3717-1-03.3(H) / Reheating for hot holding.
Critical Observed improper reheating of food for hot holding. Observed food reheating in 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Ground beef, chicken and whole muscle found holding above 41F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed lettuce debris on the slicer that was stored away.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed melted ice water from the previous day still in the ice bath.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee phone and jackets stored on food storage racks.
Store all employee belongings below and away from food and food contact surfaces to prevent contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-January-2018
| Comments |
|---|
| Refer to CCP for complete temperature log. Thermometer, gloves available Low temperature dish machine is sanitizing properly. Quat available. Test papers present for both sanitizers. |