3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED A FOOD EMPLOYEE HANDLE A SANDWICH WITH THEIR BARE HANDS. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT HAVE ANY BARE HAND CONTACT WITH READY TO EAT FOODS.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. OBSERVED THE QUATERNARY AMMONIUM SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS FOR CONCENTRATION. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, SANITIZING SOLUTION SHALL MEET THE MINIMUM REQUIREMENTS FOR EFFECTIVE SANITIZING.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-July-2019
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- BLUE RIBBON, SIRNA AND SON, KATE'S FISH, CHEF TO CHEF, CERTIFIED ANGUS, TRIPPS COUNTRY HAM, EURO USA, FALLEN APPLE FARMS, OHIO CITY PROVISIONS. PEST CONTROL- EHRLICH(MONTHLY). SANITIZER- STERAMINE- TEST KIT-YES. |
| CRITICAL CONTROL POINT INSPECTION X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. |