3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The FReal milk shake machine was not dispensing sanitizer after each mixing.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
HAVE THE FREAL MILK SHAKE MACHINE REPAIRED SO IT DISPENSES SANITIZER AFTER EACH USE. DO NOT USE THE MACHINE UNTIL REPAIRED. Correct By: 28-May-2016
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Pepsi boxes and other drink boxes were stored on the floor in the walk in cooler and in the customer area.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
STORE FOOD THAT IS CONTAINED IN CARDBOARD BOXES AT LEAST 6 INCHES OFF OF THE FLOOR. Correct By: 30-May-2016
3717-1-03.5(C)(2) / Food labels - packaged food
A label on a food packaged in the RFE or FSO did not contain all required information. The pasta salad label did not contain the weight.
Foods shall be labeled as specified in this rule to informa customer.
WRITE THE WEIGHT ON THE SALADS, CHEESE, AND OTHER ITEMS THAT YOU PACKAGE. Correct By: 30-May-2016
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. The tongs for the hot dogs were stored were customers could contaminate them.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
STORE TONGS IN A CLEAN PROTECTED LOCATION. CLEAN AND SANITIZE TONGS AT LEAST EVERY 4 HOURS. Correct By: 28-May-2016
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-May-2016
| Comments |
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| The level 2 training requirement begins March 2017. Nichole Rohrbaugh has a Servsafe Managers certification. Make sure Nichole obtains the Ohio Department of Health Certification from the her proctor. Corrections that have been made since the 7-4-16 inspection. -eggs were stored on the bottom shelf in the walk in cooler -an employee health policy has been posted. |