3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical CorrectedDuringInsp PIC unable to demonstrate knowledge by having no critical violations. To prevent a foodborne illness PIC shall maintain facility to prevent a foodborne illness.
Correct By: 10-Jan-2022
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. OBSERVED: ALL TCS foods in hot holding unit below 135 degrees. To prevent a foodborne illness TCS foods shall be cooked to required temperature's and the n hot held at 135 degrees or above. CORRECTED: cook reheated foods
Correct By: 06-Jan-2022
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 of TCS foods. Top prevent a foodborne illness all TCS foods shall be marked with a date for which the food shall be used or consumed by. Date mark TCS foods. CORRECTED: Owner date marked TCS foods.
Correct By: 06-Jan-2022
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved chemical sanitizer used on food contact surfaces. OBSERVED: Laundry sanitizer being used for facility for food surfaces. To prevent a chemical poisoning which could cause a foodborne illness. Only approved sanitizers shall be used. Remove Laundry sanitizer from use for surfaces. CORRECTED: Owner removed sanitizer from use.
Correct By: 06-Jan-2022
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical CorrectedDuringInsp Working containers of poisonous or toxic materials not properly labeled. OBSERVED: spray bottle with blue liquid. To prevent a chemical poisoning all chemicals not in original container shall be marked with a common name. Label unmarked spray bottles. CORRECTED: Owner labeled spray bottles.
Correct By: 06-Jan-2022
3717-1-03.3(C) / Plant food cooking for hot holding.
Critical CorrectedDuringInsp Fruits or vegetables for hot holding not cooked to 135°F. OBSERVED GREEN beans in the hot holding unit at 89 degrees. All foods shall be cooked on a stove or microwaved to at least 135 or above to prevent the growth of pathogens which could cause a foodborne illness. Reheat by approved cooking equipment. CORRECTED: Cook reheated.
Correct By: 06-Jan-2022
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. OBSERVED: Prep table above 41 degrees. All cold holding units shall be maintained at 41 degrees or below to prevent the growth of pathogens which could cause a foodborne illness. Repair unit
Correct By: 10-Jan-2022
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. OBSERVED: Missing internal thermometer in prep table. To prevent a foodborne illness all cold holding units shall have an internal thermometer easily available to monitor equipment internal temperature. Provide a thermometer
Correct By: 10-Jan-2022
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-January-2022
| Comments |
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| Reviewed with Angela Kocaman |
| 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. 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. 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. |