Address: 1051 Miamisburg-Centerville Road, Centerville
Date of inspection: May 22
Violations: This report is a follow-up to a complaint received 05/22/2017 regarding a possible food borne illness.
Spoke with PIC concerning employee illness policy. Literature was observed posted in facility regarding reportable illnesses.
- PIC informed that no employees called off work sick or were sent home sick during time of alleged illness.
- PIC also informed that facility has not received any phone calls or other responses regarding ill customers.
Spoke with PIC concerning minimum cooking temperatures for chicken, along with cold holding, hot holding, and re-heating temperatures for foods.
- All poultry products shall be cooked to a minimum internal temperature of 165.0F.
- All foods shall be held cold at or below 41F, held hot at or above 135F, and re-heated to a minimum internal temperature of 165.0F.
- Chicken- cooked- 165.0F, 177.0F, and 192.0F
- White rice- HH- 135.0F and 155.0F
- Grilled vegetables- HH- 170.0F
- Shredded cheese- CH- 39.9F
- Sour cream- CH- 39.6F
- Pico de gallo- CH- 39.8F
- Grilled chicken- HH- 139.6F
- Raw chicken- CS- 38.0F
- Corn salsa- CS- 37.0F
PIC was informed that it is highly recommended that food temperatures be monitored multiple times per work day.
Discussed cleaning frequency for food contact surfaces with PIC. All food contact surfaces shall be broken down (if needed), washed, rinsed, and sanitized after each use or every 4 hours, if they are used throughout hours of operation.
PIC was informed to ensure gloves, utensils, or deli paper are used to handle ready-to-eat foods. If gloves are worn, ensure gloves are changed when tasks are changed (after handling raw meats, cell phones, money, and all part of face and hair) and hands are washed in between changing of gloves.
Acceptable food storage, datemarking, and chemical storage were observed during investigation.
Comments: No further action needed at this time.
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