Pickaway County Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands before donning gloves to handle food. Ensure all employees wash hands when required to by the Ohio Uniform Food Safety Code.
Correct By: 18-Aug-2023
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Raw hamburger meat was being stored over ready-to-eat-sauces in reach-in cooler. Hamburger meat was moved to bottom shelf during inspection.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution concentration was below acceptable level. Additional sanitizer was added during inspection, but the concentration was still low.
Correct By: 18-Aug-2023
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Shredded lettuce is prep cooler was out of temperature for cold holding. Lettuce was voluntarily discarded during inspection.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility did not have proof of an employee having manager certification in food protection available. Ensure that at least one employe has manager certification in food protection and that proof of certification is available upon request.

3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Facility did not have written procedures for responding to vomiting or diarrheal events. Ohio Department of Health-approved procedure is being sent to Person In Charge along with report.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Excessive frost accumulation was found in basement freezer. Ensure all non-food contact surfaces of equipment are maintained clean to sight and touch, free of accumulated soils such as frost.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 18-August-2023

Comments
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. FACILITY HAD NO WRITTEN BIOHAZARD RESPONSE PROCEDURE 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. EMPLOYEE DID NOT WASH HANDS BEFORE DONNING GLOVES TO HANDLE FOOD 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. NO PROOF OF MANAGER CERTIFICATION IN FOOD PROTECTION ON FILE AT FACILITY 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. SHREDDED LETTUCE WAS OUT OF TEMPERATURE FOR COLD HOLDING; LETTUCE WAS VOLUNTARILY DISCARDED DURING INSPECTION VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. RAW HAMBURGER MEAT WAS STORED OVER READY-TO-EAT SAUCES, SANITIZER CONCENTRATION WAS LOW; MEAT WAS MOVED DURING INSPECTION 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.

Comments

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. *FACILITY HAD NO WRITTEN BIOHAZARD RESPONSE PROCEDURE*
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. *EMPLOYEE DID NOT WASH HANDS BEFORE DONNING GLOVES TO HANDLE FOOD*
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. *NO PROOF OF MANAGER CERTIFICATION IN FOOD PROTECTION ON FILE AT FACILITY*
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. *SHREDDED LETTUCE WAS OUT OF TEMPERATURE FOR COLD HOLDING; LETTUCE WAS VOLUNTARILY DISCARDED DURING INSPECTION*
VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. *RAW HAMBURGER MEAT WAS STORED OVER READY-TO-EAT SAUCES, SANITIZER CONCENTRATION WAS LOW; MEAT WAS MOVED DURING INSPECTION*
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.