3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical CorrectedDuringInsp Improper bare-hand contact with RTE foods. OBSERVED: Kitchen staff handling buns with no barrier between hands & RTE product. To prevent the transfer of pathogens which could cause a foodborne illness, wear gloves or use other means to prevent bare hand contact with RTE foods. CORRECTED: Employee put disposable gloves on.
Correct By: 24-Jan-2022
3717-1-06.2(E) / Handwashing signage.
Repeat CorrectedDuringInsp Handwashing sign(s) not posted. OBSERVED: No employee handwshing signs in rest-rooms to remind employees to wash their hands to prevent the transfer of pathogens which could cause a foodborne illness. CORRECTED: Placed handwashing signs from SCHD in each rest-room.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
CorrectedDuringInsp Food not protected from contamination.OBSERVED: Raw eggs stored above RTE foods in reach in cooler. To prevent a foodborne illness. Raw animal foods shall be stored below RTE foods. Move eggs to lowest shelf. CORRECTED: Employee placed eggs on bottom shelf.
3717-1-03.2(K) / In-use utensils - between-use storage.
CorrectedDuringInsp In-use utensils improperly stored. OBSERVED: Used utensils on paper towel on microwave. Used utensils shall be stored in product or washed between uses to prevent the transfer of pathogens which could cause a foodborne illness. CORRECTED: Employee washed utensils & placed in product.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 24-January-2022
| Comments |
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| Reviewed with Chris McBride Left handwashing posters |
| 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: Reheating 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. |