3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Observed popcorn chicken holding at 126F-130F and potato wedges holding at 125F in the hot hold cabinet at time of inspection. Observed popcorn chicken holding at 117F in the service line hot hold unit at time of inspection. These foods are in equipment that are holding at proper temperature. Foods were left out too long during portioning per PIC. TCS foods must be held hot at 135F or higher at all times. PIC adjusted the hot hold units to be warmer and will limit the amount of time that foods are out of temperature control during portioning.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. Observed a shelf/stand used to store the personal ice maker is made of bare wood. Bare wood may not be used in a food facility as it is absorbent and not smooth and easily cleanable.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Oberved employee personal belongings stored in the food prep area. Observed an ice maker for personal use on a stand that is blocking the food preparation sink. Remove the ice maker and stand. Observed employee food items stored in the two door cooler above apples for students. All employee belongings and food must be stored in a designated area that is separate from or below all food and food contact items for the facility.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-November-2022
| Comments |
|---|
| Clairene Sheely is the PIC present for inspection. PIC has Manager's Certification in Food Protection. Chlorine bleach sanitizer and test kit available Hair restraints worn, gloves provide **Provide documentation that the Vito's that supplies pizzas to this facility is an approved source. To supply pizza to your facility, Vito's must be registered an inspected by Ohio Department of Agriculture as a meal provider/wholesaler. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. Observed hot foods are held under 135F in the hot hold cabinet and at the serving line due to being out too long during portioning. |