3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. OBSERVED:Chicken breast & hamburger in hot holding unit at 108 degrees. TCS foods shall be hot held at 135 degrees Fahrenheit or above to prevent the growth of pathogens which could cause a foodborne illness. Reheat to 165 degrees or above & then maintain at 135 degrees or above. CORRECTED: Cook reheated to 165 degrees or above
Correct By: 05-Oct-2020
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. OBSERVED: packaged food items on the floor under shelving in the walk in cooler. To prevent contamination which could cause a foodborne illness. Remove & discard packaged food from walk in cooler floor under shelving . CORRECTED: Manager cleaned up & discarded.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. OBSERVED: Three compartment sink being used as a garbage disposal. To properly use the 3 compartment sink. Foods shall be removed from pots. pans to prevent contamination of dishwash water.CORRECTED:Manager cleaned sinks of excessive food debris.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency. OBSERVED: dirty water in hot holding units. Water shall be discarded & refreshed & cleaned as needed.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. OBSERVED: Water all over floor in dishwashing machine area. Facility maintenance is working on finding the leak to repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-October-2020
| Comments |
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| Reviewed with Robyn Criss Provided a new choking poster |
| Food Process Reviewed: 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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. 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. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. |