I - P / Employee Health
Reviewed employee illness policy - Very Good. However, only 5 of the 13 food pathogens listed in the O.A.C. 3717-1-02.1 (A)(2) are listed. Please include all 13.
Inspector provided PIC with complete list.
VI - P / Time/Temperature Controlled Safety Food
There were some hot held TCS foods (chicken poppers) that were hot held below 135 degrees F. In discussion with operator, it was determined that adding room temperature sauce for flavor, cooled down the chicken poppers. A way to rectify this is to warm up the sauce before adding to the cooked chicken. Recommended that operator obtain appropriate sized microwaveable containers to heat up sauce safely. Operator placed the chicken dishes back into oven to heat up for the next serving period. These items cannot be saved for leftovers as they have been in the danger zone (between 41 - 135 degrees F). Also there were some cold held TCS foods (eggs/lettuce) on the salad bar that were above 41 degrees F. As a Risk Level 4 Operation, it is recommended that a time in leu of temperature policy be followed, so as to gurantee that all cold held TCS foods will be used/discarded within a 4 hr time frame of being placed out. Approval needed for this practice to be implemented. Inspector will followup w/PIC and provide the necessary form. In the meantime, use ice as best as possible to keep these TCS foods cold/below 41 degrees F.
Corrective actions taken (listed above).