III / Preventing Contamination by Hand
Facility has several different areas where bare hand contact is happening. Scooping pepper in server area with a cup. Whip cream squeeze bag touching lettuce sitting next to it. Observed hand washing sink with no papertowels or drying available. Hand washing sinks with no hand washing signs. Hand washing sink observed being used for something other than hand washing. Gloves being used in facility but are not changed when changed tasks.
To prevent contamination by hands ensure adequate handwashing facilties with signs and supplies. Do not allow items that people touch with their hands to contact food that will go directly into their mouth.
IV / Demonstration of Knowledge
PIC was unable to list foodbourne illnesses that are reportable to the health department or the symptoms associated. PIC was unable to describe proper cooling and reheating procedures of items that will be reused.
To ensure that food safety is being practised at facility PIC needs to know the areas of knowledge and be able to answer questions associated with the areas upon visit. Areas of knowledge located in 2.4 (B) of the Ohio Food Code.
VI / Time/Temperature Controlled Safety Food
Upon asking PIC about cooling and reheating procedures, facility is not properly performing these tasks. Cooling was described as just putting food container into fridge. Reheating procedures were described as just warming up and putting in hot holding.
PIC needs to collaborate with staff to ensure proper cooling and reheating methods are used. Cooling procedures need to ensure the item goes from a core temperature of 135°F to a core temperature of 70°F within 2 hours and then to a core temperature of 41°F within another 4 hours. Re heating an item the product must hit 165°F at least once within 2 hours and then can remain hot held above 135°F.
VII / Protection from Contamination
Facility has some serious cleaning and repair issues. Facility also had items that were not labeled or date marked. Facility also had items in coolers/fridges that were not covered.
To protect food from contamination facility needs to be clean and remain clean, up to date on repairs, proper labeling of items, date marking on items, and food protected by being covered in cooler and fridge areas.
X / Chemical
Facility had cleaning supplies located with single use items in server area. Back up fry bin located in cleaning supplies room.
To ensure safey of chemical usage, chemicals and food/food contact items need to be stored seperately.