3717-1-03.3(H) / Reheating for hot holding.
Critical CorrectedDuringInsp Improper reheating of food for hot holding. OBSERVED: Beer cheese in hot holding . BEER CHEESE Shall be reheated to 165 degrees then hot held at 135 degrees or above to prevent the growth of pathogens which could cause a foodborne illness. Reheat to 165 & hot hold at 135 or above CORRECTED: Employee reheated to 168
Correct By: 18-Jun-2020
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: Working containers with no readable common name. To prevent a chemical poisoning all chemicals not in their original container shall have a common name on it. CORRECTED: Employee correctly labeled the container
Correct By: 18-Jun-2020
3717-1-03.4(C) / Thawing - temperature and time control.
CorrectedDuringInsp TCS foods not properly thawed. OBSERVED: Beef in Reduced oxygen packaging that were thawing at room temperature above the food prep sink. TCS foods shall be thawed under cold running water, in refrigeration unit or in a microwave & then used immediately. CORRECTED: employees placed i nrefrigeration unit.
Correct By: 18-Jun-2020
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint. OBSERVED: A kitchen employee with no hair restraint. To prevent a contamination which could cause a foodborne illness. Employees in the kitchen or food prep shall wear effective hair restraint.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-June-2020
| Comments |
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| Provided a new choking poster Reviewed with Ben Lash |
| Food Process Reviewed: Thawing 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. 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. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. 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. |