3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature.( OBSERVED IMPROPER HOT HOLDING OF FRIED RICE LOCATED IN THE HOT HOLDING UNIT AT TIME OF INSPECTION)
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. Correct By: 12-Feb-2018
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing.( OBSERVED OPERATION USING HAND SINK IN PREP. AREA TO WASH UTENSIL)
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Correct By: 12-Feb-2018
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-February-2018
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