Date of inspection: May 3
Violations: In the residential side by side freezer/refrigerator have cooked chicken being stored above ready to eat sliced tomatoes. Ensure foods are stocked according to minimum cooking temperature to prevent possible contamination.
No soap available at the kitchen hand sink. Soap is needed to properly wash hands prior to working with foods to prevent possible contamination. Purchased soap to place beside the sink and corrected during the inspection.
Floor underneath the steam table has excess build up of debris. Clean and then as needed.
Automatic dispenser for sanitizer at the three compartment sink is fed by a bag of Oasis 137 which is a food grade degreaser. Need to have a sanitizer for sanitizing of dishware after washing to remove possible pathogens. Discussed with owner and will be using bleach until able to change to quaternary ammonia sanitizer.
Comments: Keep some of the lights turned off when not busy in the kitchen area.
Gave copy of overview for Ohio food code updates on this date.
Cooling process has two steps. First is to cool from 135F to 70F within two hours. Total of six hours to cool from 135F to below 41F. Location does not have individual with Level two food safety certification. Looking at taking an online course however will need to take a proctored exam. Ohio Dept of Health has list of level 2 providers on their web site. Main page, click on ‘F’, click on food safety, click on ‘food certification’, click on ‘list of providers’ then in toggle boxes select level 2 and then county.
Gave copy of clean up procedure from Ohio Dept of Health and list of symptoms and diseases which employees are not to be working with.
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