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

3717-1-06.4(A) / Repairing.
Observed broken floor tiles around mop sink. Please ensure the physical facilities are maintained in good repair to ensure proper cleaning and prevent the growth of bacteria in cracks, crevices, and hard to reach areas on floor tiles.
The physical facilities shall be maintained in good repair.
3717-1-06.4(F) / Drying mops.
Observed mop sitting in mop water. Please ensure mops are stored in a manner to allow them to air dry.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard and Complaint

Inspection Date: 01-November-2017


Comments
Received complaint on 10/26/17 - Customer ate grilled salmon mean with broccoli, hush puppies, and baked potato. Experienced nausea, vomiting, abdominal cramps, and diarrhea after consuming her mean later that evening on 10/24/2017. Complaint was addressed with manager and the foods in question were discussed and their process was followed from delivery to being served.

Salmon is received frozen. Deliveries are check for temperature abuse and refused if not frozen. Salmon is stored in outside walkin freezer and employees us a rotation so the order first in is first out. The salmon is thawed and datemarked for 3 days out at the beginning of thawing. Takes approximately 1 day in cooler for salmon to thaw. Salmon is then prepped in under 4 hours and placed back into cooler for cold holding before service. All fish is made-to-order and cooked fresh. It is never cooled and reheated.
- Observed raw salmon in walkin cooler at 40F and in reachin cooler at 41F.
- Food thermometer available to check internal temp of cooked salmon of at least 145F.
No apparent issues were observed at time of inspection of the salmon preparation and storage process.

Employee health policy is in place. No employees called off of work or were sent home for illness on or before 10/24.
- Observed proper handwashing and glove use at time of inspection.
- Hot water adequate. Handwashing signs posted.
All holding temperatures of food and equipment that were tested during the inspection were proper and accurate.

Please have ODH certificate of Food Safety available at time of next inspection. ServSafe certificates available - good. Must present the ODH certificate as of March 1, 2016.