3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Unnecessary chemicals stored on premises. OBSERVED: Spray bottle of cleaner / sanitizer with Lavendar which is an unapproved chemical in a food service operation. Remove from the premises & only use approved sanitizer or cleaners for food areas.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
OBSERVED: Storage od silverware with the handles not up. To prevent a contamination which could cause a foodborne illness,when handeling. Silverware shall be stored with the handles up. Store to prevent contamination.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. OBSERVED: No test kits available or testing labels for dishwasher. To prevent a foodborne illness. Testing shall be available to assure proper sanitization is taking place. Provide proper testining of solution & hot rinse dishwasher.
3717-1-04.2(J) / Cleaning and Sanitizers - Availability
CorrectedDuringInsp Cleaning agents and/or sanitizers not available in the FSO or RFE. OBSERVED: Zero sanitizer in wipe buckets or 3 compartment sink. To prevent a foodborne illness. Sanitizer shall be available and tested to be sure enough sanitizer is available to kill pathogens. CORRECTED: Kitchen help replaced sanitizer container & it was 100ppm.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-December-2022
| Comments |
|---|
| VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. 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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. 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 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. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. Food Process Reviewed: Highly susceptible population/ cooking IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. |