I - P / Employee Health
The operation had an employee health policy on file.
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.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
X-P / Chemical
Toxic materials are properly identified and stored.
XI - P / Conformance with Approved Procedures
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 25-March-2014
| Comments |
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| EMPLOYEE HEALTH - Information about the person in charge's responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the person in charge (PIC). Reportedly, food employees have been informed of their responsibilities. A written policy is in place. Include in your policy to restrict employees when they have a sore throat with fever. PERSON IN CHARGE (PIC) - Printed information about allergen awareness, critical food handling items, and level one food safety training was provided to the person in charge (PIC). PIC is currently Servsafe Certified. Ensure PIC is knowledgeable of allergen in the food. CRITICAL VIOLATIONS - critical violations were not observed during the inspection. The PIC provides oversight and control to make sure that critical violations that could cause foodborne illnesses do not occur. COOKING, COOLING, AND REHEATING - The chicken is the only item that is cooked, cooled, and reheated. The chicken is deboned and placed in plastic bags and placed flat on trays. It is then placed in the freezer to complete cooling. Bags are not stacked on top of one another. Chicken is thawed in the walk in cooler, placed in chicken pot pies and reheated to at least 165 degrees. |