No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-December-2019
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- PREMIER PRODUCE, HILLCREST. PROBE THERMOMETER-YES. PEST CONTROL-GENERAL. SANITIZER-STATE AVANCE. TEST KIT-YES. OBSERVED NO HEALTH CODE VIOLATIONS AT TIME OF INSPECTION |
| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. OBSERVED RAW ANIMAL PRODUCTS STORED ACCORDING TO THE MINIMUM COOKING REQUIREMENTS AND AWAY FROM READY TO EAT FOODS IN THE WALK IN COOLER.TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD PRODUCTS WERE PROTECTED FROM CROSS CONTAMINATION BY SEPARATING RAW ANIMAL PRODUCTS FROM READY TO EAT FOODS DURING STORAGE IN THE WALK IN COOLER VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. OBSERVED TCS FOODS PROPERLY DATEMARKED WITH THE DISCARD DATE AND TIME IN COLD HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES ENSURE THAT FOOD IS PROPERLY DATEMARKED AND USED/DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE. I - P - Employee Health: The operation had an employee health policy on file. THE OPERATION REQUIRES FOOD EMPLOYEES TO REPORT INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOODS. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. THE OPERATION PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOODS USING A REDUCED OXYGEN METHOD. OBSERVED A HACCP PLAN ON FILE AT TIME OF INSPECTION. TO CONTROL THE GROWTH AND TOXIN FORMATION OF C. BOTULINUM AND L. MONOCYTOGENES, THE OPERATION ENSURE THAT TEMPERATURES AND RECORDS ARE MAINTAINED. TO ENSURE PROPER TEMPERATURES, THE OPERATION USES A BLUE TOOTH TEMPERATURE DEVICE FOR THE WALK IN COOLER AND WALK IN FREEZER THAT RECORD THE TEMPERATURES ELECTRONICALLY EVERY HOUR. |