3717-1-03.2(M) / Wiping cloths - use limitation.
CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Wiping cloths shall be stored in sanitizing solution. To prevent the growth of pathogens which could cause a foodborne illness. Corrected: Employee placed cloths in a chlorine solution
3717-1-03.2(K) / In-use utensils - between-use storage.
CorrectedDuringInsp In-use utensils improperly stored. OBSERVED: Ice scoop in ice . To prevent contamination which could cause a foodborne illness, ice scoop shall be stored with the handle not contacting the ice. CORRECTED: Employee removed the scoop & store it properly.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
CorrectedDuringInsp Non-food contact surfaces of equipment are unclean. OBSERVED: Stove with as build up of grease / food debris. All surfaces shall be smooth & easily cleanable. CORRECTED: Employee cleaned stove.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-August-2019
Comments |
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Reviewed with Stephanie Hansen |
Food Process Reviewed: X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. 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. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. |