I - P / Employee Health
The operation had an employee health policy on file.
II - P / Good Hygienic Practices
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 01-June-2016
Comments |
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Facility is cooling and reheating items such as beans, macaroni and cheese, hamburgers. Cooling down in shallow portions in walk in cooler. Reheating in steamers to 165°F within 2 hours. |