3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed one of the cooler gaskets behind the bar area was torn. Repair/replace the gasket to ensure any food item stored inside maintains proper temperature.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-February-2020
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| PIC- Gary Went over the violations noted with the PIC at the time of the inspection. 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 areas; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. INSPECTOR OBSERVED EMPLOYEES WASHING HANDS WHEN NECESSARY & OFTEN. 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. FACILITY HAD NUMEROUS BOXES OF VINYL GLOVES READY FOR USE THROUGHOUT THE FACILITY. 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; good condition, safe & unadulterated. FACILITY DOES NOT SERVE ANY SHELLSTOCK. FOOD RECEIVED AT PROPER TEMP NOT OBSERVED. 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 – FACILITY DOES NOT SERVE ANY RAW/UNDERCOOKED FOOD. 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. |