3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Repeat Corrected During Inspection Observed employee purse in food prep area. Employee moved personal items to designated area.
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Repeat Corrected During Inspection Observed an accumulation of encrusted food inside several microwaves and a "clean" spatula with visible food residues. Spatula was cleaned during inspection.
3717-1-05.4(O) / Using drain plugs.
Missing drain plug observed on one trash receptacle.
Contact your waste management service to request a replacement drain plug.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-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 – OBSERVED EMPLOYEE PERSONAL ITEMS IN FOOD PREP 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. 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 – N/A X. Chemical – Toxic chemicals held in locations away from food or food prep to prevent contamination. XI. Conformance with Approved Procedures – N/A |