VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 23-October-2013
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| Management shall be aware and have policy regarding handling employee health situations. Visible or know symptoms/or known diagnoses are addressed according to Ohio Administrative Code. Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands. Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation. All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Foods are thawed in accordance with Ohio Administrative Code. Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods shall being held at 41º F or below. Observed chill sticks present at the FSO at time of inspection. Discussed the proper ways to cool hot soups. Provide a temperature log for the deli cooler. FOOD temperatures shall be taken in the AM and PM. Ready to eat potentially hazardous foods are date marked and discarded when required. Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding and display. Foods are protected from physical and environmental contamination during storage, preparation, and display. Toxic materials are properly identified and stored. Variance procedures are in conformance as approved by state agencies. Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment is used for transport. Temperature measuring devices are provided and readily accessible that shall be properly designed and calibrated. Calibrate temperature device daily before food temperatures to taken. |