3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with an ODH level two certification in food protection.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Repeat Improper method for cooling TCS foods. Chorizo was cooling in the preparation cold holding unit with a lid and deep pan insulated by another pan of cooling chorizo.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Frozen food was being thawed in the preparation sink without running water.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Containers of chorizo and salsa were place on the floor at time of inspection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee hair and beard are not effectively restrained during food 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 (rice cooker, blender, 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 preparation cold holding units).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors of the facility not maintained clean (kitchen, walk in cold holding unit, and basement).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-March-2019
| Comments |
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| Ensure that all employees are properly trained regarding cooling, re-heating, and thawing 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. 3. Thawing: Frozen foods that are thawed in the preparation sink shall be done with cool water and be submerged with running water. * 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. |