3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Corrected During Inspection Observed dishtank to not be administering Chlorine sanitizer into the dishtank. Owner set up her 3-comp sink appropriately and rewashed the dishes that had been cleaned at opening. Continue to use the 3-comp sink until the dishtank can be service and sanitizer is being administered to adequately wash food contact surfaces. During inspection, Owner unclogged the tubing into the dishtank and sanitizer began administering into the dishtank. Corrected.
3717-1-03.5(E) / Consumer advisory.
Critical Observed menu to not have a consumer advisory on the menu when meats are served to order and/or undercooked. Facility has recently reduced the size of the menu and have changed the menu, and took the consumer advisory off. Owner said that she will get the consumer advisory on the new menus once they are printed.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have at least one person in a manager / supervisory role with level two ODH certification in food protection.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Corrected During Inspection Observed handle of the spray nozzle for the disposal sink to have duct tape surrounding the entire piece to protect users hand from the heat. Employee removed the duct tape and replaced it with a smooth, durable, and easily cleanable piece for portection. Corrected.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the underside of all handles of prep table drawers and cooler/freezer doors to have a build up of food debris and grime.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed leak coming from the top of the dishtank and pooling onto the ground below the dishtank. Recommend having dishtank serviced to prevent leaking and prevent clogging of tubing.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-February-2019
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| Recommend having dish tank serviced so that issues with the sanitizer does not occur. Continue to use your test strips so that you know if the sanitizer is administering in the dishtank at all times. |