3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. OBSERVED: Both ends of sandwich prep out of temperature. To prevent the growth of pathogens which could cause a foodborne illness, TCS foods shall be stored and maintained at 41 degrees or below. CORRECTED: Manager placed on ice
Correct By: 07-Feb-2022
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Observed: sandwich prep tables both ends not maintaining correct temperatures of TCS foods & TCS food being held without proper temperature, not marked to indicate the time TCS foods shall be discarded. To prevent the growth of pathogens which could cause a foodborne illness, Facility shall have a written procedure for each item & document it. CORRECTED: Manager put discard time on tcs foods.
Correct By: 07-Feb-2022
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat CorrectedDuringInsp No towels or drying device at the handwashing sink(s). OBSERVED: No hand drying provisions in mens rest-rooms. So employees & customers may properly dry their hands after handwashing. Drying provisions shall be available. Refill empty towel dispenser. CORRECTED: Employee filled towel dispenser.
Correct By: 07-Feb-2022
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 on equipment. Degrease & clean as needed. All surfaces shall be smooth & free from dirt/debris.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED: Floor tiles & grout have a build up of grease on floor. Clean as needed. All surfaces shall be smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2022
| Comments |
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| Reviewed with Penelope |
| 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. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. 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. 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. 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. |