3717-1-06.4(K) / Controlling pests.
Critical CorrectedDuringInsp Presence of live insects, rodents, and other pests. OBSERVED: Flies throughout facility. To prevent a foodborn illness. Eliminate flies by wind curtains, keep screened windows closed when not in use, or by approved chemicals for use in a food facility. CORRECTED: Employees made sure all openings were closed.
Correct By: 27-Jul-2021
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. OBSERVED: employee personal items throughout the facility. Personal items shall be stores away from food prep areas to prevent contamination which could cause a foodborne illness
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. OBSERVED: Wiping cloths not stored in sanitizing solutions. To prevent the transfer of pathogens which could cause a foodborn illness. Wiping cloths shall be stored in sanitizing solutions.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. OBSERVED: limited water flow to the hand sink in food prep area. To prevent a contamination which could cause a foodborn illness, adequate water flow shall be available so employees can properly wash their hands.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED: floors that had food debris throughout facility. Facility shall be cleaned more thoroughly or more often.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-July-2021
| Comments |
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| Reviewed with Judy Allen |
| 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. 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: cooling III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. 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. |