3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean.
Observed build-up on the one dough maker equipment spindle.
properly remove the observed build-up from the one dough maker equipment spindle.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Properly provide an employee with manager certification in food protection.
Note: sanitarian observed in discussion the training has been completed and awaiting ODH certification.
Correct By: 17-Jan-2024
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths.
Observed improper use and/or maintenance of wiping cloths in-between uses.
Note: corrected during inspection.
Correct By: 17-Jan-2024
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the wall located behind the warewashing equipment.
remove the observed build-up from the wall which is located behind the warewashing equipment.
Correct By: 17-Jan-2024
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed one missing light cover and ceiling tile both located by the warewashing equipment.
Correct By: 17-Jan-2024
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed one non-working hood light bulb.
repair to properly restore the observed one non-working hood light bulb.
Correct By: 17-Jan-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-January-2024
| 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 - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed build-up on the one dough maker equipment spindle. Sanitarian discussed with management by removing the observed build-up from the dough maker equipment spindle 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 - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff 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. |