Critical: TCS foods were not being held at the proper temperature. Observed eggs at 120F in hot holding unit. 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. Manager immediately discarded the eggs and stated that she would call for the unit to be serviced.
Equipment and/or components are not maintained in good working order. Mechanical dishwashing machine was not dispensing sanitizer at time of inspection. 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. Manager immediately called for service on the machine and agreed to discontinue using it and manually wash and sanitize dishes until the machine is returned to proper working order.
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