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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: 13-November-2013
| Comments |
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| Recommend the 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. Food employees are not to eat, drink, and use tobacco in non-designated areas/do not use utensils more than once to taste food that is sold or served. Animals are not permitted in the restaurant unless certified service animal. 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. Only approved drinking containers shall be used in the the food service areas. The common coffee mug is not acceptable. 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 excellent hand washing by employees. 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. Recommend at least One person on each working shift have food safety basics training. 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). Meats are thawed under cold running water or under refrigeration. 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. Recommend using a ice bath or chill stick to cooler food before covering in storage in cold holding equipment. Ready to eat potentially hazardous foods shall all date marked and discarded when required. Working on dating all RTE TCS foods with proper date marks for discard days 7 days after opening or preparation. All foods/meats are cooked the required temperatures. Chicken must be cooked to at least 165º F. Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding and display. Foods are protected from physical and environmental contamination during storage, preparation, and display. Store all foods based on minimal cooking temperatures. Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment shall be used for transport and delivery of TCS foods. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated. Metal Stem thermometers shall be provided and calibrated daily. |