| I - P / Employee Health I Employee Health Observation: The person in charge properly applies restrictions and exclusions for ill employees. Comment: ILL EMPLOYEES ARE RESTRICTED FROM WORK AND DO NOT RETURN UNTIL SYMPTOM FREE. Observation: The operation had an employee health policy on file. Comment: WRITTEN EMPLOYEE HEALTH POLICY IN PLACE AND FOLLOWED. Observation: Visible or known symptoms /or known diagnoses are reported by employees as required. 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. Comment: CLEAN UNIFORMS OBSERVED ON FOOD EMPLOYEES. Observation: Food employee was eating food / drinking in designated area. Comment: FOOD EMPLOYEES USING CUPS IN DESIGNATED AREAS WITH TIGHT FITTING LIDS. III - Preventing Contamination by Hand Observation: Observed food employee washing hands when required. Comment: SEVERAL FOOD EMPLOYEES WASHED HANDS NUMEROUS TIMES WHILE WORKING IN KITCHEN/FOOD SERVICE. Observation: Observed food employee changing gloves when required. Comment: FOOD EMPLOYEES WEARING GLOVES CHANGED GLOVES WHEN CHANGING TASKS. Observation: Hand washing facilities are adequate, conveniently located and accessible for employees. Comment: SEVERAL HAND WASHING STATIONS THROUGHOUT THE FOOD SERVICE, LOCATED APPROPRIATELY TO ENCOURAGE PROPER HAND WASHING. PROPER SIGNAGE OBSERVED AT STATIONS AND IN REST-ROOMS. Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands. Comment: ALL FOOD SERVICE EMPLOYEES HANDLING READY-TO-EAT FOODS WORE GLOVES, AND/OR USED UTENSILS PROPERLY. Observation: Hand washing facilities are properly supplied. Comment: SOAP AND PAPER TOWELS ADEQUATELY SUPPLIED AT ALL HAND WASH SINKS. Observation: Observed food employee washing hands prior to donning single use gloves. IV - Demonstration of Knowledge Observation: The person in charge is Certified in Food Protection. Comment: ALL MANAGERS ARE SERVE SAFE CERTIFIED. MANAGERS TRAIN ALL NEW STAFF IN FOOD SAFETY AND SERVE SAFE. Observation: The operation is in compliance with Chapter 3717-1 of the Administrative Code. IX - Highly Susceptible Populations Observation: The operation was serving pasteurized juices to highly susceptible population. Comment: CURRENTLY COULD NOT GET PASTEURIZED JUICES SO NOT SERVING JUICE. SERVE HIGHLY SUSCEPTIBLE POPULATION AND IMMUNO-COMPROMISED PEOPLE. SERVE PASTEURIZED JUICE. Observation: Raw or partially cooked animal foods and raw seed sprouts are not being served. VI - Time/Temperature Controlled Safety Food Observation: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observation: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. Comment: FOODS ARE COOLED APPROPRIATELY USING REDUCED VOLUME, SHALLOW PAN COOLING. Observation: Food employee was observed reheating foods for hot holding to 165°F within two hours. Comment: PIC KNOWLEDGEABLE REGARDING REHEATING REQUIREMENTS. Observation: Observed food employee cooking foods to the required temperatures. Comment: FOODS ARE COOKED TO REQUIRED TEMPERATURES AND PLACED IN HOT HOLD CABINETS OR MAKE TABLES. ALL HOT AND COLD TEMPS ACCEPTABLE DURING INSPECTION. Observation: Observed food employee cooking foods to the required temperatures. Comment: THERMOMETERS ARE USED TO TAKE AND RECORD TEMPS. ALL COOLER TEMPS ARE MONITORED THROUGHOUT THE DAY AND UPLOADED INTO A COMPUTER SYSTEM. Observation: Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Comment: ACCEPTABLE STICKERING SYSTEM USED TO DATE MARK READY-TO-EAT FOODS. DATE MARKING NOTED IS ACCEPTABLE. VII - Protection from Contamination Observation: Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. Comment: SEPARATE COOLERS FOR RAW MEATS FROM OTHER FOODS. STACKING ORDER IN COOLERS WAS ACCEPTABLE. X - Chemical Observation: Toxic materials are properly identified and stored. Comment: SEPARATE ROOM/STORAGE AREA FOR CHEMICALS. SPRAY BOTTLES PROPERLY LABELED AS TO THE CONTENTS.  |