3701-21-22 OAC / Food choking standards
CorrectedDuringInsp The FSO did not dispay the choking standards.
The food service operation shall ensure that the choking standards are readily accessible to the public and employees. PIC POSTED THE GIVEN CHOKING POSTER IN THE DINING AREA. Correct By: 16-Sep-2016
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment is not cleaned at the required frequency. OBSERVED THE PIZZA OVENS IN THE BAR AREA TO BE DIRTY.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. THE PIZZA OVENS SHALL BE CLEANED BEFORE NEXT USE OR IF THEY ARE STILL USED.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the bar..
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 19-Sep-2016
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink in the bar..
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Correct By: 19-Sep-2016