3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed soup sitting on steam table at 114F. Proper reheating should be done rapidly and to 165F. Corrected during inspection- soup reheated on stove.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed some items, such as sub sandwiches, held for more than 24 hours without a date mark. Any TCS, refigerated food that is held for more than 24 hours must be date marked for disposal 7 days after opening or preparing. This serves to limit potential growth of harmful microorganisms.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed quaternary sanitizer at bar area at 500 ppm. Quat sanitizers should be between 200-400ppm to ensure proper sanitation of food contact items. Corrected during inspection.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.