Toledo-Lucas County Health Department

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

Critical
Non-critical

3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint.

3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. The salad reach in cooler is broken and not in use at time of inspection. PIC stated that they discoverd the cooler wasn't working today and that a request for repair has been submitted.

3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Clean the mop sink out to allow it to drain. Clean the ice build up from the interior of the walk in freezer.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 13-January-2022

Comments
Zack Sabo and Stefanie Vance are PIC's present for inspection Quat sanitizer is correct at 400ppm in wipe cloth bucket Good food temperatures throughout facility Overall improved cleaning of equipment and facility
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. 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.

Comments

Zack Sabo and Stefanie Vance are PIC's present for inspection
Quat sanitizer is correct at 400ppm in wipe cloth bucket
Good food temperatures throughout facility
Overall improved cleaning of equipment and facility

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.
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.