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 no time stamp or timer kept for fries being held time in lieu of temperature.
Fries without time stamps shall be discarded immediately in future inspections per the Ohio Food Code.
3717-1-03.4 Food: limitation of growth of organisms of public health concern.
(d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Insufficient air gap between the flood rim and the water supply inlet.
Observed no air gap present at the prep sink or the self service soda and ice machines.
Install air gaps during the remodel to prevent a cross connection in the event of pipes backing up.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Observed no employee with ODH manager certification in food protection.
Link provided.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control.
Observed no written procedure for holding fries time in lieu of temperature.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-February-2023
| Comments |
|---|
| Utilize the link provided to ensure all employees with manager certification in food protection get the ODH license. https://odh.ohio.gov/know-our-programs/food-safety-program/resources/manager-certification-app |
| VI - TCS Food: Observed improper use of time as a public health control for up to four hours. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. |