3717-1-06.4(K) / Controlling pests.
Critical Presence of small flies in the bar and dishwashing area. Contact a licensed pest control operator for increased treatment.
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 or beard restraint when required.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the door handle of the upright freezer on the cookline is broken. Replace the door handle or properly repair so that the door is intact, smooth, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-April-2024
| Comments |
|---|
| Hillary Cope is the PIC present at time of inspection PIC has ServSafe certificate, but not the Ohio Department of Health Manager's Certification in Food Protection Quat sanitzer is correct at 200ppm in wipe cloth bucket Dish machine is dispensing chlorine properly at 100ppm, test strips available Glass washer at the bar is dispensing chlorine properly at 50ppm Observed good food temperatures, cooling practices, date marking, and food storage order |
| 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: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. 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. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |