3717-1-03.4(D) / Cooling - temperature and time control.
Critical Observed inadequate cooling methods for chili. Chili in cooler at 115F after 3 hours in cooling unit. Use one of the following cooling methods to ensure food is cooled from 135F-70F in two hours and 70F-41F in 4 hours (total of 6 hours cooling time): use ice paddles, add ice as an ingredient, place chili in thinner plans to increase surface area to cool quickly, place chili in freezer to help cool more quickly. Use thermometers and keep temperature logs to ensure the new cooling method is adequately cooling foods. Slow cooling causes bacteria to grow quickly which can cause illness.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed items in storage with no date mark. Any prepped item held more than 24 hours must be labeled with a 7 day use by date for discard after 7 days. Correct immediately.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 11-Jan-2017
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed ice scoop well without an air gap. A direct connection may not exist between the sewerage system and a drain originating from equipment in which food contact utensils are stored.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed spray bottles stored next to food items. Ensure adequate chemical storage to prevent contaminationof food items.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .