3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed sanitizing solution in the bakery & hot food prep areas below required concentration. Per code quat solutions should be kept at the manufactures recommend concentration to properly sanitize. Manager to contact Eco Lab to get maintenance at time of inspection.
3717-1-04.4(B) / Cutting surfaces.
Observed worn and grooved cutting boards in the produce prep area. Per code cutting surfaces shall not be worn to allow for proper cleaning.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed build up of debris in the hot food dry storage area on the floors and walls. Per code non-food contact surfaces shall be maintained to sight and touch..
3717-1-06.4(J) / Using dressing rooms and lockers.
Corrected During Inspection Observed cell phone laying out on a sushi prep table. Per code personal items shall be kept seperate from food prep areas to prevent contamination. Cell phone relocated at time of inspection.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed broken/unshielded lights in the seafood department & in Hot food. Per code lights shall be shielded to prevent contamination.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 18-August-2021
| Comments |
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| As discussed with the manager, the HACCP plan for the sushi stand is out of date with current requirements. Please contact the supply company to acquire an updated HACCP plan meeting the Ohio requirements for acidification of rice. |