3717-1-03.2(N)(1) / Gloves - use limitation
Critical CorrectedDuringInsp Single-use gloves used improperly. OBSERVED: Food prep employee go to outside to cold storage and return & not remove gloves, Wash hands & put on a clean pair of gloves .To prevent contamination which could cause a foodborne illness .Gloves shall be changed hands washed & new gloves put on between tasks. CORRECTED: Spoke with employee & they washed hands, changed gloves.
Correct By: 01-Jun-2023
3717-1-03.3(H) / Reheating for hot holding.
Critical CorrectedDuringInsp Improper reheating of food for hot holding. OBSERVED: Shredded chicken placed in Hot holding unit without properly heating on stove or microwave. Foods shall be cooked to temperature , then placed in hot holding unit to prevent the growth of pathogens which could cause a foodborne illness. CORRECTED: Cook placed on stove to cook to proper temperature & then placed in hot holding unit.
Correct By: 01-Jun-2023
3717-1-07.1(P) / Personal care items - storage.
CorrectedDuringInsp Personal care items stored improperly. OBSERVED: Small backpack/purse & cigarette lighter on back food table. Employees shall have a designated area to store personal items to prevent contamination which could cause a foodborne illness. Place in approved area.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. OBSERVED: Floor fans with accumulation of dirt/dust / debris that when fans are turned on can contaminate food/ food surfaces. Clean fans of accumulated dirt.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas. OBSERVED: No light in outdoor walk in cooler. Repair/ replace so employees can see in walk in cooler without leaving the door hang open for light.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-June-2023
| Comments |
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| 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. 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. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |