Number of critical violations:	1
Number of non-critical violations:	3

3717-1-04.1(Y) Repeat Observed the pizza food preparation cold holding equipment that did not contain a thermometer at the time of inspection. To prevent health hazards, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Provide a thermometer to monitor the temperature for the pizza food preparation cold holding unit.

3717-1-04.5(A)(3) Observed a container for storing utensils on the shelve above the warewashing sink that was dirty at the time of inspection. To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. Recommend warewashing the utensils that are stored in this container. The container shall be cleaned and maintained.

3717-1-05.1(O)(2) Corrected During Inspection Critical Repeat Observed the handwashing sink in the back warewashing area being used for purposes other than handwashing. Items were found being stored in the sink. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using the handwashing sinks for anything other than hand washing.

3717-1-05.4(O) Observed waste receptacle drains that did not have plugs at the time of inspection. To prevent health hazards, drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Drain plugs shall be provided for the outside waste recptacle.

Comments

All temperatures measured were acceptable at the time of inspection. PIC was knowledgeable on food safety. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F(43°C) or the temperature specified by the manufacturer. The bulk garlic container is labeled keep refrigerated, the small container of the product shall also be kept refrigerated. If the garlic mixture is to be held without temperature please provide documentation to the Health Department that the item is shelf stable. A level 2 ODH certification in food safety is required to be obtained for one operator of the facility by March 1, 2017.