|Violations: A summary of the violations found during the inspection are listed below.|
Corrected During Inspection Critical Observed chicken tenders with a hot holding temperature of 115 degrees F at time of inspection.
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. Person in charge reheated chicken tenders to 165 degrees F at time of inspection. Chicken tenders were out of temp for less than 2 hours.
A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
Observed soap dispenser no longer attached to wall located in kitchen next to hand wash sink.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
The Retail Food Establishment does not comply with Level One Certification requirements.
The licensor shall mandate level one certification in food protection training for risk level I, II, III, and IV FSO's and RFE's as required.