5/17/2023 0 Comments Cibos restaurantInspection reports will become available throughout the year, as inspections are conducted per the frequency requirements. Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility's menu and their potential risk of a foodborne illness.Large pasta kettle shall be cleaned according to manufacturer's recommendations A daily log is being kept that includes the time the pasta is removed from refrigeration and the time that it is used, which does not exceed 4 hours 5. Provide a written procedure for using time as a public health control for storing pasta at room temperature for up to 4 hours. Side salads are not maintained at or below 41 degrees Fahrenheit using this procedure 4. If side salads are made up ahead of time, keep stored in a cooler instead of stacking on top of the bed of lettuce that is chilled using an ice bath. Have all food handling employees read over the employee illness reporting procedure and sign & date after doing so 3. Please print off certificate and keep on site 2. Mottice is Level 2 food safety certified. Implement a written vomit/fecal cleanup procedure that is specific to the facilityġ. Dishes are laid on the absorbent string to dry 3. Remove string from the top of the metal shelves used for drying dishes. Michael Mottice's Level 2 Food Safety Certificate must be obtained and kept within the facility for review during the next standard inspection 2. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.ġ. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. An updated employee illness reporting agreement was given to Maddie during the time of inspection Keep ice scoop used for the ice machine in the basement covered to protect from overhead contamination 7. Secure CO2 tanks in the basement (for pop machine) 6. Paint or stain exposed wood on the newly installed tables beside the mop sink in the basement 5. Store beer glasses on a non-absorbent surfaces instead of towels 4. Do not store pre-made salad bowls directly in the lettuce bin 2. VI - TCS Food: TCS foods were not being held at the proper temperature.ġ. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Owner said no meats are served undercooked. Provide Ohio Department of Health paperwork for manager's certification. Monitor cooling and reheating temperatures regularly. Salad items are stored on ice throughout day and should be in stored in mechanical refrigeration to prevent temperature abuse. Monitor and adjust if 41 F or below is not met. VI - TCS Food: Observed improper method for cooling TCS foods. of Health paperwork for manager's certification by calling them and requesting certificate. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. NOTE: Have grease trap clean-out invoices available for review. Standard/Critical Control Point InspectionĪ follow-up inspection is scheduled in 2 weeks to reinspect air-gap on food prep sink and additional cleaning under equipment in kitchen.
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