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 bottles of chemicals sitting on food surfaces with no labeling. To prevent a chemical poisoning. All chemicals not in their original container shall be labeled with their common name. CORRECTED: Employee marked with magic marker.
Correct By: 26-Nov-2019
3717-1-07.1(P) / Personal care items - storage.
CorrectedDuringInsp Personal care items stored improperly. OBSERVED: Cook looking & handling cell phone with gloves on while cooking hamburgers. To prevent contamination which could cause a foodborne illness, Store personal items away from food.CORRECTED: Employee placed phone in an appropriate location.
3717-1-03.4(C) / Thawing - temperature and time control.
CorrectedDuringInsp TCS foods not properly thawed. OBSERVED: Sausage & other items in sink without cold running water. To thaw properly TCS foods shall be thawed by having cold running water to keep temperature down to prevent the growth of pathogens which could cause a foodborne illness. TCS FOODS shall be thawed by refrigeration, under cold running water or as part of the cooking process. CORRECTED: Employee turned on cold running water
3717-1-03.2(K) / In-use utensils - between-use storage.
CorrectedDuringInsp In-use utensils improperly stored. OBSERVED: Utensils placed on top of marina sauce. To prevent contamination which could cause a foodborne illness, Utensils shall be stored in product or cleaned, & sanitized between each use. CORRECTED: Employee removed & provided new clean utensils for use stored in hot holding foods.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-November-2019
| Comments |
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| Reviewed with Alec Loney |
| Food Process Reviewed: Cooking/hamburger 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. |