3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED: RTE foods not date marked to indicate the date by which the food shall be consumed or discarded. To prevent a foodboerne illness RTE foods shall be dated. CORRECTED: Employee dated the RTE foods as required.
Correct By: 14-Nov-2022
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
CorrectedDuringInsp No towels or drying device at the handwashing sink(s). OBSERVED: No hand drying proviion at the hand sink. To prevent a foodborne illness, Hand dry provisions shall be available so employees may properly dry their hands. CORRECTED: Manager put towels in the dispenser.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 14-November-2022
| Comments |
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| Rev iewed with Chris McBride |
| 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. |