Warren County Combined Health District

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

Critical
Non-critical

3717-1-06.4(K) / Controlling pests.
Critical There were ants all over the handwashing sink near the drive thru window. Take measures to eliminate any pests in the facility to reduce the likelihood of contamination.

3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection The spray nozzle at the 3 bay sink was hanging below the flood rim of the sink. To eliminate the possbility of back flow and contamination of the water source, ensure that the spray nozzle is always kept above the flood rim of the sink. The spray nozzle was hung up.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 24-September-2021

Comments
Facility is risk level IV due to using time as a public health control.
X - P - Chemical: Toxic materials are properly identified and stored. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.

Comments

Facility is risk level IV due to using time as a public health control.

X - P - Chemical: Toxic materials are properly identified and stored.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.