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 proplerly maintaining temperatures of TCS foods during hot and cold storage.
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Written procedures and plans are not maintained and implemented.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature.
Observed cooked onions holding at 122 degrees.
PIC discarded the onions.
The steam table was not filled with enough water to maintain the food above 135 degrees.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Repeat Improper use of time as a public health control (4 hours).
Observed the timers not being set for the fries being held by time instead of temperature as a public health control.
In future inspections, fires will be discarded immediately if the timers are not set. This has been an ongoing issue with this facility and needs to be addressed and corrected moving forward.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises.
Observed four spare garbage cans in the back of the facility.
If the cans are not being used, remove them from the facility.
3701-21-22 / Food choking standards
Food choking standards not readily accessible in FSO.
Observed no choking poster present in the facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-April-2024
| Comments |
|---|
| The facility has multiple employees with ServSafe Manager training in food protection, but has not sent in for ODH manager certificate, which is required for the certificates to qualify as manager training under the Ohio Food Code. A pdf file, with the link for reciprocity at the bottom (this is a free process) will be forwarded with the report. |
| VI - TCS Food: Observed improper use of time as a public health control for up to four hours. VI - TCS Food: TCS foods were not being held at the proper temperature. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |