3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Repeat Improper use of time as a public health control (4 hours). Observed the fires being untimed, which is against the agreed upon policy of the franchise. Obtain timers and utilized them as was agreed upon when licensing the location. Fries observed as untimed will be subject to discard in future inspections.
(1) If time without temperature control is used as the public health control up to a maximum of four hours:
(a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control;
(b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;
(c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and
(d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Insufficient air gap between the flood rim and the water supply inlet. Observed no air gap installed in the prep sink.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed the back door in need of a wire sweep.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed cleaning needed on areas of the floor close to the wall. Observed the walk in cooler in need of being swept out.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-March-2022
| Comments |
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| Discussed the need for ServSafe Manager certificates to be transferred to ODH certificates. Education handout provided via email and attachment to inspection report. (1) If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. |
| VI - TCS Food: Observed improper use of time as a public health control for up to four hours. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |