3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Observed person in charge was unaware of how to calibrate a thermometer. PIC was not aware of proper re heating procedure or correct temperature. Person in charge stated that date marked items are good for 10 days. Per code date marked items are to be discarded in 7 days. Person in charge should become more familiar with food safety knowledge and should be able to demonstrate and answer questions in regards to the 16 areas of knowledge within the food code.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed ice with scoop handle touching ice. observed relish container with spoon handle sitting on top of relish. Observed shredded cheese container with tong handle touching cheese. Any item/utensil that comes in contact with bare hands can not be placed in a way that results in the bare hand contact surface to be touching the food causing the food to be contaminated.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed facility current procedure of reheating is taking chili from refrigeration and putting in hot holding unit. Re heated chili temperature taken was 135°F. To re heat items the item should reach 165°F at least once and then can be held in hot holding unit at 135°F or higher. If item is put directly into hot holding unit the item will never reach 165°F. Chili should be heated to 165°F for at least 10 seconds and then can be transferred to hot holding unit.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Observed no date marking on cut onion container. Observed no date marking on preppared chili in fridge. Any item that is cut, prepped, cooked, opened, altered in any way needs a date mark indicating when the alteration took place. The day the alteration takes place is day 1 and each item has a total of 7 days before the item must be discarded.
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.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Observed facility did not have at least one employee with ODH certified serv safe level 2 certificate.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Observed facility does not have vomit/diarrhea spill kit available with procedures.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Observed various sauces and spices in containers with no label indicating what the item is. Any item that is removed from its original packaging and is not easily identifiable needs a label indicating what the item is. (mostly, but not limited to, applys to sauces, spices, and various meats)
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.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed wet wiping cloth sitting out on prep table. Any wet cloth not being used shall be stored in sanitizing solution.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(R) / Food storage - prohibited areas.
Observed onions being stored on top of tools/other various non food items in water room in outdoor building. Observed various dressing being stored in same water room. All food should be stored with food and not intermixed with non food items. Re esemble outdoor building to ensure all non food items are kept together.
To prevent contamination, food may not be stored in areas described in this rule.
3717-1-04.4(B) / Cutting surfaces.
Observed both cutting boards in facility with dark scores. If cutting board can not be thoroughly cleaned and white at the end of the night they either need replaced or resurfaced.
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.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed outside dumpsters with lids left open.
Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers.
3717-1-06.4(A) / Repairing.
Observed exposed wood/dry wall in bathroom. Observed fridge in out building holding lettuce with broken metal back piece.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed debri under cone dispenser. Observed debri on flavor burst pumps. Observed debri/dust on bottom of shelving specifically shelving holding box of spoons. Observed milk fridge with splatters on the side and floor. Observed syrup splatters on the wall behind syrup station. Observed dripping and build up on vent/hood above fryers/flattop. Observed dust accumulation around vent on ceiling by hood/vent. Observed bottom of freezer with food debri. Observed ice build up along sides in circus man reach in freezer as well as food debri along the top. Observed reach in freezer by fryers with ice build up around vent at the top. Observed ice build up in freezers located outside in out building. Observed exterior door used to go in the outbuilding with build up/debri on door.
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(N) / Maintaining premises - unnecessary items and litter.
Observed outdoor building with many different machines and items not being used. All unneccessary/broken items not being used need to be removed from the premise. Work area in out building should be organized and not clutter and remove any garbage/litter.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-February-2018
| Comments |
|---|
| Facility has minor cleaning issues. Facility should concentrate on cleaning hard to reach places and in-between equipment. Facility will be monitored closely in the future for date marking, labeling, proper re heating, and PIC demonstration of knowledge. Facility does have pest control. Facility does have thermometer and test strips available. Facility has employee health policy in place. Prep cooler temperatures were a few degrees higher than proper holding---inspection occurred during lunch rush and prep cooler was being constantly used. Inspector told PIC of issue and asked PIC to keep an eye on the temperatures and always remember to keep lid closed. Facility needs at least 1 person certified in serv safe level 2 course with the ODH certified certificate, referred to www.pchd.org for classes. |