3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. Chili was not heated to 165 degrees in the appropriate amount of time.
Repair or alter Re-Heating method.
3717-1-03.3(H) / Reheating for hot holding.
Critical .
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Chili out of temperature for over 4 hours.
Voluntarily disposed of.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. Trash stored in front of hot holding Chili units.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
[51] Improper storage of cleaned equipment, utensils, and laundered linens. Food splatter on utensils near hot holding chili.
3717-1-06.4(F) / Drying mops.
Mops dried improperly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-February-2020
| Comments |
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| 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. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |