3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical PIC did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage. Observed that the facility did not turn on the hot holding table before the lunch period.A discussion has taken place previously that the hot holding table needs to be turned on in enough time to maintain the items held hot at 135(F). Correction: (9) Employees are properly maintaining the temperatures of time/temperature controlled for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures;
3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical No person in charge present in food facility during inspection.
(A) Person in charge - assignment of responsibility.
(1) The license holder is the person responsible for the food service operation or retail food establishment. The license holder may be the person in charge or designate a person or persons in charge and to ensure that a person in charge with applicable knowledge is present at the food service operation or retail food establishment during all hours of operation. This paragraph does not apply to a micro market as defined in Chapter 3717-1 of the Administrative Code.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed that there was not any sanitizer present during the inspection. Correction:
(A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.
(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat TCS foods not being hot held at the proper temperature. Observed that hamburgers holding at 120(F) during the inspection. Correction: TCS foods shall be at 135(F) or above.
3717-1-05(I) / Pressure.
Critical Water under pressure is not available to all fixtures as required. Observed that the handsink located next to the microwave had a trickle of water coming out of the hand sink, repair it. Correction:
I) Pressure.
Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Water supplied as specified under paragraphs (K)(1) and (K)(2) of this rule to a temporary food service operation or temporary retail food establishment or in response to a temporary interruption of a water supply need not be under pressure.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Observed the approved PIC with managerial certification was not present during the inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-April-2024
| Comments |
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| 1. Hoods cleaned by A2Z on 7.23.2023 2. Hairnets, gloves,thermometers, and disk thermometers were available. 3. Hand sinks were stocked properly. Discussed with the employee present during the inspection to move the hanging thermometer, on the inside of the cold holding unit, away from the condensing unit so the hanging thermometer can read the warmest air in the walk-in. It should be farthest away from the condenser unit to make sure air is flowing throughout all of the walk in cooler. It can also be placed on the back side of the evaporator where the warm air flows through before it flows out to cool the walk-in. Discussed how the digital reading thermostats, located on the outside of the cooler, can be different to the temperature on the inside of the walk-in cooler, ambient air, and that it also may differ from a probed food item. A demonstration was shown to the food employees. My recommendation is the the school provide food safety training for all staff members working in the kitchen. |