3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed raw chicken stocked over raw beef in the walk-in cooler. Storage order was corrected at the time of inspection.
Follow proper food storage order in all coolers to prevent cross contamination. Store raw chicken on the bottom shelf to prevent cross contamination. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed processed produce in the walk-in cooler uncovered.
Cover all open food products that are fully cooled to protect from cross contamination. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Observed shredded chicken in the walk-in cooler dated and cooled from 11/9/14 at 44-50F and beans dated and cooled from 11/9/14 at 50F at the time of inspection. Both the beans and chicken were not cooled properly. Both beans and chicken were found in deep pans in the walk-in cooler. Pans of chicken and beans discarded at the time of inspection.
Facility must follow proper cooling procedures and not cool large amounts of food in one pan. Cool food in shallow pans. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41˚F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41˚F during shipment from the supplier, shall be cooled within 4 hours to 41˚F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed open bottles of chocolate syrup, caramel sauce, and margaritas mix open at room temperature. Labels on the bottles state " Keep Refrigerated After Opening". The open bottles were discarded at the time of inspection.
Read all labels for proper storage. 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Found cut tomatoes on ice in the broken prep top cooler at 50F at the time of inspection. Cut tomatoes moved to the working prep top cooler at the time of inspection,
Cut tomatoes are a time/temperature control for safety food (TCS) item that requires to be held cold at 41F or lower at all times to prevent the growth of bacteria. Place the tomatoes in the other working prep top cooler to maintain at 41F or lower. 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed one pan of beans at 118-160F and a pan of beef at 120-135F on the steam table. The food was stirred and the temperature adjusted on the steam table at the time of inspection.
Monitor the food temperatures to ensure food is held at proper temperatures. Stir the food to allow for even hot holding and cover when not busy to help maintain temperature. 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.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Critical The handsink at the main bar has very low water flow.
Repair the handsink to allow sufficient flow of water for proper handwashing to occur. To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
3717-1-07(B) / Working containers - common name.
Critical Observed spray bottles of chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.