3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employees not wearing a hair restraint or beard restraint when needed.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed residue on the sides of the fryer and on the hinges of the breading cooler next to the fryer.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed build up on the surfaces of the cheese melter above the breading station.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Observed the beverage gun holder at the bar does not have a drainage tube attached to it to collect drainage. Provide adequate drainage to prevent drips or contamination to surfaces underneath the beverage gun.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-April-2023
| Comments |
|---|
| Josh Folck is the manager present for inspection, PIC has Manager's Certification in Food Protection from Ohio Department of Health Dish machine and glass washer at the bar are both sanitizing properly with chlorine dispensing at 100ppm, test strips available Quat sanitizer is correct at 200ppm in wipe cloth buckets, test strips available |
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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. |