- The person in charge properly applies restrictions and exclusions for ill employees discussed with PIC .
- Observed food employee touching ready-to-eat food with bare hands observed employee with one gloved hand slicing cake and handling cake with ungloved hand.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- food purchased from GFS, Kocein Meats etc.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked , and discarded when required.
Discussed 7 days
- Observed food employee cooking foods to the required temperatures .
chicken cooked to 165F
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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12/11/2015 | Critical Control Point Inspection |
- Observed an accumulation of grease or condensation from ventilation hood system observed fan gaurds and filters of all coolers etc. .
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Observed a build-up of dirt and debris on base cove molding, floor surfaces in the hard to reach places( under 3 comp sink, and front cook line etc. ) .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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12/11/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed raw chicken in standing water in prep sink. Corrected
Raw animal foods must be thawed/prepped in a way that will not promote bacterial growth (under refrigeration, under cold running water, etc.).
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- 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.
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08/24/2015 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Observed raw chicken in standing water in prep sink. Corrected.
TCS food shall be thawed as required in this rule.
- Non-food contact surfaces of equipment are dirty. Interior of microwave
interior of prep cooler (water build up).
- The physical facilities are not being maintained in good repair. Wall near chicken warming cabinet.
The physical facilities shall be maintained in good repair.
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08/24/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Replace gaskets of reach in coolers/freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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01/14/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed food employee cooking foods to the required temperatures.
- Food employee stated reheating foods for hot holding to 165°F is completed within two hours.
- 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/14/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed chicken in standing water in prep sink. Corrected.
All time/temperature controlled foods must be that are thawd/washed must be done under cold running water if being thawed/washed in prep sink.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/07/2014 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Observed raw chicken in standing water in prep sink.
TCS food shall be thawed as required in this rule. When being washing/thawing chicken, it must be done under cold running water.
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10/07/2014 | Standard Inspection |
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