3717-1-03.2(J) / Food contact with equipment and utensils
Critical CorrectedDuringInsp Food in contact with an unclean surface or linens. OBSERVED: Bowk laying in food product in Delfield 2 door raech in cooler. TO prevent the contamination of food from utensils, which could cuse a foodborne illness, use an utensil with handle & store separate from food. CORRECTED: Employee removed bowl.
Correct By: 10-Aug-2023
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. OBSERVED:No test strips available to check for ppm of sanitizing solution. Provide chlorine test strips for sanitizing of dishwasher & wiping cloths to prevent the growth of pathogens which could caue a foodborne illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-August-2023
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| II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. X - P - Chemical: No unapproved food or color additives are used. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. 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. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. 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: Observed food employee washing hands when required. Food Process Reviewed: VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |