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.
Observed the cut tomatoes in the prep table holding at 46 degrees. Everything else was holding below 40 degrees.
PIC discarded the tomatoes.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours).
Observed par cooked fires held time in lieu of temperature without utilizing the timers.
Discussed timer usage and it was agreed in the future if the timers are not in use the fries would be discarded per Ohio Food Code.
Employee set the timers for 60 minutes.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
PIC stated the certificates were sent to ODH and he was awaiting a response.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired.
Observed the sprayer at the prep sink leaking. PIC stated the sprayer was scheduled for replacement.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-April-2023
| Comments |
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| Discussed the dumpster area. |
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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 washing hands when required. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |