3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Person In Charge was unable to produce an Employee Illness Reporting Policy for the facility. County-approved policy given to PIC during inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Raw chicken was being stored over ready-to-eat sauce in walk-in cooler. Sauce was moved to a different location in the cooler during inspection. Ensure that no ready-to-eat food is located under raw meat in coolers.
3717-1-08.4 / Special requirements: acidified white rice preparation criteria
Critical Corrected During Inspection pH meter used to measure acidification of white rice was not being calibrated with every new batch of acidified rice, as was stated in the facility's HACCP plan. Person In Charge was informed of this and agreed to have the pH meter calibrated at the required frequency. Ensure HACCP plan is being followed, and that the pH meter is being regularly calibrated.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Corrected During Inspection Person In Charge unable to produce written procedures for responding to vomiting or diarrheal events. Ohio Department of Health-approved procedure given to Person In Charge during inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Handles of reach-in cooler near grill area were sticky. Handles were cleaned during inspection. Ensure non-food contact surfaces of equipment are maintained clean to sight and touch.
3717-1-05.4(N) / Covering receptacles.
Dumpster lid was open during inspection. Ensure all dumpster lids are kept closed when not in use.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2023
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| 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. *PERSON IN CHARGE UNABLE TO PRODUCE EMPLOYEE ILLNESS REPORTING POLICY OR WRITTEN BIOHAZARD PROCEDURE; COPIES OF BOTH WERE 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. 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. *RAW CHICKEN STORED OVER READY-TO-EAT SAUCE; SAUCE 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. *PH METER FOR ACIDIFIED RICE NOT BEING CALIBRATED ACCORDING TO HACCP PLAN; PIC AGREED TO CALIBRATE PH METER WITH EVERY NEW BATCH OF RICE* |