3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed black raspberry puree used for ice cream holding at 65F. Original container indicates it should be refrigerated after opening. Employee corrected by throwing away all of the sauce. TCS foods must be kept at 41F or less to limit the growth of microorganisms.
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed container which holds ice cream cones with accumulation of food residue around the rim. To prevent risk of foodborne illness, food contact surfaces must be kept clean to sight and touch.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
There was no food probe thermometer readily available at the time of inspection. A food thermometer must be obtained to ensure proper food cooking and holding temps.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed accumulation of food residue on cooler door handles, on and arounf prep cooler, and on door of microwave. Equipment surfaces shall be kept clean to sight and touch.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-January-2018
| Comments |
|---|
| Discussed with Owner about putting together a clean up kit in the event of a vomit or diarrheal accident and keeping a written procedure. This needs to be available at the next inspection. Owner has taken servsafe through our office, but needs ODH certificate available at the facility. |