Inspection Information
Facility Name: Conard Cafe And Campus Store
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 15-September-2017
Violations: A summary of the violations found during the inspection are listed below.
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. Correct By: 20-Oct-2017
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food display for customer self-service was not properly labeled. Observed candy available for customer self-service bearing no labeling of common name, weight, ingredients, manufacturer, or nutrition information.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. Correct By: 22-Sep-2017
3717-1-04.2(H)(1) / Temperature measuring devices - manual warewashing.
Corrected During Inspection A thermometer to measure manual warewashing and sanitizing temperatures was not readily accessible. Observed no thermometer at the 3-compartment sink.
In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for measuring the washing and sanitizing temperatures.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. PIC states operating time is from 10:00 AM-2:30 PM. Utensils are washed, rinsed and sanitized at the end of operating hours each day. Utensils such as knives and cutting boards require wash, rinse, and sanitization at a frequency of no more than every 4 hours.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.