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

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Servesafe certification were observed posted but no ODH manager level certification. Employees were unaware if servesafe course was registered with ODH.

3717-1-04.1(Y) / Temperature measuring devices.
Cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed no thermometer in the milk refrigeration unit.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed laminate peeling for the prep surface.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed shelving above the three compartment sink with an accumulation of dust and debris.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water leaking under the sanitizer compartment of the three-compartment sink.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 26-January-2023

Comments
Observed exposed wires in open junction box on the wall next to the entrance door from the hallway. Single-use items shall be stored protected and away from areas exposed to splash. The violations documented shall be corrected and will be checked during next standard 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

Comments

Observed exposed wires in open junction box on the wall next to the entrance door from the hallway.
Single-use items shall be stored protected and away from areas exposed to splash.

The violations documented shall be corrected and will be checked during next standard 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.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.