No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-May-2019
| Comments |
|---|
| Reviewed with Kelly Standford |
| X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. 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. IV - Demonstration of Knowledge: There was no person in charge present in the food facility during inspection. 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. 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. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. |