| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC and food employee worker were unable to answer questions regarding food safety along with having multiple critical violations during time of inspection. 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.  |
| 3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness. Critical Person in charge did not ensure their employees are properly trained in food safety. There is no one in the facility who has had level 2 ServSafe training. To prevent foodborne illness, the person in charge shall e nsure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. As of March 1, 2017 a person in a managerial position who oversees food production needed to be ServSafe level 2 certified. Next in person class with RPH is May 24 and May 26 8:30-5 both days. Or you may choose to take the online version of the course and then take the proctored exam held at RPH on May 2nd at 9:00am. Please see attachements in comments section for signup and FAQs. |
| 3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Facility did not have an employee reporting illness agreement. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Gave RPH employee reporting illness agreement at time of inspection. Instructed PIC to have food employees read over the form and sign for verification of their understanding to report any symptoms or illness to PIC and be excluded from working with food. Correct By: 11-Apr-2017 |
| 3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Facility did not have a norovirus cleanup procedure. 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. Gave RPH copies of Norovirus cleanup procedure during inspection, and instructed PIC to obtain those items needs in case of vomiting or diarrheal episode. Need to keep norovirus cleanup procedure and equipment stored at facility. Correct By: 11-Apr-2017 |
| 3717-1-02.4(C)(8) / Person in charge: duties - ensure employees are rapidly cooling TCS foods. Critical The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. Observed improper cooling methods (6inches deep), facility is not taking temperatures of TCS products during cooling process, and was insufficient in meeting cooling parameter times and temperatures (veal parm 81.9*F-4 hours after start of cooling). To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. Educated PIC and food employees on proper cooling methods, gave RPH handouts on cooling parameters along with a cooling parameters chart that needs to be completed and kept on file for sanitarian review. Correct By: 11-Apr-2017 |
| 3717-1-03.2(D) / Food storage containers - identified with common name of food. Food storage containers are not properly labeled. Observed white powdery substance on top of microwave without common name labeled along with oj in refrigerator without common name on jar. 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. Instructed PIC and food employee any food product taken out of their original container that is not unmistakably idendified has to bare a label with common name (i.e. brand of flour with just flour). Correct By: 11-Apr-2017 |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths. Observed rags being improperly stored throughout facility (on top of covered meat slicer). (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. Instructed PIC on proper storage of wiping cloths. Correct By: 11-Apr-2017 |
| 3717-1-03.4(D) / Cooling - temperature and time control. Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. Observed veal parmasean patties and sauce in walk-in cooler at 81.9*F that had been there for 4 hours. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less. PIC voluntarily discarded about 2 lbs of veal parmasean patties and sauce due to temperature abuse. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical TCS foods were not being held at the proper temperature. -Observed 2 plates of leftover lunch sitting on the grill top (82*F & 88.2*F). To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Plates had been sitting there for 3 hours, so PIC voluntarily discarded about 4 oz of chicken breast sandwich, 3 oz pasta and about 5 oz of pureed foods. If storing left over meals, keep hot at 135*F or above or place into the refrigerator to cool and re-heat to 165*F. Correct By: 11-Apr-2017 |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed opened bag of lettuce without proper date mark. 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. Instructed PIC to properly date mark all TCS foods with either date of opening/preparation or expiration date or both. Food employee stating not enough to keep, voluntarily discarded about 4 oz of shredded lettuce. |
| 3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics. Equipment and/or utensils contain improper materials. Observed ice scoops being stored on top of wiping cloths on cart in kitchen. To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Instructed PIC to discontinue storing utensils or equipment on top of wiping cloths as these harbor bacteria and are not smooth and easily cleanable and can absorb wet materials. Correct By: 11-Apr-2017 |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed homeuse Hamilton Beach toaster & microwave in facility Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if these pieces of equipment no longer perform to satisfactory, replace with commercial grade equipment. Any new equipment entering facility needs to be commercial grade. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed walk-in cooler condensation unit frozen around the lines. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Instructed PIC to properly repair freezer unit, do not store foods directly under frozen icicles. Ensure proper cleaning is done after repairs have been made. Correct By: 11-Apr-2017 |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed inside of mini toaster/oven to have black carbon residue and crumbs accumulated inside. Nonfood-contact surfaces of equipment shall be kept clean. Instructed PIC to properly clean out equipment and to clean at a frequency neede to preclude soiled residue accumulation. Correct By: 11-Apr-2017 |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed flour and brown sugar containers to have crumb accumulation on inside and outside. Nonfood-contact surfaces of equipment shall be kept clean. Instructed PIC to clean contianers storing these foods. Correct By: 11-Apr-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Observed inside ceiling of Victory refrigerator to contain dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Instructed PIC to clean ceiling of Victory refrigerator. Correct By: 11-Apr-2017 |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed clean and sanitized equipment near warewasher being stored facing upright. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Instructed PIC to invert all equipment so that they cannot become contaminated. Correct By: 11-Apr-2017 |
| 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The plumbing system was not properly maintained. Observed 2-comp prep sink to be constantly dripping. A plumbing system shall be properly maintained. Instructed PIC to properly repair 2-comp sink. Correct By: 11-Apr-2017 |
| 3717-1-06.1(I) / Light bulbs - protective shielding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed an unprotected light bulb in Victory refrigerator. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Instructed PIC to place proper shielding around light bulb. Correct By: 11-Apr-2017 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. -Observed floor in walk-in refrigerator to contain black soiled residue build up in right corner under shelving units. -Observed walk-in freezer floor to contain food crumb residue. 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. Instructed PIC to properly clean and remove soiled residue build up from walk-in refrigerator and freezer. Correct By: 11-Apr-2017 |