3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency. OBSERVED A FOOD EMPLOYEE MANUALLY WASHING EQUIPMENT AND UTENSILS WITHOUT SANITIZING. FOOD CONTACT SURFACES WERE NO BEING SANITIZED IN THE BAKERY/FOOD PREP AREA. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE SANITIZED AFTER CLEANING AND BEFORE USE.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Corrected During Inspection TCS foods not being hot held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN HOT HOLDING:
1) QUARTER CHICKEN: 94-103 DEGREES F
2) RIBS: 110 DEGREES F
3) WHITE RICE: 127 DEGREES F
4) BEEF: 107 DEGREES F
TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
3717-1-03.5(C)(1) / Food labels - packaged food
Repeat A food packaged in the facility not labeled. OBSERVED VARIOUS PACKAGED FOOD ITEMS IN THE GRAB AND GO FREEZER WITHOUT A LABEL.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. OBSERVED NO TEST KIT AT TIME OF INSPECTION.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-December-2019
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- CHEFCO, MINNEAPOLIS FLOUR, SAM'S CLUB, RESTAURANT DEPOT. SANITIZER- STERAMINE. TEST KIT- YES. PROBE THERMOMETER- YES. PEST CONTROL-PESTEX ENVIRONMENTAL. PROVIDED THE OPERATOR WITH VARIOUS FOOD SAFETY HANDOUTS. |