TEMPERATURES* 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. *SANITIZER CONCENTRATION WAS LOW* 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. |