3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager ODH certification in food protection.
Observed facility does not have an employee with manager ODH certification in food protection.
Note: sanitarian observed in discussion management has completed the training and is awaiting ODH certification.
Correct By: 28-Mar-2022
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s).
provide soap at the food preparation handwashing sink.
Correct By: 28-Mar-2022
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 clean utensils not stored in a self-draining position and covered or inverted.
Note: corrected during inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Corrected During Inspection Facility not maintained clean.
Observed build-up on a large air filter located in the food preparation area.
Note: corrected during inspection.
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
FSO current license not displayed.
Note: observed in discussion a renewal application with payment has already recently been forwarded to Division of License and Assessments
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-March-2022
| Comments |
|---|
| Note: Allied performs the monthly exterminating application. The contact phone number is:1-216-476-2700 |
| IV - Demonstration of Knowledge: The person in charge is Certified in Food Protection. >> Management informed sanitarian currently awaiting ODH certification VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. >> Observed food properly date marked and used within 7 days. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. >> Observed food contact surfaces being properly cleaned and sanitized. III - Preventing Contamination by Hands: Hand washing facilities are not fully properly supplied. >> Observed the food preparation hand washing sink not fully properly supplied. Observed a available water temperature of 110°F, paper disposable towels, signage and with the need to replenish the unavailable soap at the handwashing sink. |