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 ODH manager certification in food protection.
Note: sanitarian informed by management enrollment will be scheduled for this completion.
Correct By: 22-Sep-2023
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.
Observed a bag of rice on the floor in the food preparation area.
Note: corrected during inspection.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean equipment and utensils not stored in a self-draining position and covered or inverted.
properly store all clean equipment and utensils not stored in a self-draining position and covered or inverted.
Correct By: 22-Sep-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed missing wall paint by the mop sink and missing approximately one inch diameter wall material near the rear entrance door.
Correct By: 22-Sep-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-September-2023
| Comments |
|---|
| Note: exterminating information to be provided |
| 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, hot holding beef at 137°F. Discussed with staff this a good observed process of the good preventitive of 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. 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. |