3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Food not protected from environmental sources of contamination during preparation/ cooking under hood system. OBSERVED: Hood system has a build up of dirt/ debris which could contaminate food which could cause a foodborne illness. Clean as needed.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED: Food debris/ grease build up on hot holding units , on the line. To prevent contamination from food debris which could cause a foodborne illness, Food equipment/ stainless wall shall be kept clean
3717-1-06.1(F) / Wall and ceiling - coverings and coatings.
Unapproved materials covering the walls and/or ceiling. OBSERVED: Water damaged ceiling tiles in customer dine in area. To prevent contamination from the premises which could cause a foodborne illness. Repair ceiling & replace water damaged ceiling tiles
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-August-2019
| Comments |
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| Reviewed with Amy Baker |
| Food Process Reviewed: 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. 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. 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. X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. |