discussed exclusions and restrictions
Employees changed gloves and washed hands as needed
ready to eat foods were handled iwth proper glove, utensil use
- Employees shall practice proper food safety
Ensure employees are knowledgeable to proper temperatures, procedures and food handling
food products received from approved sources
- PHF's in coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
- PHF's were holding at 121F to 128F.
PHF's shall be hot held at or above 135F to minimize microbial growth.
- PHF's were cold holding at 44F to 45F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were thawed and cooled properly. Discuscsed cooking and reheating
raw animal foods were properly stored in a manner to prevent cross contamination
fso does not serve animal foods in a raw or undercooked form
chemicals were properly stored in a manner to prevent chemical contamination
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11/09/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- In-use utensils are improperly stored. Observed utensils being stored inbetween equipment
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not being held at the proper temperature. PHF's (ex=cheese, sour cream, hot dogs, diced tomatoes, shredded lettuce, raw meats, cooked peppers, etc.) were holding at 44F to 45F in the coolers.
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. Temperatures of coolers adjjusted.
- TCS foods were not being held at the proper temperature. PHF's (ex=pork. chicken soup, queso sauce) was holding at 121F to 128F in the steam table and on top of the griddle.
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. Items reheated to 165F.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were not date marked.
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.
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Observed improper use or placement of an insect control device. Observed fly strips hanging from ceiling in close proximity to food preparation surfaces.
Insect control devices that stun insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: they are not located over a food preparation area
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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11/09/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
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. Food employee was observed touching ready to eat foods with bare hands. Employee was directed to put on gloves and practice was corrected.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. It did not appear that the person in charge had a full working knowledge of all the facets of safe food handling within the facility. There should always be someone available who is knowledgeable in all facets of the preparation/cooking process of foods served at facility. The language barrier did seem to impede the conversation as it pertained to the questioning of practices implemented but there definitely appeared to be gaps in knoledge.
- Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. When cooling large quantities of PHF i.e., refried beans
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. All foods prepared at facility/repackaged shall be marked with either the date the food was prepared/repackaged and/or the date the product is to be pulled. A maximum of seven days is allowed for such foods to be used.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Foods stored in walk-in cooler and chest freezer should be covered to protect foods from possible contaminants while in storage. Further, discontinue "nesting" pans directly atop food stocks due to the fact that the bottom of a container is likely to pick up contaminants while in storage and could easily transfer these contaminants to the food stocks they come into contact with.
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06/30/2015 | Critical Control Point Inspection |
- Food storage containers are not properly labeled.
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. Label all bulk storage bins for foods at facility so foods can be properly identified as per rules
- Unapproved food contact surfaces contained wood and/or wicker.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Replace plywood shelving leaf used to hold salsa bowls and wood shelving unit w/ like fixtures of an acceptable material.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Sanitary line under 3 compartment sink appears to be leaking and has been taped with "packing" tape to address. Water was ran from fixture and no water appeared to be leaking from line at time of inspection but it would appear there is a problem. Tape should be removed and line should be repaired as per Ohio building code.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
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. Provide protective shield for exposed bulb in walk-in cooler to protect food stocks and personnel in case of bulb breakage.
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06/30/2015 | Standard Inspection |
Discussed exclusions and restrictions with employees
- Food prep area handwashing sink was not supplied with soap
Ensure all handsinks have an adequate supply of handsoap for wasy accessibility of handwashing
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
- Refried beans and carnita was holding at 119F and 130F.
PHF's shall be hot held at or above 135F to minimize microbial growth.
PHF's were cold held, cooked, cooled and thawed properly. Discussed reheating procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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12/04/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Refried beans were holding at 119F in the oven and chicken was holding at 130F on top of the stove.
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. Refried beans were reheated to 165F and chicken was placed into cooler.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in the coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
provide soap at all handwashing sinks for easy accessibility of handwashing
- Observed a build-up of dirt and debris.
Thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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12/04/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees were changing gloves as needed and washed hands as necessary
Ready to eat foods were handled iwth proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Several PHF's in coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
PHF's were hot held, cold held, cooled, thawed and cooked properly. Discussed reheating procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals are properly stored in a manner to prevent cross contamination
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06/19/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Several PHF's in the coolers were not date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 19-Jun-2014
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Thermometer reading 110F in a cold holding unit.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit. (0-220F). Correct By: 19-Jun-2014
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06/19/2014 | Standard Inspection |
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