3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Facility does not have verifiable proof of the employee health policy.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed food in walk in cooler that was not date marked. Any item taken out of original packaging, opened item, or cut produce needs to be date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed sauces in walk in cooler and display case that is not easily identified with no label. Observed sugar or salt shaker near fry station with no label. Any spices, sauces, meats, and any food that is not easily identifiable needs a label as to what that item is.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed walk in cooler #1 with broken door seal.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.4(B) / Cutting surfaces.
Observed cutting board at cold station with dark stains and scores.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed stacked dishes in dish room area that had water still in them, dishes are wet nesting.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed facility using a lot of cardboard for storage. Cardboard is not smooth and easily cleanable but rather absorbs and can be idle homes for pests. Replace with commercial grade containers. Observed facility using a lot duct tape in areas. If item is broke it needs to be fixed. Duct tape is not smooth or easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.4(A) / Repairing.
Observed broken tiles around mop sink (REPEAT). Observed door to pop holding area with scrapes, a hole, and broken. Observed scarpes and paint torn from back door. Observed various corners and walls with scrapes, chipped areas, and rubbed off paint. Observed hand sink in kitchen with loose caulking and upon checking sink is starting to pull away from the wall.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
observed discolored and dust on walls and ceilings that need cleaned or replaced and regularly cleaned. Observed fans in walk in fridge #1 with built up dirt/dust. Observed walk in freezer inside with food debri on floor. Observed fan facing fry area on wall with built up dust/debri.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(F) / Drying mops.
Observed mops not being used in mop buckets. (REPEAT)
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-January-2018
| Comments |
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| Facility needs to obtain ODH certified certificates by next visit for serv safe. Discussed facility getting verifiable proof of employee health policy. Inspector sent information regarding verifiable proof. Facility has spill kit available. Person in charge (PIC) noted proper cooling and reheating on facility. PIC knew proper cooling and reheating temperatures. PIC knew questions in regards to foodborne illness. Ice machine was being serviced at time of inspection. Facility needs attention on maintenance, cleaning, date marking, and labeling. Facility needs updating in areas that can not be cleaned easily. PIC demonstrated proper food safety knowledge. Facility has test strips, thermometer, and gloves were in use at time of inspection. |