3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. Observed ServeSafe certification but no ODH (Ohio Department of Health) manager level certification. Recommend contacting the proctor and inquiring about the ODH certiffication.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area (shelving units), shelving at warewashing area, etc.).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items on premises. Observed white three-door refrigeration unit, garbage disposal/sink, and other equipment/items that are no longer used in the facility or in disrepair.
3717-1-06.1(A) / Floors, walls, and ceilings.
Ceilings not smooth and easily cleanable above serving and prep areas. Observed unsecured ceiling tiles above the red wall cabinet on the front front neart the reeach-in refrigeration unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-March-2024
| Comments |
|---|
| Ensure all employees are implemented in the FSO's employee health reporting agreements (sick policy). Ensure new hand sink is only being used for handwashing. The sink shall not be used as a fill/dump sink. The violations documented are to be corrected and will be checked during next inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |