3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed that the facility was not allowing utensils to properly air dry prior to stacking. Allow utensils to fully air dry prior to stacking to prevent any mildew growth and allow sanitizer to properly air dry.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed that a cooler in the cadre area was not working. Ensure that all equipment is maintained in proper repair.
Observed some ice build up on the walk in freezer near the condenser. Maintain equipment free of ice build up to prevent damage to foods.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed that the facility is doing contruction on the drians. As this area is being worked on there are wooden boards secured to the floors over the areas of concern. There are other areas around the kitchen such as underneath the equipment in the fume hoods. Continue to repair and work on the floor. Floors, ceilings, and walls shall be maintained so that they are smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-November-2018
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| PIC- Alex PIC- Huddleson Went over report with PIC. 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. The facility showed the inspector how they notify the staff of the employee illness and diarrheal/bodily fluid clean up procedures. 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. 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 – Foods are not prepared or served undercooked. 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. Chemicals are stored underneath or away from food or food prep areas. |