3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Observed that the facility had spatulas for use on burgers on the grill that were cleaned only once every 5 hours. Food contact surfaces not stored using a method discussed in 3.2(K) shall be properly washed, rinsed, and sanitized at least once every 4 hours. Educated the manager on the proper cleaning frequency.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet on the soda fountain. All food prep sinks or ice bins/machines shall be properly air gapped to prevent contamination from back siphonage.
3717-1-06.2(E) / Handwashing signage.
Observed that the hand washing sign from the mens restroom was missing. Replace hand washing signs to promote proper hand hygiene.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed boxes of food stored on the floor of the walk in freezer. Store foods at least 6 inches off of the floor to prevent any sources of contamination from splashing or spilling.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed pans that had been stacked before fully air drying. Allow utensils to fully air dry prior to stacking.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed that the kitchen dish machine had a leak in one of the lines causing some misting. It was not in use at the time of inspection.
Observed some ice build up on the walk in freezer condenser. Maintain equipment in good repair to prevent damage to foods or equipment.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed handles on some of the equipment had a build up of food debris around them. Clean handles/knobs thoroughly and often to prevent build up.
Observed that the cutting boards on the prep table were water-logged causing some mold/mildew growth. At the time of inspection these were removed and properly washed, rinsed, and sanitized before being replaced. Recommend allowing surfaces to fully air dry before placing the cutting boards back on the table to prevent water logging them.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed dust hanging from the chicken cooler fan guards. Clean vents thoroughly and often to prevent dust build up.
3717-1-05.4(O) / Using drain plugs.
Observed that the dumpsters did not have drain plugs. Contact dumpster company to have drain plugs inserted into the dumpsters.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-January-2019
| Comments |
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| PIC- Elizabeth Went over the report with the 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. 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. 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. OBSERVED VARIOUS AREAS AROUND THE FACILITY WHERE CLEANING IS NOT PERFORMED AT AN ADEQUATE FREQUENCY INCLUDING BUT NOT LIMITED TO: THE CHICKEN COOLER VENTS GUARDS, UNDERNEATH CUTTING BOARDS, HANDLES AND KNOBS FOR EQUIPMENT. VIII. Consumer Advisory – Facility does not have any raw or undercooked items. IX. Highly Susceptible Populations – N/A X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – N/A |