3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods (meatballs 124°F) were not being held at the proper temperature at the time of inspection. Per discussion with PIC, hot hold products are discarded after 4 hours.
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. Risk level 3 license does not allow foods to be held without temperature control. Ensure hot held foods are above 135°F at all times a 4-hour time limit shall not be used unless a procedure is developed and a risk level 4 license will be required.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Repeat Observed single-use articles (cups at checkout register) that were not handled, displayed, or dispensed properly at the time of inspection.
To prevent contamination, Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented. The FSO has a built in cup dispenser under the front counter that is not in use. Discontinue displaying and dispensing cups exposed on the front counter.
3717-1-06.4(F) / Drying mops.
Observed mop being dried using an unapproved method. Soiled mop was observed stored in the mop sink and not being dried at the time of inspection.
To prevent attracting pests, after use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Discontinue storing mops in the mop sink, preventing the mop from drying.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors and wall junctures throughout the facility and at entrance of freezer at the time of inspection.
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The floors shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-July-2018
| Comments |
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| 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. To prevent flying insects and pests, the back door shall not be propped open. The violations documented shall be corrected and will be checked during next standard inspection. |