3717-1-06.1(M) / Outer openings - protected.
Daylight could be seen behind back door. Ensure that all gaps around outer openings are sealed to prevent pests from entering facility.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Eggs were on the floor of walk-in cooler. Ensure that all food is stored at least six inches off the floor.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Wiping cloth was left on table. Cloth was moved to sanitizer bucket during inspection.
3717-1-05.4(N) / Covering receptacles.
Dumpster lids were open during inspection. Ensure dumpster lids are kept closed to prevent pest infestation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-December-2021
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Discussed violations with Person In Charge. Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. *FACILITY IS IN COMPLIANCE FOR ALL POINTS* |