3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Properly provide an employee with manager certification in food protection.
Note: sanitarian observed in discussion the training has been completed and awaiting ODH certification.
Correct By: 12-Feb-2024
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed.
Observed frozen TCS food in the food prep sink without properly applied running water.
Note: corrected during inspection.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
locate the misplaced food thermometer.
Correct By: 12-Feb-2024
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
Observed not all working food containers to be properly labeled.
properly label all working food containers as observed to be missing.
Correct By: 12-Feb-2024
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed the floor in the food preparation area to be not easily cleanable.
Correct By: 12-Feb-2024
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the hood system located above the cooking equipment.
remove the observed build-up from the hood system which is located above the cooking equipment.
Correct By: 12-Feb-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-February-2024
| Comments |
|---|
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The person in charge is Certified in Food Protection. Sanitarian observed the ODH manager's Food Safety certification unavailable at time of inspection. VI - TCS Food: Observed improper method for thawing TCS foods. Sanitarian informed staff TCS foods need to be properly thawed under refrigeration, under running water, or the immediate application to the cooking process which is a good preventitive in the growth of organisms which can cause a foodborne illness. Note: management immediately corrected by running water at time of inspection. 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. X - P - Chemical: Toxic materials are properly identified and stored. |