Toledo-Lucas County Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. No chlorine sanitizer is detected at the final rinse. PIC will call for service and dishes will be washed, rinsed and sanitized using the three compartment sink.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Hashbrowns are beig held out at room temperature on a shelf and are 90F at time of inspection. TCS foods must be held cold at 41F or lower or hot at 135F or higher at all times.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on the surfaces of the mixer, slicer, and on some shelving underneath the cook/prep area.

3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Observed an employee cell phone stored with/above food and food contact items at the cook line area. Store all employee belongings in a designated area that is separate from or below all food and food contact items.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 14-June-2021

Comments
April Turkeli is the PIC present for inspection, observed Manager's Certification in Food Protection Quat sanitizer and test kit provided, discussed having a sanitizer bucket set up for sanitizing work surfaces before food prep and throughout the day Observed test strips for checking dish machine Hair restraints worn, gloves worn when handling ready to eat foods
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. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.

Comments

April Turkeli is the PIC present for inspection, observed Manager's Certification in Food Protection
Quat sanitizer and test kit provided, discussed having a sanitizer bucket set up for sanitizing work surfaces before food prep and throughout the day
Observed test strips for checking dish machine
Hair restraints worn, gloves worn when handling ready to eat foods

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.
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.
VI - TCS Food: TCS foods were not being held at the proper temperature.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
X - P - Chemical: Toxic materials are properly identified and stored.
VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.