3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Observed no date marked on cooked bean and gravy inside reach in cooler during inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.There is no food employee with level II servsafe certificate at this time.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.Observed kitchen back door to outside not sealed properly during inspection.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floor by the water heater tank and walls by the kitchen area during inspection.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-December-2017
| Comments |
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| Observed hand washing sink stocked with soap and paper towel. Observed gloves, hair restraints, a probing thermometer and thermometers in coolers and freezers at time of inspection. Observed chlorine sanitizer solution in a bucket at 100ppm, test strips available. Temperature log:See CCP on same date. Note:Ensure to clean hood system more frequently to avoid heavy build up and scoops shall be stored in a different container. |