Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | Nov 3, 2011 | 100 |
|
Inspection 30 day | Dec 2, 2011 | 84 |
No violation noted during this evaluation. | Critical Control Point | Dec 2, 2011 | 100 |
|
Followup Inspection | Jan 3, 2012 | 96 |
|
Followup Inspection | Jan 19, 2012 | 87 |
No violation noted during this evaluation. | Followup Inspection | Feb 10, 2012 | 100 |
|
Standard Inspection | May 2, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | May 2, 2012 | 100 |
PIC: Tracy
For 30-day inspection please fix the following:
Please install a hand sink i nthe front drive thru area.
Install a prep sink in the kitchen area for food prep only.
Seal the 3-compartment sink to the wall with caulk.
Clean the ventilation hood and ansal system.
Please put ajar ceiling tiles back in place.
Please remove the chemical storage area above the drying board above the sanitize compartment of the three compartment sink.
All items on this report need to be fixed by the 30-day inspection (you have 30 days). If these items are not fixed then the facility will be entered into the enforcement process. This condition will allow the facility to remain open during the llicensing process.
PIC Kahina
Updated Green Sign
Observed that the facility did not complete the tasks that were on the pre-licensing inspection report.
.
Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed only one hand washing sink located in the back of the kitchen. Must provide enough hand washing sinks that are conveniently located for all employees. Must install hand washing sink in front of store to allow easy access for front service employees.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods are maintained at or below 41 degrees F/ Hot foods maintained at or above 135 degrees F.
VIII. Date Marking/Time as a Public Health Control
Tomatoes and cheese were properly marked with a 4 hour discard time from the time the items were prepared.
XI. Protection from contamination
Observed no prep sink in the facility. Facility preps tomatoes, onions and lettuce. Sink and prep area for prep must be provide to prevent possible contamination.
XII. Chemical
Observed chemical spray bottles stored above/ near 3-compartment sink drainboard. Must properly store chemicals to prevent contamination of any food, clean equipment and utensils. Chemicals were moved at time of inspection.
PIC Greg
Updated Green Sign
Observed hand washing sink has been installed near the front of the store; however, no soap or paper towels were provided. Must provide soap and paper towels at all hand washing sinks.
Observed REPEAT non-critical violations.
PIC explained all repairs/ installations will be completed by January 15th.
.
PIC Kahina/ Tracy
Observed new and REPEAT violations.
Observed facility has not yet installed a prep sink. Facility stated prep sink would be installed by January 15th. Employees/ PIC do not know when the sink is going to be installed. Observed unopened box that is believed to be the prep sink in back storage area.
PIC Tracy
Updated Green Sign
All open violations have been corrected.
PIC- Kahina
Updated green inspection sign.
I. Employee Health
Management is aware and has policy regarding employee health situations.
III. Hand Washing
Hand washing facilities are adequate, conveniently located, and accessible for all employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
XI. Protection From Contamination
Raw animal foods are seperated from raw and ready to eat foods.
XII. Chemical
Toxic Chemicalsare correctly identified and stored.
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Distance |
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