3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED CUT CABBAGE AT 44 DEGREES F LEFT IN CONTAINER AFTER MORNING FOOD PREPARATION ACTIVITIES. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL COLD TCS FOODS SHALL BE HELD AT 41 DEGRESS F OR BELOW. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY PLACING IN REACH IN COOLER
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection. THE PIC(PERSON IN CHARGE) DID NOT HAVE THE STATE OF OHIO DEPARTMENT OF HEALTH's CERTIFICATION IN FOOD PROTECTION
PROVIDED THE PIC(PERSON IN CHARGE) WITH AN APPLICATION FOR RECIPROCITY OHIO DEPARTMENT OF HEALTH’S CERTIFICATION IN FOOD PROTECTION AND OTHER RELATED INFORMATION
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Corrected During Inspection Facility not maintained clean. OBSERVED THE HANDWASHING SINK FAUCET AND KNOBS WERE STICKY. THE PIC(PERSON IN CHARGE) CORRECTED BY CLEANING THE HANDSINK AT THE TIME OF INSPECTION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-July-2019
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. |