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 ODH certification in food protection.
Note: sanitarian observed in discussion the training has been completed and awaiting ODH certification.
Correct By: 31-Aug-2023
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.
Observed improper use and/or maintenance of wiping cloths in-between uses.
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 lower portion of the reach-in freezer, the wall area by the food prparation handsink, and the wall by the inside restroom door which is missing paint and material.
Correct By: 31-Aug-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-August-2023
| 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. 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. |