| The beer case nearest the front door is observed to hold temperatures at around 43°F. This is slightly elevated (should be |
| 41°F or below) but this is fine for items like soda and beer that have no required holding temperature. Any foods that are |
| temperature controlled for safety (such as cream, whipped cream, milk) may not be stored in this cooler until it is holding at |
| proper temperatures. It appears that the condenser is freezing up as there is a large block of ice on the floor by the |
| condenser. Please have it serviced before the unit stops working. |
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| Updated employee health reporting training forms will be provided that reflect recent food code changes. You will need to have |
| everyone sign an updated form and maintain these on file. |
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| Massillon City and Stark County Health Departments both offer level 2 food safety training. This is a repeat critical |
| violation and must be addressed. |
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| *CRITICAL VIOLATION* |
| 3717-1-02.4(A) |
| Person in charge: assignment of responsibility. |
| There is not a level 2 food safety trained person in charge. |
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| 3717-1-02.4(A) |
| Level Two Certified Manager |
| There is not anyone with a level 2 certificate from Ohio Department of Health. |
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| *CRITICAL VIOLATION* |
| 3717-1-05.1(O) |
| Using a handwashing sink - other uses prohibited. |
| |
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| *CRITICAL VIOLATION* |
| 3717-1-04.5(A) |
| Cleanliness of equipment food-contact surfaces and utensils. |
| At time of inspection the French fry cutter and the meat slicer were observed to be dirty and needed to be cleaned, |
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| 3717-1-03.2(M) |
| Wiping cloths - use limitation. |
| Wiping cloths observed on the counters and need to be stored between uses in sanitizer water. |
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| 3717-1-03.2(K) |
| In-use utensils - between-use storage. |
| In use utensils (tongs) are stored on the divider between he fryer and the stove. This divider is observed to be coated with |
| food and grease residues and is not cleaned and sanitized. |
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| 3717-1-04.8(E) |
| Clean equipment and utensils stored in a self-draining position and covered or inverted. |
| Observed utensils stored with handles inside the storage container and the food contact surfaces up. Store with handles up |
| and available for ease of obtaining without contaminating food contact surfaces with hands. |
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| 3717-1-04.5(A) |
| Cleanliness of nonfood-contact surfaces of equipment. |
| Observed many surfaces needing to be cleaned- the exterior of fryers and stove, cabinet doors and shelves |
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| 3717-1-06.0(A) |
| Indoor areas - surface characteristics |
| Walls in he cupboards are observed to be damaged and no longer are smooth and cleanable. These need to be repaired. |
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| 3717-1-06.4(B) |
| Cleaning - frequency and restrictions. |
| Floors around the fryers are observed to have oil puddled on them and need to be cleaned. |
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