3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed No date marks on the open bags of chicken, hard boiled eggs, and turkey in the main reach-in refrigeration unit. Employees stated the items were just received. Ensure opened TCS products from Stanton Middle School are being date marked.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Insufficient air gap between the flood rim and the water supply inlet of the sink being used to wash produce. Discontinue washing produce and receive from Stanton Middle School prewashed or install proper sink.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. Observed employee with servesafe certification posted but not ODH manager level certification. Contact proctor to determine if course was approved by ODH and to receive certification.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Repeat Handwashing sink not conveniently located near the serving/prepartion area. Employee restroom does not have a hand sink and uses the hand sink right outside the restroom (only hand sink in kitchen).
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets and hook to seal the milk #2 refrigeration unit. Observed white 3-door refrigeration in poor condition and needs repaired (damaged door and peeling paint/rust on shelving).
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Repeat Can opener blade dull or creating metal fragments.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area, warewashing area, etc.)
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed unapproved chest freezer. PIC stated that a new freezer may replace the current unapproved chest freezer. Freezer appeared in poor condition (rusty and uncleanable).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface not cleaned at the required frequency. Observed air drying racks with an accumulation of residue and debris.
3717-1-05.4(H) / Toilet room receptacle - covered.
Repeat No covered receptacle in women's restroom.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. Observed unnecessary items throughout the facility. Discussed items, PIC stated alot of equipment and facility items are not used and has no control on what can be removed from the facility. The FSO was observed more organized and appeared to have removed some items that are no longer used.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable above serving and prep areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-October-2021
| Comments |
|---|
| 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: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. X - P - Chemical: Toxic materials are properly identified and stored. |