III / Preventing Contamination by Hand
Observed employee donning gloves without washing hands at time of inspection.
To prevent potential contamination, hands must be washed prior to donning gloves.
VI / Time/Temperature Controlled Safety Food
Observed raw chicken stored over RTE foods at time of inspection in reach in cooler.
To prevent contamination, foods should be stored based on required minimum cooking temperatures. The raw chicken is required to be stored below RTE foods.
VI / Time/Temperature Controlled Safety Food
Observed hot dogs, cut lettuce, and cut tomatoes without date marks at time of inspection.
To limit the growth of harmful organisms, RTE, TCS foods should be date marked for a 7 day discard date.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 11-March-2014
| Comments |
|---|
| Management is aware and has policy regarding handling employee health situations. Visible or know symptoms/or known diagnoses are addressed according to Ohio Administrative Code. Recommend keeping an employee sick log. Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation. All foods are from an approved source. Foods are thawed under refrigeration or part of the cooking process. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. Leftover coney sauce is cooled quickly in an ice bath in the evening from 135 degrees F to 41 degrees F in approximately 2 hours. It is reheated to 165 degrees F in under 2 hours the following day. Ready to eat potentially hazardous foods will be date marked and discarded when required (lettuce, tomatoes, hotdogs, etc.) Foods are protected from physical and environmental contamination during storage, preparation, and display. Toxic materials are properly identified and stored. Foods will be properly stored in the coolers based on required minimum cooking temperatures. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated |