3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. Three employees were able to sign the proper form at time of inspection. Multiple employees had already signed the form prior to the inspection.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection (ODH certification).
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Ground beef was cooling in the walk in cooler with a lid and a deep pan.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Containers of chips and ground beef were placed on the kitchen floor during preparation.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Multiple pieces of non-commercial equipment in use in the kitchen (blender, rice cooker, and chip storage container).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (interior surfaces of the preparation cold holding units).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors of the facility are not maintained clean (kitchen, basement, and walk in cold holding unit).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-January-2019
| Comments |
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| Ensure that all employees are properly trained regarding cooling and re-heating procedures. 1. Re-heating: Foods shall reach 165 degrees F within two hours. Recommend using the stove-top. Use a metal stem thermometer to guarantee internal temps. 2. Cooling: Foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours; and from 70 degrees F to 41 degrees F within four hours. This can be accomplished by using shallow pans (uncovered) in the walk-in cooler. Ice can also be used to accelerate the cooling process. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |