3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Corrected During Inspection Missing and/or incomplete allergen declaration(s).
Observed missing and/or incomplete allergen declaration for the shrimp.
Note: corrected during inspection.
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 to be stored in a self-draining position and covered or inverted.
Note: corrected during inspection.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed three locations missing paint and material.
properly resurface to restore the observed three locations, the floor area near the rear entrance door, the wall area by the food prparation handsink, and the wall by the inside restroom door which is missing paint and material.
Correct By: 13-Jan-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-January-2024
| Comments |
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| Note: Ehrlich exterminating performs the monthly exterminating application. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. Sanitarian observed the person-in-charge employee with ODH certification. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. Sanitarian observed food contact surfaces being properly cleaned and sanitized. 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. 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. |