3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean.
>> Observed ice machine soiled at time of inspection
>> Correct by cleaning regularly to avoid build-up
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.
>> Observed food employees not wearing hair restraints at time of inspection
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-December-2019
| Comments |
|---|
| Approved sources: GFS, Sidari, Restaurant Depot, Northern Haserot Pest control: Orkin |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. >> Observed person in charge with valid Ohio Manager Level Food Safety certificate. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. >> Observed food employee washing hands before preparing food. Washing hands helps to prevent the growth of potential food borne illness causing pathogens. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. >> Observed food being held at proper temperatures. Ensuring TCS foods are held at proper temperature helps to prevent the growth of potential food borne illness causing pathogens. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. >> Observed food contact surfaces being properly cleaned and sanitized in the three compartment sink. Proper cleaning and sanitizing helps to prevent the growth of potential food borne illness causing pathogens. |