3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters.
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.TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD
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.THE PIC(PERSON IN CHARGE) DID NOT HAVE THE STATE OF OHIO DEPARTMENT OF HEALTH 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.CORRECT BY OBTAINING LEVEL II FOOD SAFETY CERTIFICATION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH INFORMATION FOR LEVEL II FOOD SAFETY TRAINING
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.OBSERVED THE CUTTING BOARD ON THE FOOD PREP LINE CONTAINED SERVERAL DEEP CUTS AND COULD NOT BE PROPERLY CLEANED AND SANITIZED
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.CORRECT BY RESURFACING OR REPLACING CUTTING BOARD
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-January-2018
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| QUATENARY AMMONIUM TEST KIT-YES, BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE, PROVIDED FOOD SAFETY HANDOUTS, PIC(PERSON IN CHARGE) PROVIDED FOOD LICENSE |