3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED: No date marking on TCS foods in kitchen or walk in cooler. Date mark as required. CORRECTED: Employee date marked TCS foods as required
Correct By: 26-Oct-2022
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
CorrectedDuringInsp No towels or drying device at the handwashing sink(s). NO hand towels at kitchen employee sink. To prevent a foodborne illness Hand drying towels shall be available so employees wash their hands and dry . CORRECTED: Employee provided paper towels.
3717-1-06.2(B) / Handwashing cleanser - availability.
CorrectedDuringInsp No soap at handwashing sink(s).OBSERVED: NO hand soap at kitchen employee sink. To prevent a foodborne illness Soap shall be available so employees wash their hands. CORRECTED: Employee provided soap.
Correct By: 26-Oct-2022
3717-1-07.1(P) / Personal care items - storage.
CorrectedDuringInsp Personal care items stored improperly. OBSERVED: Food counter with hand lotion & personal items. Store personal items in a designated space t onot contaminate food or food utensils/ items. CORRECTED: Employee removed items & stored correctly.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Repeat CorrectedDuringInsp Food not protected from contamination. OBSERVED: Raw animal foods stored above prepared ready to eat foods. ( eggs above biscuits - counter in kitchen, raw beef above cooked sloppy joe in walk in cooler) To prevent a cross contamination. Raw animal foods shall be stored below or seperate from prepared/ ready to eat foods. CORRECTED: Employee stored correctly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-October-2022
| Comments |
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| Reviewed with Katy |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |