No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 25-July-2019
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding. TCS foods not being cold held at the proper temperature. The cold holding unit in the kitchen was not working properly. All TCS foods were holding over 50 degrees F at time of inspection. The PIC voluntarily discarded all food in the cold holding unit and scheduled a refrigeration repair contractor for same day service. |
| 3717-1-04.2(A)/Equipment - cooling, heating, and holding capacities. Inadequate equipment available for cold holding food. The cold holding unit in the kitchen was not working properly with an ambient air temperature of approximately 56 degrees F at time of inspection. |
| Comments |
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| The PIC requested additional time for the re-inspection until 7/25/19. The cold holding equipment was serviced by a contractor and was holding at 40 degrees F at time of inspection. The PIC plans to improve the kitchen ambient air temperature in the near future. Using the church kitchen for cold storage was an acceptable short-term solution. However, the FSO is required to provide a properly working cold holding unit (refrigerator) going forward. As discussed, it will be very difficult for a cold holding unit to work properly in a kitchen that is too hot (over 85 degrees F). Please find a solution that will reduce the air temperature in the kitchen to allow the cold holding unit to work properly. Also, please be reminded of the following section of the Ohio Food Code: 6.2 (J) If necessary to keep rooms free of excessive heat, mechanical ventilation of sufficient capacity shall be provided. |