3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink was being used for purposes other than handwashing. Containers of tater sauce were observed in the hand sink. Staff removed and cleaned the sink.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation. Bracelets, watches and fit bits are not permitted to be warn by food handlers.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Single use beverage cups shall be properly stored in their original packaging while on display and during storage to prevent contamination to the lip contact area.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed the walk-in freezer condenser to have ice accumulation on discharge pipes. Ice is accumulating on foods. To prevent contamination, repair the condenser to not have ice accumulation and discontinue storing foods under the discharge pipes.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed multiple holes in the FRP walls throughout the FSO (around the 3 compartment sink and in the Mop room 103N). Seal holes in FRP.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 01-September-2021
| Comments |
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| Notes: 1) Provide Person In Charge and ODH managers certification for review at the location. 2) Post a ODH Choking poster. 3) Post the current FSO license (once received). 4) Raw chicken shall always be stored below cooked corn and other possible RTE foods (or based on final cooking temperatures). 5) Managers shall be knowledgeable of location of vomit clean up kits and be able to discuss clean up procedures. 6) Verification of training of employees regarding symptoms and confirm illness that are required to be reported shall be provided at the location for review. 7) Clean can opener often. 8) Highly recommend discontinue the use of the stapler. Develop another means to maintain tickets organized. Stapes could end up in foods creating serious issues. Overall, The FSO was observed to be clean and organize. Low staffing issues are creating issues. Manager was able to demonstrate knowledge in regards to the food safety of the FSO. All violations and notes will be rechecked at the next standard inspection. |