No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 03-April-2019
| Comments |
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| Received a complaint concerning smoking in the facility, no gloves being used, no lids on food items in the walk-in freezer, outdated food being stored outside in storage shed, and the dishwasher temperature being turned down to save on electric costs. These complaints were addressed with the owner at time of inspection: -- No evidence of smoking inside of the facility was observed during inspection. After discussion with the owner, she claimed that no one on her staff smokes, but if they did they would use the back door to step outside and smoke and then wash their hands upon reentry into the kitchen prior to returning to work and handling food. This is proper procedure for employees handling tobacco, providing them a separate space outside of the kitchen. No violations regarding food employees handling tobacco according to 2.3(A) were observed at time of inspection. -- Upon entry to the kitchen I observed the cook at the grill top using gloves to prepare a meal. Gloves were available for use by other employees, and owner was able to explain when to use and how to use gloves properly. No violations regarding bare hand contact according to 3.2(A) and 3.2(N) were observed at time of inspection. -- There is no walk-in freezer within the facility, but the walk-in cooler and reach-in freezer were inspected during the inspection. No food items were uncovered or stored improperly at time of inspection. Items in the walk-in cooler were covered with saran wrap and food items in freezer were in pre-packaged bags or Ziploc bags and protected. -- No outdated or adulterated food was observed at time of inspection. Owner walked me outside and no separate storage shed was observed, and owner claimed that all food that is stored is stored within the kitchen area. No violations of improper storage and/or disposition of food according to 3.6(A), 3.2(C), 3.2(Q), and 3.2(R) was observed at time of inspection. -- No temperature issues were observed with the dishtank at time of inspection. The temperature of the dishtank was observed at 145F which is proper temperature for a chemical sanitizing dishtank. The sanitizer solution was at 50ppm, which is adequate. No violations concerning the dishtank according to 4.4(I) and 4.4(N) of the Ohio Uniform Food code were observed at time of inspection. We also received a complaint about the grease in the deep fryer never being changed out. There is no regulation regarding the frequency in which fryer oil is changed, but the owner claims that they oil is changed out weekly. No critical violations pertaining to the Critical Control Point inspection were observed at time of inspection. |