PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The can opener blade was dull and creating metal fragments
Working containers of food are not properly labeled.
A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
Equipment and/or components were not maintained in good working order.
Equipment components were not intact, tight or properly adjusted.
Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
The operator did not have a food thermometer readily accessible.
The person in charge was unable to demonstrate the necessary food safety knowledge.
There is no test kit available for measuring the concentration of the sanitizer.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Unsafe food was not discarded or properly reconditioned
A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
There is no test kit available for measuring the concentration of the sanitizer.
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