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/Complaint/Critical Control Point
Inspection Date: 27-December-2019
| Comments |
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| No violations observed at the time of inspection. Conducted inspection with PIC Kelli. Complaint investigation also conducted at the time of inspection. Customer diagnosed with Campylobacter ate at Chipotle and other restaurants in Pickaway County. At the time of inspection, PIC reported that no employees have reported any illnesses. Facility also has procedures in place for illness reporting and employees sign saying they are healthy prior to entering the kitchen for work. Employees were observed practicing good hand hygiene. Hand washing reminder signs are posted at hand washing sinks and in restrooms. No foods are served raw and all hot foods were holding above 135 degrees. All cold foods were holding below 41 degrees. 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. 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. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – FOODS ARE NOT PROVIDED RAW OR UNDERCOOKED. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Toxic chemicals held in locations away from food or food prep to prevent contamination. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |