|Violations: A summary of the violations found during the inspection are listed below.|
Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
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.
In-use utensils are improperly stored, observed ice scoop stored in ice machine in a manner that may allow food to come in contact with handle of ice scoop.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
A label on a food packaged in the RFE or FSO did not contain all required information, observed self served prepackaged food items not properly labeled.
Foods shall be labeled as specified in this rule.
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.
|Observed bulk food items precooked in fridge, PIC noted that reheating in bulk takes place at facility. Informed PIC that reheating in bulk is a risk level 4 activity, reviewed proper cooling and reheating of TCS foods, license to be changed to risk level 4 facility next licensing period|