3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
Correct By: 25-Jan-2022
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. OBSERVED: Delfield 2 door reach in cooler at 58 degrees, to prevent the growth of pathogens , which could cause a foodborne illness, cold holding units shall be 41 degrees or below. PIC stated it had been freezing so they adjusted the temperature. CORRECTED: All TCS foods were removed & placed in walk in cooler at the appropriate temperature until repaired or holding correct temperature of 41 degrees or below.
Correct By: 25-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 in cold holding units. TCS foods shall be marked so employees know the date foods shall be discarded to prevent the growth of pathogens which could cause a foodborne illness. CORRECTED: employee date marked the food.
Correct By: 25-Jan-2022
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. OBSERVED: A plate in meat being used for a scooping Delfield 2 door reach in cooler. To prevent the transfer of pathogens, utensils shall be used that will not allow the area touched by bare hands to come in contact with food. Provide appropriate utensils for getting product out of pans. CORRECTED: Employee removed the plate .
Correct By: 25-Jan-2022
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-January-2022
| Comments |
|---|
| Reviewed with Shawna Lozano |
| 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. 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. |