- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law. Provide an employee illness policy
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Critical: Observed food packages that are not properly labeled.
To properly inform consumers, packaged food shall be labeled as specified in law.
- Critical: Observed single-use gloves being used improperly (not changing gloves when switching task).
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Miscellaneous sources of contamination observed (saw is too close to handsink and vacuum packaging machine is too close to insect catchers).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked (food from outside vendors lacking use by dates).
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.
- Critical: There is no test kit available for measuring the concentration of the sanitizer (chlorine test strips).
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Equipment food-contact surfaces or utensils are dirty (saw and vacuum packaging machine) .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (saw and vacuum packaging machine).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed a build-up of dirt and debris (fan guard cover in walk in).
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.
- Critical: Observed the presence of live insects, rodents, and other pests (flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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06/25/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Tibor's Kosher Meat Market, 2185 S Green Rd, University Heights, OH 44121 »