Conducted a Standard Inspection of operation after a report of an employee with a suspected food borne illness. During the inspection, discussed nature of the suspected illness with management. Management noted that precautions had already been taken and the employee was excluded from work until cleared by a doctor to return to work. Management was cooperative in the investigation. Observed proper hand washing by employees at time of inspection and prevention of barehand contact with ready to eat food - good. Food sampled observed held at proper temperature below 41F and above 135F for cooked / hot held food. Observed gloves in use, hair restraints in use, and thermometers and test strips available for use. Sanitizer observed in proper concentration and in use. Dish tank reached proper hot water sanitation temperature. Prep areas kept clean at time of inspection and show signs of routine cleaning / sanitizing throughout the day. Observed food date marked and labelled. Thank you for your cooperation in this investigation.
During inspection, it was observed that operation routinely cools and reheats soup for hot holding. Since the operation is conducting this on a regular basis and is currently licensed as a risk level 3 FSO, the food service license will be upgraded to a Risk Level 4 during the next renewal of the license in March of 2018. The risk level 4 license will include 2 CCP inspections which are required if an operation are cooling and reheating food for hot holding. Please contact our office at 740-775-1158 if you have any questions. |
