3717-1-03.4(D) / Cooling - temperature and time control.
Critical TCS foods were not cooled using the proper time and temperature parameters. NO LOGS KEPT, NO TIMES AND TEMPERATURES RECORDED.
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. MAINTAIN TEMPERATURE LOGS TO ENSURE FOOD IS BEING COOLED ACCORDING TO THE REGULATION TO LIMIT THE GROWTH OF PATHOGENS THAT CAN CAUSE FOODBORNE ILLNESSES.
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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events..
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-04.4(F)(1) / Warewashing sinks - use limitation.
Observed employees washing hands in a warewashing sink.
A warewashing sink may not be used for handwashing as specified under paragraph (D) of rule 3717-1-02.2 of this code. CEASE WASHING HANDS I THE THREE COMPARTMENT SINK. UTILIZE THE HAND SINK; IT IS DEDICATED FOR THE PURPOSE OF HANDWASHING. THE THREE COMPARTMENT SINK IS FOR WASHING UTENSILS AND EQUIPMENT AND FOR FOOD PREPARATION. Correct By: 21-Feb-2018
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. SINGLE-USE ARTICLES ARE STORED WITH THE LIP CONTACT SURFACES EXPOSED TO CONTAMINATION BY CUSTOMERS.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. PROVIDE WRAPPED ARTICLES OR STORE WITH LIP CONTACT SURFACES DOWN.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed floors, walls, and/or ceilings that were not constructed of approved materials. HAND SINK LACKS A SEAL BETWEEN THE WALL AND SINK.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture. PROVIDE A SEAL TO PREVENT MOISTURE FROM SEEPING BETWEEN THE WALL AND SINK.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-February-2018
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| For distribution information call Dan Milo at (614) 728-6250 . Regular pest control Apprved sources: Gordon Food Service, La Bamba. |