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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.

3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding.OBSERVED TOMATOE SAUCE AT 89 DEGREES FAHRENHEIT IN THE HOT HOLDING WELL.. ALL FOOD ARE TO BE REHEATED TO 165 DEGREES WITHIN TWO HOURS BEFORE HOT HOLDING TO REDUCE THE RISK OF A FOODBOURNE ILLNESS. CORRECTIVE ACTION. PIC DISCARED FOOD

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.NO EMPLOYEE HOLDS AN ODH-ISSUED LEVEL II MANAGER OBSERVED CERTIFICATION IN FOOD PROTECTION.

3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected.OBSERVED THE SCREEN ON THE SCREEN DOOR IS TORN OFF OF THE FRAME

3717-1-05.4(H) / Toilet room receptacle - covered.
Repeat No covered receptacle in women's restroom.UNISEX EMPLOYEE BATHROOM IS WITHOUT A COVERED TRASH CAN

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED EXCESS DUST AROUND CEILING VENTS

3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights.OBSERVED LIGHT SHIELD ABOVE FLOOR MIXER IS BROKEN


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 05-July-2023




Comments
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
VI - TCS Food: Observed improper reheating of food for hot holding..OBSERVED TOMATOE SAUCE AT 89 DEGREES FAHRENHEIT IN THE HOT HOLDING WELL.. ALL FOOD ARE TO BE REHEATED TO 165 DEGREES WITHIN TWO HOURS BEFORE HOT HOLDING TO REDUCE THE RISK OF A FOODBOURNE ILLNESS.
CORRECTIVE ACTION. PIC DISCARED FOOD
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.