3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical Corrected During Inspection Date the last shellstock was sold or served was not recorded on the label.
Shellstock tags need to have a date recorded of the last shellstock was sold. For traceability
the date of when the last shellstock is sold shall be recorded on the label for all shellstock.
Note: corrected during inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed one missing temperature gauge in the reach-in cooler.
properly provide a temperature gauge in the reach-in cooler where observed to be missing.
Correct By: 15-Aug-2023
3717-1-06.4(A) / Repairing.
.Physical facilities not maintained in good repair.
Observed one missing hood light bulb.
properly provide to restore the observed one missing hood light bulb which is located in the food preparation area.
Correct By: 15-Aug-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed missing paint in several areas of the basement and walk-in cooler floor area.
Note: management informs this maintenance is already scheduled for soon to be completed.
Correct By: 15-Aug-2023
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed collected dust on the rear of the cooking fryer equipment.
properly remove the observed collected dust from the rear of the cooking fryer equipment.
Correct By: 15-Aug-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-August-2023
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| Note: Terminex exterminating performs the monthly exterminating application. The phone number is: 440-717-9370 |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: Toxic materials are properly identified and stored. |