3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed a tray of chicken in the hot-holding unit below 135°F. PIC discarded the chicken during the inspection. TCS foods not being hot held at the proper temperature.
PIC discarded the chicken during the inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Did not observe a current ODH Manager Certificate at time of inspection. Facility does not have an employee with manager certification in food protection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed a torn gasket on the under line reach-in cooler. Equipment components are not intact, tight or properly adjusted.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed the men's restroom sink, the 3-bay sink, and the back hand sink not completely sealed to the wall. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed a build-up of ice in the walk-in cooler and freezer. Equipment components are not intact, tight or properly adjusted.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed walk-in cooler door not fully closing. Equipment components are not intact, tight or properly adjusted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build-up of debris in the oven, in the chicken warmer, and on the top part of the fry warmer. Non-food contact surfaces of equipment are unclean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of debris on the walls behind the mop sink and 3-bay sink as well as a build-up of debris on floors throughout the kitchen.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-October-2023
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: TCS food (a tray of chicken) was not being hot held at the proper temperature. |