3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.
Observed the prepared quaternary sanitizing solution at incorrect a concentration of approximate 100 ppm.
Note: staff immediately corrected during inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
provide an employee with manager ODH certification, make available at the time of inspection, in food protection.
Correct By: 28-Dec-2023
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s).
Observed one no soap at one of the three handwashing sink(s)
properly provide soap at the third handwashing sink.
Note: staff informs sanitarian the ordered new supply is expected to arrive soon.
Correct By: 28-Dec-2023
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean utensils are stored in a self-draining position and covered or inverted.
provide all clean utensils tobe stored in a self-draining position and covered or inverted.
Note: corrected during inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-December-2023
| Comments |
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| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a stored thermometer properly sanitized and air-dried then placed into the internal monitoring recording of the TCS food, a food item sliced tomatoes at 41°F. Discussed with staff this a good observed process of the good preventitive of potential cross-contamination which can cause a foodborne illness. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. Sanitarian informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. X - P - Chemical: Toxic materials are properly identified and stored. |