- Critical: TCS foods were not being held at the proper temperature. **Items in three-door cooler were ~46°F
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. **Items were moved to comply.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. **Repair the Hobart cooler to keep food items at the proper temperature (at/below 41°F). **Re-connect the condensation line in the walk-in cooler to eliminate the drainage/standing water on the floor.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
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12/09/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Fairview High School, 4507 W 213 St, Fairview Park, OH 44126 »