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

3717-1-07.1(P) / Personal care items - storage.
CorrectedDuringInsp Personal care items stored improperly. OBSERVED: Cell phone & cords an food prep table/ fish for personal use stored with customer foods..All personal items shall be stored in a way to show for employees only. Corrected: Employee made the corrections. .

3717-1-03.2(M) / Wiping cloths - use limitation.
CorrectedDuringInsp Improper use and/or maintenance of wiping cloths OBSERVED: Wiping cloths not being stored in a sanitizing solution to prevent the growth of pathogens which could cause a foodborne illness. Wiping cloths shall be stored in a sanitizing solution. CORRECTED: Employees placed in a sanitizing solution.i

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
CorrectedDuringInsp Single-service and single-use articles not protected from contamination. OBSERVED: Metal to go containers stored incorrectly. Store up side down to prevent contamination from insects or premises which could cause a foodborne illness. CORRECTED: Employee inverted to prevent contamination.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 30-September-2020


Comments
Reviewed with Shawna Lozano
Provided a new choking poster
Provided a customer survey
Food Process Reviewed: cooling
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.
VI - P - TCS Food: Raw animal food was being cooked to the required temperature.
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.
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.
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.