No observations were documented at the time of inspection.

Comments

CCP Inspection 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. 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. V - Food from Approved Source Observed: All foods are from approved source. VI - Time/Temperature Controlled Safety Food Observed: ready to eat time/temperature controlled for safety foods being properly date marked, and discarded, when required Confirmed: Date label/marking of food is 7 days or less. Observation: Observed food employee cooking foods to the required temperatures. VII - Protection from Contamination 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, witnessed buckets with proper sanitizer. VIII - Chemical Observation: Stored separate from food, properly identified and clearly labeled. IX- Cooking, Reheating of Food Items PIC stated that food items are reheated to 165F Described by manager- Chili is reheated to 165 X - Thawing PIC- Stated that thawing is <41 degrees in refrigeration unit for approximate 24 to 48 hours prior to preparing.