3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. (CORRECTED DURING INSPECTION)
PIC WAS NOT ABLE TO VERBILY DEMONSTRATE PROPER COOLING METHODS OR TIME TEMPERATURE PARAMETERS.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
TO PREVENT FOODBORNE ILLNESS THE PIC SHALL ENSURE THAT TCS FOOD IS PROPERLY COOLED.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical TCS foods were not cooled using the proper time and temperature parameters.
PIC VERBALLY INDICATED THAT MACORONI & CHEESE AND CHILI WERE NOT BEING COOLED USING PROPER TIME AND TEMPERATURE LIMITATIONS. (CORRECTED DURING INSPECTION)
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.
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.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods.
PIC VERBALLY INDICATED THAT TCS FOOD WAS NOT BEING RAPIDLY COOLED.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
OBSERVED REACH-IN COOLERS IN DISREPAIR WITH DUCT TAPE ACTING AS A DOOR GASKET.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
The plumbing system was not properly repaired.
OBSERVED HANDSINK IMPROPERLY DRAINING.
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: 17-August-2017