3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed employees unsure of what ingredients are in the yum yum sauce. Terriyaki sauce stated refrigerate after opening.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Observed Oil and Garlic mixture and yumyum sauce not held cold under 41 degrees F. A 4-hour written procedure must be developed and implementd if the product is going to be held out at room temperature. A risk level 4 license will be need for next licensing year if this is going to occur.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat In-use utensils improperly stored. Observed rice utensil being stored in a container of room temperature water.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed accumulation of food residue and debris on the rice cookers, and on the door handles/gaskets of the refrigeration and freezer unit.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors, walls, and area around the grills and the pizza oven are not maintained clean. Observed a build-up of grease in this area. Ventilation hood system were observed with an accumulation of grease and is in need of cleaning. Observed cleaning in process and PIC stated they will continue to clean the hoods more frequently.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-February-2021
| Comments |
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| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and disinfecting, sick policy, etc.) during the inspection. Foods that are received shall be from an approved source. Foods processed and prepped at other locations shall be registered with Ohio Department of Agriculture and become a processor. The violations documented shall be corrected and will be checked at the next standard inspection. |