Toledo-Lucas County Health Department

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

Critical
Non-critical

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed a flat of raw shell eggs stored above lettuce in the walk in cooler. Eggs were moved to the bottom shelf at time of inspection.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed foods with no date marking when required. Observed foods mislabeled as different foods also. All refrigerated, ready to eat, TCS foods must be date marked if helf longer than 24 hours. Once a food is used or discarded, the container must be thoroughly washed, removing the date sticker before washing.

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 08-November-2021

Comments
Brian Soller is the PIC present for inspection Dish machine is sanitizing properly with the final rinse reaching at least 160F at the dish Quat sanitizer and test kit available, thermometers available Food handlers are wearing hair restraints, gloves available Facility is currently in the process of having food handlers get Level 1 food safety certification. When the level 2 certified manager is not present, there must be someone present with Level 1
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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.

Comments

Brian Soller is the PIC present for inspection
Dish machine is sanitizing properly with the final rinse reaching at least 160F at the dish
Quat sanitizer and test kit available, thermometers available
Food handlers are wearing hair restraints, gloves available
Facility is currently in the process of having food handlers get Level 1 food safety certification.
When the level 2 certified manager is not present, there must be someone present with Level 1

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.
IX - P - Highly Susceptible Populations: Unopened food packages are not re-served.
VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.
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.
VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.