- TCS foods were not properly thawed. Chicken found thawing in standing water.
TCS food shall be thawed as required in this rule.
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05/13/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Chicken found thawing in standing water. Corrected.
All frozen potentially hazardous foods must be thawed according to approved methods (under refrigeration, under cold running water. as part of the cooking process, in microwave as part of the cooking process).
- Cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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05/13/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/16/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/16/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Mac N Cheese found at 45°F, cheese at 46°F, pork at 45°F, polish boy at 45°F all in walk in cooler. Correted.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order. Adjust walk in cooler condenser to hold foods at an internal temperature of 41°F or below.
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.
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08/20/2014 | Standard and 30 day Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Mac N cheese found at 45°F, cheese found at 46°F, pork found at 45°F, polish boy found at 45°F all in walk in cooler. Corrected.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed foods being thawed according to approved methods.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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08/20/2014 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Repair walk in cooler condenser to hold foods at an internal temperature of 41/below.
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.
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07/22/2014 | Prelicensing Inspection |
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