IV - P / Demonstration of Knowledge
PIC was unable to answer many of the questions asked. Manager has only been a manager for around a month. PIC also had critical violations.
To prevent a possible foodborne illness PIC shall be knowledgeable of the Ohio Uniform Food Code.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Top of the prep table was not holding temperature, also; bottom refrigerator below the hot holding in the cook area was not holding temperature. Out of temperature product was voluntarily destroyed (see attached sheet).
To prevent a possible foodborne illness, hot foods shall be kept hot at 135 degrees F or more and cold at 41 degrees F or less.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed vacuum packaged raw fish in a refrigerator at 46 degrees F.
Vacuum packaged fish shall be kept frozen or at 38 degrees F or less, unless the package is slashed open. Then the fish shall be kept at 41 degrees F or less. This is to prevent the possible growth of C Bot.
VII / Protection from Contamination
Observed some frozen food in the freezer in the cook area not protected.
Foods shall be kept covered at all times, to prevent possible contamination.