3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. AS PER PIC, SOUP IS TAKEN STRAIGHT FROM THE STOVE AND PLACED IN THE REFRIGERATOR TO COOL. SOUP WAS FINISHED AT 10:00 PM ON 11/3/15.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41˚F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41˚F during shipment from the supplier, shall be cooled within 4 hours to 41˚F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less. RECOMMENDATION: USE A TIME AND TEMPERATURE LOG. IF FOOD DOES NOT REACH THE REQUIRED TEMPERATURE WITHIN THE TIME LIMIT, IT MUST BE REHEATED RAPIDLY TO 165 DEGREES FAHRENHEIT AND COOLED AGAIN USING THE TIME AND TEMPERATURE GUIDELINES. REHEATING MAY ONLY BE DONE ON TIME. FOOD WAS DISCARDED. Correct By: 05-Nov-2015
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. OBSERVED FOODS BEING HELD HOT BELOW 135 DEGREES FAHRENHEIT: BAKED CHICKEN AND GUMBO.
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. GUMBO (128) WAS REMOVED FROM THE WARMING UNIT, CHICKEN 116-130 AND HELD LESS THAN 2 HOURS) WAS MOVED CLOSER TO THE HEATING ELEMENT. Correct By: 01-Nov-2000
3701–21-02(H) OAC / License not displayed;Display on exterior of mobile FSO
Observed a FSO that did not display their license at the facility; Observed a mobile FSO that did not display all required information on the exterior of the unit. .
A licensee shall display the license for that food service operation at all times at the licensed location; Each operator of a mobile FSO shall conspicuously display the name of the operation, city of origin, and area code and telephone number on the exterior of the mobile unit with the individual lettering measuring at least three inches high by one inch wide. Correct By: 06-Nov-2015
3701–21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course.
OBTAIN FOOD SAFETY CERTIFICATION BEFORE NOVEMBER 30, 2015. Correct By: 30-Nov-2015
3717-1-05(H) / Capacity.
The water source and system is not of sufficient capacity to meet the peak water demands. NO HOT WATER ON DEMAND. HANDSINKS WERE LESS THAN 100 DEGREES AND THE THREE COMPARTMENT SINK REGISTERED 103 DEGREES FAHRENHEIT.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. REPLACE HOT WATER TANK OR PROVIDE BOOSTER HEATER SYSTEM TO HAVE HOT WATER ON DEMAND. Correct By: 18-Nov-2015
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. HAND SINK TEMPERATURES REGISTERED 74 AND 78 DEGREES.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Correct By: 18-Nov-2015
3717-1-09(C) / Restrictions or conditions limiting the types of food prepared or served
Limitations placed on the license are not being adhered to. OBSERVED RISK LEVEL 3 FACILITY PREPARING FOOD IN A MANNER RESERVED FOR A RISK LEVEL 4 FACILITY.
The licensor may place restrictions or conditions on a license limiting the types of food that may be prepared or served by the FSO or RFE based on the equipment or facilities. Limitations shall be posted on the back of the license. FACILITY MAY CONTINUE TO COOK, COOL, REHEAT, AND HOT HOLD IN BULK ON CONDITION THAT ALL WHO COOK AND COOL FOODS MAINTAIN TIME AND TEMPERATURE LOGS FOR COOLING, AND EACH SHIFT MANAGER/PIC (PERSON IN CHARGE) BECOME CERTIFIED IN FOOD SAFETY BY THE DATES SPECIFIED FOR SAID VIOLATIONS IN THE INSPECTION REPORT. Correct By: 05-Nov-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-November-2015
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| Hood system: Reliable Fire Prevention. Approved sources: Restaurant Depot, Gerber's. OBTAIN FOOD SAFETY CERTIFICATION BY NOVEMBER 30, 2015. FACILITY IS OPERATING OUTSIDE OF ITS RISK LEVEL 3 CLASSIFICATION- COOKING, COOLING, REHEATING IN BULK, AND HOT HOLDING. CONTINUE TO OPERATE AS A RISK LEVEL 4 CLASSIFICATION PENDING FOOD SAFETY CERITFICATION AND COOLING TIME AND TEMPERATURE LOGS ARE MAINTINED BEGINNING 11/4/15. UPGRADE TO A RISK LEVEL 4 MARCH 1, 2016. |