3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink in dining area was filled with food debris. Food debris was removed during inspection. Handwashing sinks must be used for no other purpose.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
A set of trays in dining area were neither inverted nor covered. Clean trays must be inverted or covered to prevent risk of contamination.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Ice accumulation found in walk-in freezer. Ensure equipment is kept properly adjusted to prevent accumulation of ice or other soils.
3717-1-06.4(F) / Drying mops.
Mops in dining and dry storage areas were drying in buckets. Ensure mops are hung to air dry.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Lightbulb missing in hood over oven. Ensure no lightbulbs are missing, in order to ensure appropriate lighting intensity.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-March-2022
| Comments |
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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. 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. *HANDWASHING SINK USED FOR OTHER PURPOSE; FOOD DEBRIS REMOVED DURING INSPECTION* 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 – 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. |