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[?] A summary of the violations found during the inspection are listed below.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical CorrectedDuringInsp Working containers of poisonous or toxic materials not properly labeled. OBSERVED: Working containers with yellow liquid next to dishwashing area. Chemicals not in their original container shall be identified with a common name to prevent a poisoning. CORRECTED: employee marked the common name on the container.
Correct By: 28-Aug-2019

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
CorrectedDuringInsp No towels or drying device at the handwashing sink(s). OBSERVED: NO hand drying at hand sink, To prevent a foodborne illness. Hand drying shall be available. CORRECTED: employee put paper towels at sink


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 28-August-2019


Comments
Reviewed with Jennifer Stidam
Food Process Reviewed: hot holding
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: 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.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
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.
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.