3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.
Employee health reporting from will be emailed to person in charge.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Observed raw shell eggs stored above drinks in walk in cooler.
Food should be protected from cross contamination by separation, packaging, and segregation.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed wings and all food items in the deli case not date marked.
All TCS foods need to be date marked in not used within 24 hours.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
Procedure will be emailed to person in charge. Print and displace procedures.
3717-1-06.3(D) / Distressed merchandise - segregation and location.
Corrected During Inspection Damaged, spoiled, and/or recalled products not segregated from food, equipment, utensils, linens, and single-service and single-use articles. Observed dented cans for sale.
Person in charge discarded cans.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed multiple food items stored on the floor.
All food items must be stored at least six inches above the floor.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up and dust on non-food contact surfaces (shelves and tables) in the kitchen area and on shelves in walk in cooler.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-December-2019
| Comments |
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| Comments: 1. Keep sanitizer (bucket or spray bottle) by coffee table to maintain sanitization. 2. Observed during inspection there was not a thin probe thermometer available. Per the Ohio Food Code, facility is required to have a thin probe thermometer. 3. All wiping clothes should be in a designated area. Wet wiping clothes should be in a sanitizer bucket. Dry wiping clothes should be on a clean surface. Once they become soiled put in designated laundry area. 4. Chicken and food items are purchased from Sherwood Food Distributors. 5. Facility needs to finish replacing ceiling tiles in kitchen area. 6. Discussed concentration of sanitizer. |