Pickaway County Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Observed a container of chili prepared the day prior that had not been properly dated. All ready to eat foods held more than 24 hours shall be properly dated to prevent them from exceeding 7 days. At the time of inspection this container was properly dated.

3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Observed scissors in a container of straws. Do not store utensils in an area where they may contaminate food contact items such as straws.

3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Observed ice cream scoops stored in standing water. Store foods using an appropriate method from 3.2(K). Recommend using a rinse cup and a dry storage cup as long as utensils are properly sanitized at least every 4 hours.

3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed facility was cleaning and reusing ziploc baggies for its frozen foods. Single use articles shall be used for a single use as they are not made with sufficient strength for successive washing.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed a knife with a melted handle. Replace equipment with melted handles as they are no longer smooth and easily cleanable.

3717-1-04.1(KK) / Food equipment - certification and classification.
Observed that the facility had noncommercial can openers and a non commercial microwave. All equipment shall be commercial grade to meet day to day demands.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 11-January-2019

Comments
PIC- Edea Went over report with PIC. 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. PROPERLY DATE MARK ALL READY TO EAT FOODS TO PREVENT THEM FROM EXCEEDING 7 DAYS. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. 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. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan.

Comments

PIC- Edea

Went over report with PIC.

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. PROPERLY DATE MARK ALL READY TO EAT FOODS TO PREVENT THEM FROM EXCEEDING 7 DAYS.
VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized.
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.
Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan.