3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE CAN OPENER BLADE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED PASTA HELD BETWEEN 43-47 DEGREES F IN THE SALAD PREP COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. THE OPERATION DID NOT HAVE A MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. OBSERVED A BUILD UP OF DEBRIS ON THE INTERIOR OF THE MICROWAVE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-January-2020
| Comments |
|---|
| FOODS ARE RECEIVED FROM APPROVED SOURCES- PREMIER PRODUCE, HILLCREST. PEST CONTROL- ON POINT. PROBE THERMOMETER- YES. SANITIZER- . TEST KIT- YES. |
| CRITICAL CONTROL POINT INSPECTION I - P - Employee Health: The operation had an employee health policy on file. THE OPERATION REQUIRES FOOD EMPLOYEES TO REPORT THEIR ILLNESS TO THE PERSON IN CHARGE AS IT RELATES TO DISEASES THAT CAN BE TRANSMITTED THROUGH FOOD. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. OBSERVED AN CONSUMER ADVISORY ON THE MENU. TO PROPERLY INFORM CONSUMERS, THE OPERATION INCLUDED A CONSUMER ADVISORY WITH AN ASTERISK NEXT TO THE RAW/UNDERCOOKED FOOD ITEMS ON THE MENU. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED PASTA HELD BETWEEN 43-47 DEGREES F IN THE SALAD PREP COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. |