3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors in the following locations at the time of inspection: (1) Under the ice machine located in the back of the kitchen. (2) Under the equipment in the SBC area. (3) In the cabinet located underneath the slushy freeze unit (near drain).
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-November-2016
| Comments |
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| The person in charge demonstrated excellent food safety knowledge at the time of inspection. The facility's current employee health policy has 5 of the 13 illnesses that the Ohio Food Code requires to be reported. Refer to the rule 3717-1-02 (A)(3) for the complete list of illnesses that shall be included. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |