3717-1-06.1(I) / Light bulbs - protective shielding.
Observed that the light shielding in the walk in cooler was damaged, replace to prevent any lights from being broken where the glass may fall into open foods below.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-July-2019
| Comments |
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| PIC- Kim WENT OVER REPORT WITH THE PIC. 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. Time as public health control procedures and record. FACILITY IS PROPERLY DATE MARKING ITS FOOD ITEMS TO PREVENT THEM FROM EXCEEDING 7 DAYS. THE FACILITY HAS A TEMPERATURE LOG AND MAINTAINS ALL ITS HOT HELD TCS FOODS AT 135F OR HIGHER AND ITS COLD HELD TCS FOODS AT 41F OR BELOW. 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 OR UNDERCOOKED FOOD ITEMS. 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. |