3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration.OBSERVED THE CHLORINE LEVEL OF THE DISH MACHINE IS NOT AT THE CORRECT CONCENTRATION TO PROPERLY SANITIZE FOOD UTENSILS AND EQUIPMENT. THE SANITIZER SHALL BE PROPERLY SUPPLIED TO THE DISH MACHINE DURING ALL TIMES OF OPERATION TO PREVENT A FOODBORNE ILLNESS. NOTE: THE PIC(PERSON IN CHARGE) IS MANUALLY SANITIZING ALL FOOD UTENSILS AND EQUIPMENT UNTIL REPAIR IS COMPLETE
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. THERE IS NO EMPLOYEE WITH THE STATE OF OHIO MANAGER CERTIFICATION IN FOOD PROTECTION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH THE APPLICATION FOR RECIPROCITY
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection [52] Improper storage of single-service and single-use articles.OBSERVED SINGLE SERVICE CARRY OUT CONTAINERS NOT INVERTED TO PREVENT CONTAMINATION DURING STORAGE. THE PIC(PERSON IN CHARGE) CORRECTED BY INVERTING ALL CARRY OUT CONTAINERS AT THE TIME OF INSPECTION.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Corrected During Inspection Re-use of single-service or single-use articles. OBSERVED SINGLE SERVICE FOOD CONTAINERS BEING RE-USED IN THE FOOD SERVICE OPERATION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-February-2022
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, THE HOOD SYSTEM IS SERVICED BY A LICENSED CONTRACTOR, FOOD LICENSE IS AVAILABLE |
| I - P - Employee Health: The operation had an employee health policy on file. THE FACILITY HAS AN EMPLOYEE ILLNESS POLICY. ALL EMPLOYEES SHALL SIGN AFTER READING THE EMPLOYEE HEALTH POLICY THAT CONTAINS THE COMMON FOODBORNE ILLNESS SYMPTOMS AND THIRTEEN REPORTABLE DISEASES. ALL EMPLOYEE HEALTH POLICIES SHALL REMAIN ON SITE X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED ALL CHEMICALS WERE PROPERLY STORED AND LABELED FOR SAFETY WITHIN THE FOOD SERVICE OPERATION VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. THE FOOD EQUIPMENT AND UTENSILS SHALL BE PROPERLY SANITIZED TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. |