3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. White rice holdig in holding cabinet at 120 F, rice has been in the unit since last night. Fried rice in the hot holding cabinet holding at 120 F. the fried rice was made 30 minutes ago. Corrected. White rice was discarded, and the fried rice was reheated.
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.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Both of the front hot holding cabinets are only holding at 120 F.
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.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
The plumbing system was not properly repaired. Hand washing sink facuet is leaking.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-June-2017
| Comments |
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| employee heath plan in employee files in human resources office. Please have level 2 food safety training by the next standard inspection. |