3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED BARBACOA BEEF AT 122 DEGREES IN REACH IN COOLER AFTER 2.5 HOUR. ISSUED ORDER TO HAVE BEEF PLACED IN A ICE BATH AND PLACED IN FREEZER FOR RAPID COOLING TO BELOW 70 DEGREES F TO MEET THE REQUIREMENTS OF THE FIRST STAGE OF THE COOLING PROCESS. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED WITHIN SPECIFIED GUIDLINES (OHIO UNIFORM FOOD SAFETY CODE)

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED CHORIZO SAUSAGE BEING HOT HELD AT 115 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY RE-HEATING THE TCS FOODS TO ABOVE 165 DEGRRES F

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED TCS FOODS NOT DATE MARKED AND HELD ABOVE 41 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC (PERSON IN CHARGE) SHALL DATE MARK ALL TCS FOODS THAT WILL BE HELD FOR 24 HOURS OR LONGER. THE PIC (PERSON IN CHARGE) CORRECTED BY DISPOSING OF ALL TCS FOODS AT THE TIME OF INSPECTION (SEE VOLUNTARY DESTRUCTION FORM)