3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. Measured 127 F and 124 F for two hot holding pans of chicken strips
. Staff's probing thermometer read lower at 122 F to 124 F...(want 135 F or higher-follow magnets from past inspection on temperatures...safe reheating is at 165 F. Caterer paperwork for temps at kitchen and temps at receipt/use not available for yesterday or today.
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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-August-2016
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| This is the second meal day of the new school year. Shared handouts: Major Changes to Ohio Food Code (7 pts.), Level Two training (16 hours by 3/1/2017) is only required for Risk Level 3 and 4 Food Licenses, Conditional Employee and Food Employee Reporting Agreement, Calibration of a Probing Thermometer. There are two signs about holding foods at temps from 40 F to 77 F, 40 F to 55 F and 40 F to 68 F...these signs should be reviewed for consistent practices with Ohio Food Code. Cold storages at 38 F for milks, juices. Hot Holding units not turned on until Club 300 arrived (10:45 am arrival time, food left Caterer's Kitchen at 10:35 am according to caterer-no paper work for today or yesterday on temperatures and timeline. Measured 50 ppm chlorine in wipe cloth bucket. |