3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. Observed food stored on the floor in the walk in freezer. All foods must be stored at least 6 inches up off the floor at all times.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed the plate warmer is broken and not able to be used. Repair the plate warmer to proper working order or remove it from the facility.
3717-1-06.4(F) / Drying mops.
Mops dried improperly. Hang mops on provided hooks to allow them to properly air dry.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed a cove base molding tile missing in the kitchen. Replace missing cove base molding.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed cracked and peeling ceiling in the kitchen. Repair ceilings so they are intact, smooth, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed some dust build up on ceilings surrounding vents in the kitchen. Maintain all physical facilities clean.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Repeat Observed employee beverages stored with/above food and food contact items. Store all employee beverages in a designated area that is separate from or below all food and food contact items.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-October-2023
| Comments |
|---|
| Lou Wisinger is the PIC present at time of inspection There must be at least one employee in a managerial role that has Manager's Certification in Food Protection from Ohio Department of Health There must be someone present at all times of operation with a minimum of Person In Charge Certification in Food Protection Quat sanitizer is correct at 200ppm in wipe cloth bucket, test strips available Dish machine is sanitizing properly with the final rinse reaching at least 180F, thermal labels provided for checking temperature Observed good date marking, food temperatures and food storage |
| 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. 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. |