3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed no sanitizer bucket set up during inspection.
Setting up the sanitizer bucket is one of the first things that should be done before starting any food preparation.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed two boxes of golden corn stored directly on the floor.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of chlorine sanitizer. Chlorine should be between 50-100 ppm.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-October-2016
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| Observed handwashing sink properly stocked with hot water, paper towels, and soap during inspection. Gloves and a probing thermometer were available at time of inspection. Observed good temperatures today. Salad 40F (cold holding), milk 41F (cold holding), green beans 119F (preparation). NOTES: 1. By March 2017, someone with an active role in the facility must obtain Level II Certification in Food Protection. 2. Facility must have a written procedure for employees to follow when responding to vomiting or diarrheal events. 3. Handouts provided on Major Changes to the Ohio Food Code Effective March 1, 2016 and Conditional Employee or Food Employee Reporting Agreement. |