3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical CorrectedDuringInsp Improper bare-hand contact with RTE foods. OBSERVED: Apples put out for consumer self service that were not protected from bare hand contact which could cause a foodborne illness. Wash & wrap ready to eat items for self service or have employees give to consumer. CORRECTED: Employees saran wrapped apples
Correct By: 05-May-2022
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information. Chef salads for individual self service shall be labeled to indicate all ingredients in salad & net weight. To prevent an allergeic reaction from unknown ingredients. Label & list ingredients.
3717-1-02.3(C) / Hair restraints - effectiveness.
CorrectedDuringInsp Food employee(s) not wearing a hair restraint. OBSERVED: a few Food employees with no hair restraints. To keep hair from contacting food . food surfaaces which could cause a foodborne illness. Employees shall wear hair restraints. CORRECTED: employees put on hair nets.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-May-2022
| Comments |
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| Reviewed with Kelly Stanford |
| 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. 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. |