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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 21-October-2013
| Comments |
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| Management shall be aware and have policy regarding handling employee health situations. 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. Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands. Observed food employee was making a excellent effort to wash hand in situations that required proper hand washing. Gloves are not required to be warn when washing foods. Hands shall be washed after washing foods and glove shall be warn to cut foods. Person In Charge demonstrates knowledge with proper responses to food safety questions regarding the operation. All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). All foods are delivered from the Stanton Middle School Kitchen. Foods are thawed in accordance with Ohio Administrative Code. Discussed proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. Ready to eat potentially hazardous foods are date marked and discarded when required. Ice baths are used for cold holding of TCS foods during times of serving. Opened bags of lettuce shall be proper dated for a 7 day discard. Foods are protected from physical and environmental contamination during storage, preparation, and display. Observed proper storage of foods in Double Door Reach-in cooler. Toxic materials are properly identified. Recommend no storing cleaning chemicals directly over the 3 compartment ware washing sinks. Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment is used for transport. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated. Kent City Schools shall provide a working temperature measuring device for staff to use. Provide a working metal stem (0 to 220 degrees F) |