3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Employee did not wash their hands for a full 20 seconds, washed their hands under running water for a significant amount of time spent washing, and turned off the water with their bare hands. All employees must wash for at least 20 seconds before rinsing the soap off of their hands, and turn off the water with a towel for hand-drying once they are finished with it. Recommend having signage with proper handwashing procedure posted at handwashing sinks.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Dark marks were found on food contact surface of ice machine. All food contact surfaces must be regularly washed, rinsed and sanitized, maintained clean to sight and touch.
Correct By: 01-Feb-2024
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Repeat Corrected During Inspection Quaternary ammonium sanitizing solution was at incorrect concentration. Concentration was increased to an acceptable level during inspection. Recommend regular monitoring of sanitizer concentration to ensure an acceptable level of sanitizer is present at all times.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, deli meat was not date marked correctly. All refigerated, ready-to-eat time/temperature controlled for safety (TCS) foods must be date marked to be discarded within seven days, including the initial date, from when their package is opened or when they become ready-to-eat TCS foods, as applicable. In cases where the food is immediately opened and frozen, the date mark should be from the date the food is removed from the freezer.
Correct By: 25-Jan-2024
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility did not have an employee with manager certification in food protection. Recommend checking the Ohio Department of Health website for information on gaining certification.
3717-1-04.4(Q)(3) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Corrected During Inspection Ambient air temperature measuring device in reach-in cooler below prep counter was not accurate. Temperature measuring device was replaced during inspection. Recommend checking temperature measuring devices regularly to ensure they are working accurately.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of reach-in freezers in dry storage and can opener in food prep areas had excessive frost and food debris, respectively. Recommend having the can opener completely cleaned regularly, and the freezers defrosted or scraped down to allow the sides to be cleaned regularly.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Employee food wasn't separate from consumer food in reach in Coke-branded cooler. Recommend having employee food kept on its own shelf or in its own tray to maintain separation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-January-2024
| Comments |
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| 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. *EMPLOYEE DID NOT USE CORRECT HANDWASHING PROCEDURE* 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. *FACILITY DID NOT HAVE AN EMPLOYEE WITH MANAGER CERTIFICATION IN FOOD PROTECTION* 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. *REFRIGERATED, READY-TO-EAT DELI MEAT NOT DATE MARKED* VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. *DARK MARKS PRESENT ON FOOD CONTACT SURFACE OF ICE MACHINE, SANITIZER CONCENTRATION IN THREE COMPARTMENT SINK WAS LOW; SANITIZER CONCENTRATION WAS INCREASED TO ACCEPTABLE LEVEL 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. *Facility was in compliance for all other points at time of inspection.* Discussed violations with Person In Charge at conclusion of inspection. |