Date of inspection: Aug. 15
Violations: Observed shell eggs stored over pancakes, burritos etc in a cardboard container. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
Observed no time mark on lettuce held out temperature. To prevent the growth of pathogens, if time alone is used for up to six hours: (a) The food shall have an initial temperature of 41F or less when removed from temperature control, and shall not exceed 70F within a maximum of six hours; (b) The food shall be monitored to ensure the warmest portion of the food does not exceed 70F during the six hour period, unless an ambient temperature is maintained that ensures the food does not exceed 70F; (c) The food shall be marked or otherwise identified to indicate: the time that the food is removed from 41F or less cold holding, and the time that is six hours past the point in time when the food is removed from temperature control; (d) The food shall be: discarded if the temperature exceeds 70F; cooked and served, served at any temperature if ready-to-eat, or discarded, within six hours from the point in time when the food is removed from temperature control; and (e) The food in unmarked containers or packages, or marked to exceed a six-hour limit shall be discarded.
Observed a heat treatment freezer without written logs as required. To prevent contamination, the operator of an FSO or RFE using a heat treatment dispensing freezer shall: (1) disassemble, clean, and sanitize the heat treatment dispensing freezer at least every fourteen days, except for those parts specified by the manufacturer such as hopper covers, design caps, door spouts and bottoms of draw valves that shall be cleaned and sanitized daily; (2) maintain the product in the hopper at forty-one degrees Fahrenheit (five degrees Celsius) or below, except during a heat treatment cycle; (3) document all heat treatment cycles by maintaining a daily log of the items set forth in paragraph (B)(3) of this rule which shall be retained for ninety days and making them available for inspection at the request of the licensor; (4) discard all product remaining in the freezer whenever the heat treatment dispensing freezer is disassembled for cleaning.
No hot water at hand sink by grill line. To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
Comments: Four items noted with 3 corrected.
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