3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. The prep top cooler is holding TCS foods at 43F-44F at time of inspection. Adjust or repair this cooler so that all foods hold cold at 41F or lower at all times.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The back door does not close completely. In order to prevent pests from entering, the door must close completely and flush with the door frame with no gaps around it.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-June-2020
| Comments |
|---|
| Ryan King is PIC present at time of inspection. All employees are wearing masks, observed proper social distancing and signage Emailed requirements from ODH and updated Employee Health Reporting Form Dish machine is dispensing chlorine properly at 100ppm, test strips available Quat sanitizer is correct at 200ppm in wipe cloth bucket, test strips available |
| 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. 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. X - P - Chemical: Toxic materials are properly identified and stored. |