Critical: TCS foods were not being held at the proper temperature. Found mulitple foods in low cooler holding about 55F. Food moved to refrigeration. 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.
Equipment and/or components are not maintained in good working order. Repair/ replace low cooler to hold 41F 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.
11/25/2015
Standard Inspection
No violation noted during this evaluation.
10/09/2015
Complaint Inspection
TCS foods were not properly thawed. Found beef tahwing at room temperature. Food moved to cooler. TCS food shall be thawed as required in this rule.
Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Sanitizer hose has a leak and can not deliver the required amount of Cl2. Operator will sanitize by hand until new part is installed. To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
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