3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. The current cold holding equipment is in need of repair. Repair unit before storing TCS foods onsite. Equipment shall hold cold foods at 41 degrees F or below.
Correct By: 12-May-2023
Facility Type: Seasonal Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-May-2023
| Comments |
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| Notes from Inspection to Follow-up on before Re-inspection: 1) Facility shall have a employee with manager certification in food protection from ODH. New operator has provided a Person In Charge certification. Risk Level III FSO's are require to have one person with the ODH managers certification. 2) Repair the Reach In cold holding equipment to hold at 41 degrees F or below. 3) Provide Commercial grade shelving to accommodate the air dry needs for the warewashing set-up. Closet Maid shelving is not approved for this area. NSF approved or equivalent equipment is required. 4) Hand washing sinks are only to be used for hand washing. 5) Provide proper shelving for dry storage. 6) Contact ODA regarding registering the location as a Warehouse/food processor. Provide documentation (Email/letter) that the process has been started. Operator is planning to use this location as part of their MFSO plan. 7) Ensure proper paper towels are provided at the hand washing sink. 8) Provide a metal stem temperature measuring device. 9) Post an ODH choking poster and No Smoking signage. |