| THE PERSON IN CHARGE (PIC) MUST DEMONSTRATE SUFFICIENT FOOD SAFETY KNOWLEDGE BY NOT HAVING |
| CRITICAL VIOLATIONS DURING INSPECTIONS. CRITICAL VIOLATIONS WERE FOUND DURING THIS INSPECTION |
| AND ARE CITED IN THIS INSPECTION REPORT. EDUCATION WAS PROVIDED. (CRITICAL VIOLATION) |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (B)Person in charge - demonstration of knowledge. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CONTAINERS OF FOOD IN WALK IN COOLER THAT WERE NOT COVERED. WRAP OR COVER ALL |
| CONTAINERS OF UNPACKAGED FOODS TO PREVENT CONTAMINATION FROM THE PREMISES. THE ISSUE WAS |
| DISCUSSED AND WILL BE CORRECTED. (CRITICAL VIOLATION) |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF DIRT AND RESIDUE ON TOP OF WAREWASHING MACHINE.CLEAN WAREWASHING MACHINE |
| AS NECESSARY TO MAINTAIN CLEAN. |
| |
| NOTE: THE PIC STATED THAT THEY RAN OUT OF SALT FOR WATER SOFTENER. ONCE THE SALT IS |
| REPLENISHED THEY WILL DE-LIME THE DRAINBOARDS. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| (D)Warewashing equipment - cleaning frequency. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF RESIDUE ON CONTAINERS HOLDING CLEAN LIDS, ON DRAWERS, SHELVES BELOW WORK |
| COUNTER, ON DELI SLICER AND INSIDE AND OUTSIDE OF CABINETS IN DINING AREA. CLEAN ALL EQUIPMENT |
| AS OFTEN AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. (CRITICAL VIOLATION) |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED FRP WALL PANELS WITH WORN PAINT THAT IS CHIPPING OFF. REPAINT FRP WALLS AS |
| NECESSARY TO PREVENT PAINT FROM CHIPPING OFF AND CONTAMINATING EQUIPMENT. ALSO, OBSERVED |
| DAMAGED FLOOR TILE AND COVING IN DINING AREA. REPAIR FLOOR AND COVING AS NECESSARY. MAINTAIN |
| THE PHYSICAL FACILITIES IN GOOD REPAIR. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (A)Repairing. |
| The physical facilities shall be maintained in good repair. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF RESIDUE ON WALK IN FREEZER FLOOR. GENERAL FLOOR CLEANING IN THE KITCHEN |
| NEEDS IMPROVEMENT. CLEAN THE PHYSICAL FACILITIES AS OFTEN AS NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (B)Cleaning - frequency and restrictions. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW. RIGATONI - HOT HOLD @ 163°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT 10 SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| QUAT SANITIZER @ 200 PPM. HIGH TEMP WAREWASHING MACHINE = OK. |
| |
| OBSERVED GOOD DATEMARKING. |
| |
| HAIR RESTRAINTS ARE WORN. |
| |
| NOTES: |
| |
| - PROVIDE THERMAL STRIPS OR WATERPROOF TEMPERATURE MEASURING DEVICE THAT CAN RECORD THE |
| HIGHEST TEMPERATURE REACHED DURING THE FINAL RINSE CYCLE IN HIGH TEMP WAREWASHING MACHINE TO BE |
| IN COMPLIANCE WITH NEW OHIO FOOD CODE EFFECTIVE MARCH 1, 2016. |
| |
| - PROVIDE A WRITTEN CLEAN-UP PROCEDURE FOR VOMIT / FECAL ACCIDENTS AS REQUIRED BY THE NEW |
| OHIO FOOD CODE EFFECTIVE MARCH 1, 2016. |
| |
| - DISCUSSED REQUIRED LEVEL 2 CERTIFICATION IN FOOD PROTECTION. |
| |
| - DISCUSSED OTHER NEW FOOD CODE REQUIREMENTS. PROVIDED GUIDANCE DOCUMENTS. |
| |
| ****A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT STANDARD |
| INSPECTION.***** |
| |
| |
