No observations were documented at the time of inspection.

Comments

I - Employee Health Observation: Visible or known symptoms /or known diagnoses are reported by employees as required. Observation: The person in charge properly applies restrictions and exclusions for ill employees. II - Good Hygienic Practices Observation: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. Observation: Food employee was demonstrating good hygiene practices. III - Preventing Contamination by Hand Observation: Observed food employee changing gloves when required. Observation: Hand washing facilities are adequate, conveniently located and accessible for employees. Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands. Observation: Hand washing facilities are properly supplied. Observation: Observed food employee washing hands when required. IV - Demonstration of Knowledge Observation: The operation is in compliance with Chapter 3717-1 of the Administrative Code. Observation: The person in charge is Certified in Food Protection. Managers V - Food from Approved Source Observed all food are from approved source. VI - Time/Temperature Controlled Safety Food Observation: Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Observation: Observed food employee cooking foods to the required temperatures.Hamburgers 165 F And thin probe thermometers are available. Observed: Holding chart with time log of lettuce and tomatoes to be held four hours or less, then discarded. Observation: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination Observation: Observed raw foods separated from ready to eat foods during storage, preparation, holding, and display. Raw meats are stored on bottom shelves. Observation: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observation: Observed employee properly cleaning and sanitizing food contact surfaces. Buckets X - Chemical Are stored separate from food, and properly labeled and identified. Chemicals are stored in a cage.