3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Owner needs to provide better training/retraining. Focus on temperature controls, verifying sanitizer levels (must verify dilutions), maximum cold holding temps, refrigeration storage safety (eggs are cooked out to 165 F whereas other foods are not/ready to consume), stocking of dedicated handsink. Want to understand 41 F (maximum cold holding) and 135 F (minimum hot holding). It is not 30 F to 40 F for cold or 120 F for hot holding.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs in retail above ready to drink beverage/ready to eat foods....gave Refrigeration Safety Handout.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed cleaning schedule is every 24 hours daily when should be 4 hours or less. Focus on chicken tongs/holding container.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.