3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency.OBSERVED THE CAN OPENER LOCATED IN THE KITCHEN NOT BEING WASHED, RINSED AND SANITIZED BETWEEN USES. THOROUGHLY CLEAN AND SANITIZE THE CAN OPENER BEFORE USING TO PREVENT CROSS CONTAMINATION WHICH CAUSES FOODBORNE ILLNESS.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have an employee with level two certification in food protection.NO LEVEL TWO CERTIFICATION IN FOOD PROTECTION. PROVIDE A LEVEL TWO CERTIFICATION IN FOOD PROTECTION. FAX OR MAIL A COPY OF YOUR SERVSAFE CERTIFICATION TO OHIO DEPARTMENT OF HEALTH FOR RECIPROCITY.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean.OBSERVED DUST AND DIRT ON THE EXTERIOR OF THE KNIFE RACK LOCATED IN THE FOOD PREP AREA. REMOVE ALL DUST AND DIRT AND MAINTAIN IN A CLEAN AND SANITARY MANNER.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.OBSERVED A BURNED OUT LIGHT BULB IN THE DRY STORAGE AREA. REPLACE BURNED OUT BULB.
3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents.
Heating, ventilating, and/or air conditioning systems not properly designed and installed.OBSERVED THE CEILING VENTS IN THE FOOD PREP AREA WITH BUILD UP DUST. REMOVE ALL DUST AND MAINTAIN IN A CLEAN AND SANITARY MANNER.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-November-2020
| Comments |
|---|
| OBSERVED PERSON IN CHARGE AND FOOD EMPLOYEES WEARING A MASK - FOOD SUPPLIER - USA FOODS - PEST CONTROL - MULHOLAND PEST CONTROL |
| III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. |