3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Cole slaw and sliced tomatoes observed at 47F to 50F held in ice bath for consumer self service at improper temperature. Use methods that will keep tcs food below 41F, such as placing in proper cold holding equipment or ice well to maintain below 41F. Single use pans and containers being used to cold hold the equipment at bar is not adequate enough to cold hold the food.
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. Correct By: 13-Aug-2015
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution observed at 0ppm in dish tank. Observed water temperature at 109F. Chlorine solution must be between 25 and 50ppm and temperature must be above 120F. Unit needs serviced. Until serviced, manually sanitize dishes and utensils.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Correct By: 17-Aug-2015
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Inside of ice maker observed dirty with mold and debris. Clean routinely Correct in 1 day by draining ice bin and proper cleaning /sanitizing ice unit according to manufacturer specifications.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from ice bins and ice machine. Ensure all ice bins, beverage units, and ice maker have proper air gaps where drain hose does not extend below rim of the floor drain.
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) / Storage: separation.
Critical Observed improper storage of poisonous or toxic materials such as WD 40 in drawer of prep table in kitchen, chemical spray bottles such as oven cleaner, sanitizer stored on rack above prep area in banquet kitchen..
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. . Correct By: 13-Aug-2015