|Violations: A summary of the violations found during the inspection are listed below.|
Repeat 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, observed that facility did not have one person certified in level two 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.
Corrected During Inspection Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation, observed raw chicken stored over ready to eat foods.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
Corrected During Inspection Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked, observed various food items without proper date marking.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Critical Equipment food-contact surfaces or utensils are dirty, observed accumulation of debris on pop machine ice dispenser.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Cooking and/or baking equipment is not cleaned at the required frequency, observed food build-up on rack of pizza oven.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.
|Reviewed proper cleaning frequencies, date marking, protection from contamination and level two certification with PIC.|