- Critical: Observed improper reheating of food for hot holding.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. 145F was the minimum reheat temp quoted for bulk reheats of PHF. Ensure 165F (the correct minimum reheat temp) is utilized when reheating PHF in bulk i.e., more than 1 serving.
- 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. Ensure all foods prepared/repackaged at facility are labled/date marked w/ either the date the food was prepared/repackaged or the date the food is to be pulled. A maximum of seven days is allowed for such foods to be utilized at facility.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide/replace brush guard/door sweep for bottom of screen door at kitchen entrance from outside. Gap at bottom of door could allow for the access of unwanted pests into the facility.
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09/22/2015 | Standard Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Minimum reheat temp for bulk reheats of PHF was quoted at 145F. Ensure all bulk reheats are brought to a minimum of 165F within 2 hrs as discussed.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. All foods prepared/repackaged at facility shall be labled/date marked w/ either the date the food was prepared/repackaged or the date the food is to be pulled. A maximum of seven days is allowed for such foods to be utilized at facility.
- Observed improper reheating of food for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness. 145F was minimum reheat temp quoted when reheating PHF in bulk. Use 165F as the minimum reheat temp parameter.
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09/22/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/10/2015 | Other Inspection |
| No violation noted during this evaluation. | 03/03/2015 | Critical Control Point Inspection |
- 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. Low temp dish machine was not functioning for the sanitization cycle. There was ample sanitizer present in the container and the mechanical wheel would operate when the " prime" toggle was initiated but no visible sanitizer would discharge and no p.p.m. reading would register on test strips. Service provider was called and 3 compartment sink is to be utilized in the interim until issue can be corrected w/ machine. Contact CCBH when repairs are complete to schedule re-inspection. Correct By: 17-Mar-2015
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03/03/2015 | Standard Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Knowledge of minimum cook temps for raw meats used at facility and bulk reheat temp/time parameters for PHF not demonstrated. Minimum cook temp for chicken/poultry - 165F
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. Lable/date all foods that fall into this category as discussed.
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09/30/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/30/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/15/2014 | Standard Inspection |
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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04/15/2014 | Critical Control Point Inspection |
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