3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Shredded lettuce was being held out of temperature for cold holding. Lettuce was moved to be brought down to temperature during inspection.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Dishes opposite dishwashing machine were not stored sufficiently covered or inverted. Ensure all clean equipment and utensils are stored covered or inverted.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Bowl was stored while still wet. Ensure all equipment and utensils are properly dried before being stored.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat Facility had no chlorine sanitizer test strips. Ensure appropriate, unexpired test strips are available for use.
3717-1-06.4(J) / Using dressing rooms and lockers.
Employee personal belongings were found in dry storage. Ensure all employee belongings are kept in designated areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-February-2023
| Comments |
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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. *SHREDDED LETTUCE WAS BEING HELD OUT OF TEMP FOR COLD HOLDING; LETTUCE WAS MOVED TO BE BROUGHT DOWN TO TEMP DURING INSPECTION* 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. |