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• HIPPO HIGHLAND PARK INSTALL

HIPPO HIGHLAND PARK INSTALL

Corrective Action: Install a door sweep on bottom of door to effectively seal off any potential access point.4(B) / Cutting surfaces.

This indicates a gap large enough to allow access for pests. Observed light showing through underneath back exit door. Manager moved and corrected during inspection. Corrective Action: Remove all chemicals and store in a separate location. Observed toxic oven cleaning chemicals stored on the top shelf in dry storage area. Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. 1(A) / Poisonous or toxic materials: Storage: separation. CORRECTIVE ACTION: Acquire test strips for all sanitizers used in the facility.

CORRECTIVE ACTION: Store all food items at least 6 inches off the floor.2(I) / Sanitizing solutions - testing devices. Improper storage of food items Observed a bucket of potatoes stored on the floor of the kitchen. 2(Q) / Food storage - preventing contamination from the premises. CORRECTED ON SITE: PIC stocked dispenser with paper towels. Corrected During Inspection No towels or drying device at the handwashing sink(s). 2(C) / Handwashing sinks - hand drying provision. CORRECTED ON SITE: Provided a copy of ODH clean up procedures, which PIC chose to adopt. Corrected During Inspection No written procedures for responding to vomiting or diarrheal events. 4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Date mark all homemade sauces for a 7 day disposition. CORRECTED ON SITE: Staff disposed of sauces due to unknown creation date. Observed homemade sauce containers not properly date marked. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Discussed proper date marking and disposition of sauces with PIC and staff.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. CORRECTED ON SITE: PIC disposed of sauces past disposition date. Observed homemade sauce bottles past the 7 day expiration date stickers.

Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Keep handwashing sink clear at all times.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. CORRECTED ON SITE: Staff removed item from sink. A food tin was observed to be stored in the handwashing sink, blocking use. 1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection Handwashing sink not accessible. PIC will have employees sign before next inspection. CORRECTIVE ACTION: Provided example copy to PIC, which was adopted. Facility did not have a health reporting form on file. 4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Observed the wall and ceiling vent in the kitchen in need of cleaning Observed the cutting board was scored and cannot be easily cleaned.4(B) / Cleaning - frequency and restrictions. Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed the container of flour with no label. Corrected During Inspection Working food containers not properly labeled. 2(D) / Food storage containers - identified with common name of food. The PIC properly date marked the cooked chicken. Observed cooked chicken in the reach in cooler in need of date marking. Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. 4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. **Ensure soap is readily available and stocked at handwashing sinks. Observed empty soap dispenser at handwashing sink in kitchen. Observed no employee handwashing sign in men's restroom.**A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.2(B) / Handwashing cleanser - availability. Observed dirty dishes in handwashing sink located in kitchen.**Ensure handwashing sink is only used for handwashing. Critical Handwashing sink is being used for purposes other than handwashing. 1(O)(2) / Using a handwashing sink - other uses prohibited.