3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Observed facility does not have an employee with manager ODH certification in food protection.
Properly provide an employee with manager ODH certification in food protection.
Correct By: 17-Feb-2024
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s).
properly provide soap at the food preparation handwashing sink.
Note: soap is temporarily used from a nbearby handwashing sink with soon to be completed.
Correct By: 17-Feb-2024
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices.
Observed in discussion with Pic of two expired fly strips which is containing multiple trapped flies.
replenish the fly strips with newer fly strips located by the food preparation area and the basement.
Correct By: 17-Feb-2024
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean.
Observed and discussed with Pic of exterior build-up on several pan surfaces.
proiperly remove the observed exterior build-up from the several pan surfaces.
Correct By: 17-Feb-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2024
| Comments |
|---|
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The person in charge is Certified in Food Protection. Sanitarian observed the ODH manager's Food Safety certification unavailable at time of inspection. VI - TCS Food: Observed improper method for thawing TCS foods. Sanitarian informed staff TCS foods need to be properly thawed under refrigeration, under running water, or the immediate application to the cooking process which is a good preventitive in the growth of organisms which can cause a foodborne illness. Note: management immediately corrected by running water at time of inspection. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. Sanitarian informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. X - P - Chemical: Toxic materials are properly identified and stored. |