I - P / Employee Health
The operation had an employee health policy on file.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
V - P / Food from Approved Source
Foods are received from the following sources: taco beel supplier
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
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 01-July-2015
| Comments |
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| IV. PERSON IN CHARGE (PIC) – PIC must watch staff and remind them to wash hands. Critical violations were not observed during the inspection. The person in charge (PIC) must provide oversight and control to make sure that critical violations that could cause a foodborne illness do not occur. VI. TCS FOOD: DATE MARKING – To limit the growth of pathogens or toxins that are capable of cause a foodborne illness diced tomatoes, and other opened package of TCS food are date marked with the last day of use. All TCS food are dated with less than 7 days. IV. COOKING, COOLING AND REHEATING – Beans, Steak, Ground beef and Chicken are heated, held hot, cooled and reheated for hot holding. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. Food is placed in bags, flattened, and placed in a ice bath to cool. Cooling takes 30-60 minutes. Temperatures are checked before placing the food bags in the cooler. Reheat to at least 165 to destroy pathogens. |