3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed sliced tomatoes at 47F. PIC discared tomatoes.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed lettuce and cabbage in walk-in cooler without dates. PIC discarded both items.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed sanitizer spray bottle stored above wing sauces on shelving near walk-in cooler. PIC moved spray bottle to bottom shelf.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled. Observed container of bread crumbs without label. PIC made label during inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-January-2020
| Comments |
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| Discussed report with PIC at the time of inspection. 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; OBSERVED SLICED TOMATOES ABOVE THE PROPER COLD HOLDING TEMPERATURE; OBSERVED LETTUCE AND CABBAGE IN WALK-IN COOLER NOT DATE MARKED. 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 – OBSERVED SANITIZER SPRAY BOTTLE STORED WITH WING SAUCES XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |