3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.
Observed build-up on the can-opener blade.
Note: corrected during inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.
Observed not all ready to eat TCS foods being properly date marked, and discarded when required.
Note: corrected during inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Locate and make available at time of inspection the ODH manager certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-March-2023
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - P - Protection from Contamination: Foods are all protected from physical and environmental contamination during storage, preparation, holding and display. Sanitarian discussed with staff of all fully covered TCS food container is a good preventitive of potential cross-contamination which can cause a foodborne illness. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Observed not all ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff by having all 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. Note: staff immediately properly date marked a prepared sauce used from prior date for corrected during time of inspection. |