3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
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.
901:3-4-16(C) / Certification in Food Protection
The Retail Food Establishment does not comply with Level One Certification requirements.
The licensor shall mandate level one certification in food protection training for risk level I, II, III, and IV FSO's and RFE's as required.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-May-2018
| Comments |
|---|
| Temperatures: noodles 30F, salad 30F, ham 30F, cheese 28F, sausage 30F, chicken 34F, cheese 35F, sauce 31F. Hand sinks fully stocked. Quat sanitizer tested at 200 ppm in 3-bay sink once corrected. Hair restraints, gloves, and thermometers observed. |