3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizer was at a lower concentration than was specified by the label on the sanitizer. Ensure the warewashing equipment is capable of dispensing sanitizer at the appropriate concentration.
3717-1-06.1(M) / Outer openings - protected.
Repeat Daylight was visible along the side of the back door. Ensure that all gaps in the door frame and sealed to limit the risk of pests entering the facility.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Tape was found on gasket on door in walk-in cooler, and on handle of door to reach-in cooler near fryers. Ensure repairs are made as necessary so that tape may be removed. Non-food contact surfaces of equipment should be smooth, non-absorbent and easily cleanable.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Gasket on door to walk-in freezer was damaged and needs to be repaired or replaced. Ensure all gaskets are maintained intact to ensure appropriate seal between door and cooling unit.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Facility only had expired strips to test sanitizer concentration. Ensure unexpired, appropriate test strips are available for use at all times.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surface of can-opener had debris above the tip of the can-opener. Ensure that non-food contact surfaces of equipment are maintained clean to sight and touch.
3717-1-06.4(A) / Repairing.
Repeat Walk-in freezer had excessive ice accumulation on the floor near the door, possibly due to an issue with either the cooling unit or the door. Ensure the walk-in freezer and its door are maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-June-2023
| Comments |
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| Discussed violations with Person In Charge. After consulting the Food Code and discussing the matter with the Environmental Health director, I believe that the current rinse and sanitizer system used may be acceptable, as long as the concentration of sanitizer used isn't affected. I recommend checking the manual for the dishwasher to confirm that it is functioning as intended. 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. 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. *SANITIZER CONCENTRATION WAS LOWER THAN REQUIRED ON SANITIZER CONTAINER LABEL* 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. |