3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (on the server salad line) were not being held at the proper cold holding temperature at the 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. Ice baths are not approved methods to cold hold TCS foods. Provide additional mechanical cold holding equipment for the foods on the server salad line. Until equipment is provided, Time as a public health control must be used. Provide a written procedure for this process. Submit the procedure to the Kent Health Department for approval. Correct By: 12-Dec-2014
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (raw eggs on griddle line) were not being held at the proper temperatures at the 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. Time as a public health control must be used on eggs that are kept out of cold holding. Provide a written procedure for this process. Submit the procedure to the Kent Health Department for approval.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods (portioned frozen foods and open bags of cut leafy greens) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Provide dates on the food described above as required by this rule. Many food items were observed to be properly date marked at the time of inspection.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food (coleslaw 12/1 and chicken noodle soup 12/3) that had been date marked was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule. These food items were discarded at the time of inspection.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Observed there was no test kit available for measuring the concentration of the Multi-Quat Sanitizer at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided at all times. Correct By: 12-Dec-2014
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed no approved backflow prevention device on hose connection in the mop service area at the time of inspection..
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule; or (2) Installing an approved backflow prevention device as specified under paragraph (E) of this rule. Recommend providing a ASSE 1011 on all connections in FSO as required by this rule.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food (Griddle reach-in cold holding unit and server ice bin on Pepsi soda dispensing equipment), portable equipment, or utensils are placed at the time of inspection.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Provide proper air gaps on all equipment described above.