- The FSO did not have a person in charge that had completed a Level One Certification course.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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11/16/2015 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: Person in charge did not ensure their employees are properly trained in food safety (proper sanitization, proper food temperatures, hygienic practices, etc.).
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: TCS foods were not being held at the proper temperature. TCS food products (ie. beef, eggs, fish, etc.) within the Delfield 2-door reach-in cooler were being held above 41F.
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. [Note: TCS food products within the Delfield cooler were moved to alternate refrigeration. Items stored in the cooler overnight were voluntarily discarded at the time of inspection.]
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use
- There is no test kit available for measuring the concentration of the sanitizer. No test strips were available to measure the chlorine concentration within the three compartment sink.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide chlorine sanitizer test strips to measure the sanitizer concentration within the three compartment sink
- Equipment and/or components are not maintained in good working order. Delfield 2-door cooler is not holding food products below the required 41F.
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/replace reach-in-cooler to ensure that food is cold holding at or below 41F.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed improper use of the three compartment sink to wash, rinse, and sanitize.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Set up the three compartment sink to wash, rinse, and sanitize (ie. use soap and water in the first compartment, water in the second compartment, and bleach water in the third compartment).
- Observed plumbing fixtures that were not being kept clean and maintained. Handsink in the kitchen is non-functional. Sink is missing hot water handle.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. [Repair sink and replace missing handles]
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11/02/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. [Hand washing sink is not operational.]
- Observed packaged foods stored or displayed directly in contact with ice and/or water.
Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. [Do not store sauces etc. in the ice machine.]
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule. [Thaw foods either in the refrigerator, under cold running water, or in the microwave as part of the cooking process.]
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. [Provide thermometers in the refrigeration units.]
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. [Provide a minimum of 50 parts per million (ppm) of chlorine residual in the final rinse.]
- Observed plumbing fixtures that were not being kept clean and maintained.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. [Replace the missing handles on the hand washing sink faucet.]
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02/19/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Ph's Kitchen American Colombian Cuisine, 22799 Lorain Rd, Fairview Park, OH 44126 »