Toledo-Lucas County Health Department

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

Critical
Non-critical

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.

3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint. Visors are worn as hair restriants with no hair nets. If a visor is worn, a hairnet must be worn with it to cover all hair.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
[52] Improper storage of single-service and single-use articles. Observed a box of straws stored on the floor behind the front counter. Observed a box of single service items near the pick up window stored on the floor, not 6 inches up. All cleaned equipment, utensils, clean linens, single service articles, and single-use articles shall be stored at least 6 inches up off the floor.

3717-1-06.4(F) / Drying mops.
Observed a mop sitting in the mop sink basin. Hang mops to allow them to properly air dry.

3701-21-25(K) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 08-January-2024

Comments
Jasmine Henry is the PIC present at time of inspection There must be at least one employee in a managerial role per facility with Manager's Certification in Food Protection from Ohio Department of Health There must be someone present at all times with a minimum of Person In Charge Food Safety Certification Quat sanitizer is correct at 200ppm in wipe cloth buckets, test strips are available Dish machine is sanitizing properly with the final rinse reaching at least 180F, maximum registering thermometers available Observed good food temperatures, date marking of foods and good handwashing practices at time of inspection
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Jasmine Henry is the PIC present at time of inspection
There must be at least one employee in a managerial role per facility with Manager's Certification in Food Protection from Ohio Department of Health
There must be someone present at all times with a minimum of Person In Charge Food Safety Certification
Quat sanitizer is correct at 200ppm in wipe cloth buckets, test strips are available
Dish machine is sanitizing properly with the final rinse reaching at least 180F, maximum registering thermometers available
Observed good food temperatures, date marking of foods and good handwashing practices at time of inspection

Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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.
I - P - Employee Health: The operation had an employee health policy on file.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
X - P - Chemical: Toxic materials are properly identified and stored.