Name of facility
WE'RE ROLLING PRETZEL CO. |
Licsense holder
WRPC INC |
Address: 3200 ATLANTIC BLVD NE
CANTON OH 44705 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
1819 |
Date
11-07-2017 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health: |
| Employee appeared healthy at the time of inspection. The PIC could not answer questions about employee health policy or |
| demonstrate in a "verifiable manner" that employees have had employee health training. A sample employee health training form |
| will be emailed with report. |
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| II. Good Hygienic Practices: |
| Employees do not eat in facility. The only employee break area is by "office area". During the inspection, no bodily fluid |
| discharges were observed. A vomit/ diarrheal cleanup plan and kit was not available and PIC had no knowledge of such plan. |
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| III. Preventing Contamination by Hands: |
| Observed well supplied handwashing facilities. Observed good handwashing practices and glove use practices. |
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| IV. Demonstration of Knowledge: |
| The PIC was not able to answer PIC questions. PIC had no knowledge of level two certification in food protection |
| requirement or if anyone at the facility had an Ohio Department of Health certificate demonstrating such training. |
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| V. Food from Approved Source |
| WRPC has established contractors for deliveries that facility is required to use. They also use some products sold at the |
| Walmart. |
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| VI. Time/Temperature Controlled Safety Food: |
| Observed proper cold holding and hot holding temperatures. Observed good date marking. The PIC explained that leftover |
| sauces are put in new pans at end of the night and refrigerated. No one checks temperatures to verify that cooling occurs |
| according to the rule requirements because staff go home. The PIC had no knowledge of a thermometer and stated she never uses |
| one. It took time before one could be located. We discussed use and I demonstrated calibration. Sauces should be cooled in |
| an ice bath to ensure they are cooled according to rule requirements to prevent pathogenic growth and food illnesses. Time in |
| lieu of temperature is used for items in display case. |
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| VII. Protection from Contamination: |
| This facility does not use raw meats. Food contact surfaces looked clean. The PIC explained proper use of sanitizer wiping |
| cloth buckets, however, the sanitizer in the 3-compartment sink was made improperly. The PIC had no knowledge of sanitizer |
| test strips. |
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| X. Chemical: |
| Observed proper storage of chemicals. |
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| Email inspection report to Kevin Krabill: kkrabill@wererolling.com and Rachel Paul: rachelrox86@gmail.com |
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