3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed lime juice at the liquor station holding 71 F at the time of inspection. Per lime juice container, the food must be refrigerated. The facility shall; provide proof of shelf stability or maintain food at the proper temperature of 41 F or below. Facility discarded the product at the time of inspection.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed several food pans that were not fully air dried prior to stacking.Allow sanitizer to fully air dry before stacking to prevent any food from contacting sanitizer directly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-July-2019
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| PIC- Aaron Went over report over with PIC. Discussed food safety. Observed lime juice which is perishable per label holding 71 F at the time of inspection. Lime juice is generally a highly acidic food if the facility contacts thier distributor and gets verification of ph value, the lime juice may be considered non-TCS per OAC 3717. 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 HAD LIME JUICE HOLDING 71F AT THE TIME OF INSPECTION. MAINTAIN ALL FOODS REQUIRING REFRIGERATION AT 41F OR BELOW TO PREVENT ANY SOURCES OF CONTAMINATION. THE LIME JUICE REQUIRES REFRIGERATION PER LABEL. THE FACILITY HAS 3 OPTIONS: -HOLD THE LIME JUICE AT 41F OR BELOW SUCH AS WITH AN ICE BATH -USE TIME AS PUBLIC HEALTH CONTROL AND PROPERLY TIME STAMP AND DISCARD THE PRODUCT AFTER 4 HOURS. - OR CONTACT THEIR DISTRIBUTOR TO USE THE WATER ACTIVITY AND PH LEVELS TO DETERMINE THE PRODUCT IS SHELF STABLE IN RELATION TO THE DEFINITIONS CHAPTER OF OAC 3717. All foods on the hot and cold lines were holding the required temperatures of 135F or higher and 41F or below. THE PIC DESCRIBED A COOLING PROCESS WHERE THE FOODS ARE SPREAD INTO THIN LAYERS OR LARGER CONTAINERS AND COVERED WITH WAX PAPER. THE STAFF ARE NOT HERE OVERNIGHT TO ENSURE THAT THE PROPER COOLING REQUIREMENTS ARE MET. FOODS MUST PROPERLY COOL FROM 135F TO 70 F WITHIN 2 HOURS AND TO 41F WITHIN 6 HOURS OF THE INITIAL COOLING START. CHIPOTLE MUST ENSURE THAT FOODS ARE BEING PROPERLY COOLED. THE REHEATING PROCESS EXPLAINED BY THE PIC WILL ADEQUATELY HEAT THE FOODS TO 165 WITHIN 2 HOURS. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – FACILITY DOES NOT PROVIDE ANY RAW FOOD ITEMS. THE STEAK IS PRE COOKED. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. |