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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. OBSERVED: Rounds of ground beef in sink with no running water at room temperature, beef was still slightly frozen. To prevent the growth of pathogens which could cause a foodborne illness. Thawing shall be either part of the cooking process, in a microwave & used immediately or under cold running water. CORRECTED: Employee placed in walk in cooler to finish thawing.
Correct By: 23-Jan-2020
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. To prevent the growth of pathogens a sanitizer test kit shall be available to make sure items are properly sanitized. Purchase chlorine & Quaternary test strips.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 23-January-2020


Comments
Reviewed with Maria De la Paz
Food Process Reviewed:
X - P - Chemical: No unapproved food or color additives are used.
X - P - Chemical: Toxic materials are properly identified and stored.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
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 hot foods being held at 135°F or above; cold foods being held at 41°F or below.
X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code.
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.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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.
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.