3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Food-contact surface of can opener was observed to be in need of cleaning. Can opener was cleaned during the inspection.
Corrected on site.
3717-1-04.1(Y) / Temperature measuring devices.
No thermometer was observed in a reach-in cooler near the front of the food preparation area.
Ensure that all coolers have a working thermometer.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Rust was observed on a shelving unit used for air-drying clean equipment.
Ensure that non-contact food surfaces are kept clean to prevent the accumulation of soils.
3717-1-06.4(M) / Storing maintenance tools.
Motor observed being stored on shelf with food products.
Ensure that maintenance tools are kept separated to prevent possible contamination of foods.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Dust accumulation observed on wall.
Make sure that walls are cleaned at a sufficient frequency to prevent the accumulation of soils.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2020
| Comments |
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| Spoke to person in charge regarding violations. Crystal Stevenson assisted on 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 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. *FOOD-CONTACT PORTION OF CAN OPENER OBSERVED TO BE IN NEED OF CLEANING; CAN OPENER WAS CLEANED 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. |