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: TCS foods not properly date marked to indicate the day by which the food shall be consumed or discarded to prevent a foodborne illness. CORRECTED: Employees dated the food as required.
Correct By: 18-Jan-2019
3717-1-05.1(B)(1) / Approved plumbing system.
Plumbing system does not comply with the Ohio building code. OBSERVED: CHANGE IN LOCATION & ADDITION/REMOVAL OF PLUMBING(dishwasher, bar sink, hand sink) THAT NEEDS A PERMIT & APPROVAL. Have plumber get required permit & approval from Richland Public Health
Correct By: 01-Feb-2019
3701-21-03 / Facility layout and equipment specifications for FSO
FSO did not submit facility layout and equipment specifications. OBSERVED:Facility made changes to the layout on file. Submit new drawings & equipment list for new equipment.
Correct By: 01-Feb-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-January-2019
| Comments |
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| Reviewed with Ben Lash |
| Food Process Reviewed: onion soup - reheating X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |