3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Walk-in cooler holding at 45F - thermostat adjusted it to a lower setting. Monitor temperatures closely - maintain TCS foods at or below 41F.
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information. All ingredient information must be printed on a label of the packaged. The unwrapped items must have ingredient information available on site.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-February-2020
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| Eggs- reviewed rules. Faucet on three bay sink - hose not permitted. Use a faucet that can reach each bay. Unscented bleach can be used to wash coffee pots at least every 24 hours, provide a chlorine test kit to verify concentration 50-100ppm. Three compartment sink set-up 1. Wash, warm soapy water 2. Rinse, plain water 3. Food grade sanitizer and then air dry Person in Charge Certification - on-line options http://www.healthspace.com/Clients/Ohio/Ohio_Website_Live.nsf/FoodCertifications.xsp One person per shift during all hours of operation must have this certification. Contact this department when changing menu, layout, or equipment. New hand-outs will be sent with this report. |