3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection Improper storage of single-service and single-use articles. To go containers shall not be stored on floor of the MFSO.
3717-1-06.4(A) / Repairing.
Observed the hot water tank and the hand sink faucet fixture to be leaking at the time of inspection. Physical facilities not maintained in good repair. Repair the hand sink and hot water tank before operating.
Facility Type: Mobile Food Service Operation
[?] Inspection Type: Standard
Inspection Date: 18-April-2023
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| This Mobile Food Service Operation (MFSO) has undergone a standard pre-licensing inspection and has been approved to be licensed. Notes to complete before operating: Drain the gray water container (ensure the tank is able to drained with out removing) and properly service/disinfect the potable water tank. Provide a proper back flow prevention device (ASSE 1024-LF) with the food grade hose. This shall be used each time the potable water tank is filled. Single use articles shall be properly protect from contamination once removed from original packaging. Provide verification that the manager has train food handlers on symptoms and confirmed illnesses that are required to be reported. Proper hot and cold running water shall be provided at all time of operation. See violation. The MFSO cannot operate if food handlers hands are not able to be washed. At least one person during operation should have PIC training with certification. Recommend owner attend a ODH managers certification in Food Protection. Provide Commissary Agreement with Water Street Owner. This location will need to be registered as a Processor with ODA. A ware house location is needed if foods are to be stored at home location. A license will be processed and issued once a signed application and license fee ($330) has been submitted to the KCHD. Commissary location is: Water Street Chicken 138 S Water St. Kent, OH 44240 VIN: 1FDWE45F83HB85125 License Plate: N991477 Observed the MFSO to be properly setup at time of inspection. Observed a proper 3-compartment ware washing sink and designated hand washing sink setup. All required equipment was properly available at time of inspection (test strips, sanitizer, gloves, thermometers, food grade hose, soap, paper towels, etc.). Observed cold holding equipment was holding at 40 degrees F. Okay to Operate once above items are completed |