3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Equipment and utensils (blenders) contacting TCS food not cleaned every four hours. Per conversation with employees present, the blenders are washed once a day. Blenders shall be warewashed (Wash, rinsed, and sanitized, air dry) every at leasted.
Correct By: 23-Feb-2022
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No air gap or approved backflow prevention device on the blender rinse equipment. Provided a proper backflow prevention device on the direct water connection to the bender rinsing equipment.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Provide a certification of the person who will be the designated ODH manager of this location.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Food Prep Handwashing sink water was below 100°F. Provide proper hot water to this hand sink.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed single use beverage containers were removed from original protective packaging and stack high to allow for lip contact area of container exposed to contamination.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed Ice accumulation on the interior of Freezer # 1 and #2 at the time of inspection. Have to freezers serviced. Recommend not storing items on top of the freezers.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Complete the service of the water conditioning device. Ensure the filters are marked for next service.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-February-2022
| Comments |
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| Notes: 1) Recommend discontinue using milk crates as dunnage racks or chemical storage. 2) Rest Rooms are currently closed to public. 2) Ensure staff is trained on proper date marking of Milk products ( 7 days means count the day of opening as day 1.) 3) Provide verification that all food employees have been properly trained on symptoms and confirmed illnesses to report to managers. 4) Train all staff on proper hand washing in regards to breaking task. All items documented on this report will be rechecked at then next standard inspection. |