Equipment is not approved by a recognized agency or authority.
Food employee was touching ready-to-eat food with bare hands.
Food employee(s) did not wash hands in situations that specifically require them to do so.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
There was no properly trained person in charge designated.
Unsafe food was not discarded or properly reconditioned
PIC - Doug - The inspection report was discussed with the person-in-charge. - The inspection report will be emailed to chef@donteatlamefood.com - A green "INSPECTED" sign was posted near the cash register. - A food safety workbook will be be given to the operator during the next inspection. - Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
Discussed CCP’s with the person-in-charge. TCS= time/temperature controlled for safety foods. III. Hand washing, Prevention of Contamination from Hands (-) Observed a food employee handle rice crispy treats with his bare hands. Food employees shall wear gloves or use other suitable utensils when handling ready-to-eat foods. The rice crispy treats handled with bare hands were discarded by the operator during the inspection. CDC Risk Factor 1 - Poor Personal Hygiene I. Employee Health (+) Management is aware and has a policy regarding employee health situations II. Personnel Cleanliness (+) Food employees eat, and drink only in designated areas. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles IV. Person in Charge/Demonstration of Knowledge (+) Manager is certified in food safety. Manager has demonstrated knowledge through compliance with the food code. Manager demonstrated knowledge by responding to food safety questions regarding the operation. V. Thawing (+) Foods are thawed in accordance with the OAC. VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods are properly cooked to temperatures as indicated in the Ohio Uniform Food Code. Time/Temperature controlled for safety foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F. Cooked
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