HACCP Health Inspection Report

A. Personal Dress and Hygiene

Employees wear proper uniform, hair protection, gloves, limited jewelry and bandages on
wounds. Hands are washed and gloves are changed at critical points.
Some employees were observed using their cellphone in the kitchen. There is no DCH
policy regarding cellphone use in the kitchen.
 When managing employees that use their cellphone in the kitchen, I recommend
verbally reminding employees about the cellphone policy, and/or having them
sign an acknowledgement form. Also, consider reeducation on the food safety
concerns of using phones in the kitchen, particularly the spreading of germs.
Other suggestions would be to post signs in the kitchen to remind employees that
cellphones are not allowed, the same way we post handwashing signs.
Management should remember to set a good example for employees by following
their own rules, and encourage employees to politely remind each other about the
cellphone policy in order to avoid disciplinary action.
 Example policy:
 “In order to maintain a clean and safe kitchen, no employee cellphone use
is allowed. Cellphones may only be used outside of the orange lines that
border the kitchen, and hands must be washed before re-entering the
kitchen.”
Not all employees wear non-slip shoes.
 C-50 Image policy “G. Footwear selection must be determined by safety, comfort,
uniform expectations and business appearance concerns.”
 No policy is in place specifically regarding non-slip shoes. Having a
policy that requires non-slip shoes could be beneficial in improving the
safety of kitchen staff. If the budget allows, a possible stipend could be
given to employees. Consider working with Shoes for Crews or other
similar retailers.
Example policy:
“In order to maintain a safe working environment, employees are required to wear
non-slip, or slip-resistant shoes while working in the kitchen. New employees will have a
30-day grace period to purchase proper shoes.”
B. Food and Dry Storage
Dry storage temperature was 72F, set for 73F. All food and supplies are 6 inches off the
floor, surfaces and floors are clean, and FIFO is used. Some cans on the rack appeared
dented, however there was a sign on the rack indicating not to use dented cans. Both the
Ohio Revised Code and DCH have policies regarding damaged packaging/dented cans.
  Ohio Revised Code Rule 3717-1-03.1 “(L) Package integrity - specifications for
receiving. Food packages shall be in good condition and protect the integrity of
the contents so that the food is not exposed to adulteration or potential
contaminants.”
 AC-331 “A member of management or designee must properly receive and check
in all food supplies. Products must be received in good condition (no dented,
swollen or rusted cans, thawed or refrozen products, crushed cases, etc.)”
 Tips to better follow this policy: Right now, no one is checking the orders as they
are received. Before any delivery is approved, have a manager or designee inspect
all food items for quality. Reject any items in poor condition. Later, if employees
find items in poor condition, report it to management and remove the item from
storage.
C. Large Equipment
Food slicer appears clean and is covered when not in use. It is sanitized after each use.
Other appliances appear relatively clean in appearance.
D. Refrigerator, Freezer, and Milk Cooler
Thermometer is accurate and reads 38F. Unit is clean, proper chilling procedures are
practiced; food is 6 inches off the floor.
Some covered containers are not labeled or dated.
 The following DCH policy is not being followed: AC-339 Dating of Food,
“Food will be dated from the time it is sliced, diced, opened or cut. On the
date of expiration, any remaining food will be disposed of by the close of
business.”
 Ohio Revised Code Rule 3717-1-03.4: “refrigerated, ready-to-eat,
time/temperature controlled for safety food prepared and held in a food
service operation or in a retail food establishment for more than twenty-
four hours shall be clearly marked to indicate the date or day by which the
food shall be consumed on the premises, sold, or discarded when held at a
temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less
for a maximum of seven days. The day of preparation shall be counted as
day one.”
 Recommendation: Shift lead or designated employee should check that all
items are labeled and dated before leaving. When in doubt, throw it out. If
any food looks suspicious or is not properly labeled, discard it.
E. Food Handling
Frozen foods are thawed under cold running water, and are not left in the danger zone for
more than 4 hours. Food is not cross contaminated and is tasted using proper methods.
Foods are handled with utensils or gloved hands. All policies are being followed.
F. Utensils and Equipment
 All small equipment, including cutting boards, are washed between uses. Work surfaces
appear clean, thermometers are clean, clean equipment is stored inverted to protect from
dust and contamination.
G. Hot Holding
Unit is clean, thermometer reads 160F, and food is protected from contamination. Food is
cooked to 165F before storing.
H. Cleaning and Sanitizing
Dish machine is working properly, accurate temperatures are recorded, and utensils are
allowed to air dry. All policies are being followed.
I. Garbage Storage and Disposal
Kitchen garbage cans are clean and emptied as necessary, empty boxes and containers are
disposed of.
J. Pest Control
There is no evidence of pests in the kitchen. All shipping boxes are discarded from any
food storage area.