I - P / Employee Health
The operation had an employee health policy on file.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
III - P / Preventing Contamination by Hand
Food employees were using hand sanitizers in conjunction with hand washing.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.
IX - P / Highly Susceptible Populations
The operation was serving pasteurized juices to highly susceptible population.
IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.
V - P / Food from Approved Source
Foods are received from the following sources: GFS, Cornell's IGA, Toft (for milk)
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VI - P / Time/Temperature Controlled Safety 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.
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.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 15-November-2014
| Comments |
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| PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands. FOOD SOURCE – Delivered food and chemicals are checked for damaged packages, dented cans, tampering, required temperatures, and spoiled fruits or vegetables. TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of cause a foodborne illness Most ready to eat tcs food is held for only 3 days before discarding. Chicken salad is held a max of the manufacturer's date on container. COOKING, COOLING AND REHEATING – Turkey, beef and leftovers are heated, cooled and reheated for hot holding. All foods are cooled by placing them in pans no deeper than 2 inches and placed in the cooler. ROASTS SHOULD BE CUT IN HALF OR NO MORE THAN 3-6 LB SECTIONS FOR COOLING. Thick items (gravy) should be shallower than 2 inches to aid in rapid cooling. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. Foods are reheated in the steamer to at least 165 within 2 hours. Reheat rapidly to destroy pathogens that could cause a foodborne illness. The temperature measuring device has the required temperatures for cooking and reheating programmed in. |