3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed clean pans were not properly air dryed before stacking. Allow clean materials to completly air dry before stacking.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the metal piece between the door of the "fresh favorites" cooler was not secure. Maintain equipment in good repair to allow easy cleanabilty and prevent further damage.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed a leaky faucet across from the service line. Maintain plumbing fixtures in good repair. .
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-August-2019
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| PIC- Ray Discussed the report with the PIC during the time of inspection. Observed that the dish room did not have a nearby hand washing sink requiring staff to completely leave the dish area to wash hands. Recommend a new hand washing sink across from or inside the dish room. Otherwise have enough staff so that they can handle only dirty or only clean plates while working in the dish room. Critical Control Point: 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. 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 – facility does not provide 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. |