3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection The handwashing sink was not easily accessible. Observed hand sink blocked by brooms an dust pans.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed tiles in kitchen area in need of repair.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-September-2017
| Comments |
|---|
| All temperatures were within the limit of the Ohio Food Code. Observed test strips, gloves, and thermometer available. Quat tested at 200 ppm. Dish machine tested at 170F at time of inspection. |