|Violations: A summary of the violations found during the inspection are listed below.|
The FSO did not have a person in charge that had completed a Level One Certification course.
PIC shall have food managers certified in level one food protection Correct By: 29-Sep-2017
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.
Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance, observed drying rack in ware washing area to be wood, non-food contact surfaces shall be non absorbent, smooth and easily cleanable to prevent potential contamination.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
Corrected During Inspection Critical Equipment food-contact surfaces or utensils are dirty, observed ice machine to have build up of debris on food contact surface, food contact surfaces shall be clean to sight and touch to prevent contamination, PIC shut off ice machine and will have it cleaned prior to re-use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Critical The handwashing sink was not easily accessible, observed hand sink filled with rags and blocked with boxes of golf balls, hand sinks shall be accessible at all times to allow for easy access for handwashing.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
Observed carpeting installed in unapproved areas, observed carpet mats in food prep and warewashing areas, carpeting shall not be placed in these areas to prevent potential moisture accumulation.
Carpeting or similar material shall not be installed in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, refuse storage rooms, or other areas where the floor is subject to moisture, flushing or spraying.
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles, observed food prep area to have illuminaition of 20ft/candles or less, food prep areas shall have illumination of 50ft/candles or higher.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.