3717-1-03.3(H) / Reheating for hot holding.
Critical Observed meatballs in a steam table holding 100 that were passed their 2 hour time to reheat. Foods miust be quickly reheated to 165 F within 2 hours. Recommend facility to quickly reheat the meatballs using the pizza oven prior to moving them into the steam table.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat The PIC stated that they had the level 2 servsafe training, but did not have their certificate at the location. Proof of level 2 food safety training shall be readily available for the inspector upon request.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed areas of the facility where they were lined with cardboard or aluminum foil to allow easy cleaning. As these surfaces cannot withstand cleaning and may absorb harmful bacteria/substances they are not acceptable. Replace with rubber matting such as bar matting that can be easily cleaned.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-June-2018
| Comments |
|---|
| PIC- Lewis Facility is operating as a RL 4 due to bulk reheats of meatballs and sauce each day. |