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. Salsa is sitting out at room temperature at 51F at inspection.
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. Salsa is a TCS food and must be held cold under refrigeration at all times.
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. Rice is hot holding at 120F in the steam table at time of inspection.
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)(2) / Time/temperature controlled for safety food - cold holding of eggs
Critical Raw shell eggs are not maintained at 45° F or less. Raw shell eggs are sitting out at room temperature at 76F at timeof inspection.
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths out on work surface at time of inspection.
Once wet, wiping cloths must be stored in sanitizer to prevent the growth of pathogens.
3717-1-03.4(C) / Thawing - temperature and time control.
Repeat TCS foods were not properly thawed. Observed beef thawing in standing water in the food prep sink.
TCS food shall be thawed as required in this rule. TCS foods must thaw under cold running water in the food prep sink, under refrigeration, or as part of the cooking process.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the walk in cooler door gasket is torn badly.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed build up on the walk in cooler fan guard and on the walk in freezer floor.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas (lockers)
Observed employee beverages with no lids.
Employee beverages must be stored in a designated area that is away from or below all food and food contact items and must be covered with a lid and a straw.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed liquid dripping from the ceiling in several places in the basement kitchen area.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-December-2017
| Comments |
|---|
| See CCP Inspection from 12/18/17 for temperature log. Chlorine sanitizer is correct at 100ppm in wipe cloth bucket, test strips available Quat sanitizer is correct at 200ppm in bar 3 bay sink, locate test strips Good date marking Facility may be reopening the downstairs kitchen. Plans must be submitted to this department for approval before any work may begin. Manager has ServSafe certifcate- provide the level 2 certificate from the Ohio Department of Health Dish machine is sanitizing properly with the final rinse reaching 161F at the dish |