| OBSERVED PIZZA HOT HOLDING AT 122°F IN CAFETERIA. ACCORDING TO THE PERSON IN CHARGE THE PIZZA |
| IS HELD IN THE WARMER DURING THE LUNCH PERIOD AND THE DINNER PERIOD WHICH ARE LESS THAN 4 |
| HOURS EACH. ANY PIZZA LEFT AT THE END OF THE MEAL PERIOD IS COOLED AND DONATED TO HARVEST FOR |
| HUNGER. ALL TCS FOODS MUST BE HOT HELD AT 135°F OR ABOVE AT ALL TIMES UNLESS THE TCS FOOD IS |
| UNDER AN APPROVED TIME IN LIEU OF TEMPERATURE POLICY. THE ISSUE WAS DISCUSSED WITH THE PERSON |
| IN CHARGE. HE AGREED TO UPDATE THE CURRENT APPROVED TIME IN LIEU OF TEMPERATURE POLICY TO |
| INCLUDE THE PIZZA. A COPY OF THE POLICY WAS PROVIDED FOR HEALTH DEPARTMENT RECORDS. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (F) Time/temperature controlled for safety food - hot and cold holding. |
| |
| (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified |
| under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph (F)(3) of this rule, |
| time/temperature controlled for safety food shall be maintained at a temperature specified as follows: |
| |
| (a) At one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or above, except that roasts |
| cooked to a temperature and for a time specified in paragraph (A)(2) of rule 3717-1-03.3 of the Administrative |
| Code or reheated as specified in paragraph (G)(1) of rule 3717-1-03.3 of the Administrative Code may be held at a |
| temperature of one hundred thirty degrees Fahrenheit (fifty-four degrees Celsius) or above; or |
| |
| (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
| |
| (2) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment |
| that maintains an ambient air temperature of forty-five degrees Fahrenheit (seven degrees Celsius) or less. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED COOKIES AND PARFAITS THAT WERE NOT LABELED WITH THE COMMON NAME OF THE FOOD SO THAT |
| THE CONSUMER CAN CORRECTLY REFERENCE THE INGREDIENT INFORMATION IN THE INGREDIENT BINDERS |
| THAT ARE AVAILABLE AT THE CASHIER'S STATIONS UPON REQUEST. SIGNAGE SHOULD BE PROVIDED IN ALL |
| AREAS WHERE PRE-PACKAGED FOODS ARE OFFERED FOR CONSUMER SELF SERVICE TO INFORM THE CONSUMER |
| THAT COMPLETE INGREDIENT INFORMATION IS AVAILABLE UPON REQUEST AT THE CASHIERS STATIONS. THE |
| ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED. |
| |
| 3717-1-3.5 Food: Food Identity, Presentation, and on Premises Labeling |
| |
| (C) Food labels. |
| |
| (1) Food packaged in a food service operation or retail food establishment, shall be labeled as specified in 21 CFR |
| 101 and 9 CFR 317. |
| |
| (2) Label information shall include: |
| |
| (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; |
| |
| (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, |
| including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; |
| |
| (c) An accurate declaration of the quantity of contents; |
| |
| (d) The name and place of business of the manufacturer, packer, or distributor; and |
| |
| (e) The name of the food source for each major food allergen contained in the food unless the food source is |
| already part of the common or usual name of the respective ingredient. |
| |
| (f) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(q)(3)-(5) (as amended on |
| August 2, 2004), nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. |
| |
| (g) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish |
| container, including a list of ingredients, displayed on the retail container or by other written means, such as a |
| counter card, that discloses the use of canthaxanthin. |
| |
| (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following |
| information in plain view of the consumer: |
| |
| (a) The manufacturer's or processor's label that was provided with the food; or |
| |
| (b) A card, sign, or other method of notification that includes the information specified under paragraphs |
| (C)(2)(a), (C)(2)(b), and (C)(2)(e) of this rule. |
| |
| (4) Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer |
| specification need not be labeled if: |
| |
| (a) A health, nutrient content, or other claim is not made; and |
| |
| (b) The food is manufactured or prepared on the premises of the food service operation or retail food |
| establishment or at another food service operation or retail food establishment or a food processing plant that is |
| owned by the same person and is regulated by the food regulatory agency that has jurisdiction. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF FOOD RESIDUE IN UTENSIL DRAWERS, ON CLEAN FOOD STRAINERS, ON SOME |
| UTENSILS, AND IN CONTAINER HOLDING CLEAN LIDS. ALSO, OBSERVED SOME STICKER RESIDUE BUILDUP ON |
| CLEAN CONTAINERS AND LIDS. CLEAN ALL EQUIPMENT AS OFTEN AS NECESSARY TO MAINTAIN CLEAN TO |
| SIGHT AND TOUCH. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and |
| other soil accumulations. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED UTENSILS STORED WITH HANDLES GOING IN DIFFERENT DIRECTIONS OR IN CONTAINER WITH THE |
| FOOD CONTACT PORTION OF THE UTENSIL FACING UPWARD. STORE UTENSILS SUCH THAT THEY CAN BE |
| GRABBED BY THE HANDLE WITHOUT CONTAMINATING THE FOOD CONTACT PORTION OF THE OTHER UTENSILS. |
| THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED. |
| |
| 3717-1-04.8 Equipment, Utensils, and Linens: Protection of Clean Items |
| |
| (G) Kitchenware and tableware - handling. |
| |
| (1) Single-service articles, single-use articles, and cleaned and sanitized utensils shall be handled, displayed, |
| and dispensed so that contamination of food-contact and lip-contact surfaces is prevented. |
| |
| (2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by |
| employees and by consumers if consumer self-service is provided. |
| |
| (3) Except as specified under paragraph (G)(2) of this rule, single-service articles that are intended for |
| food-contact or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or |
| from an approved dispenser. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED TOXIC CLEANING CHEMICALS STORED WITH CLEAN FOOD BOWLS AND CONTAINERS UNDER DRAINBOARD |
| IN WAREWASHING AREA. PROPERLY STORE AND SEPARATE TOXIC CHEMICALS FROM FOOD EQUIPMENT TO |
| PREVENT CHEMICAL CONTAMINATION. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WAS |
| CORRECTED IMMEDIATELY. |
| |
| 3717-1-07.1 Poisonous or Toxic Materials: Operational Supplies and Applications |
| |
| [Comment: For publication dates of the CFR referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the |
| Administrative Code.] |
| |
| (A) Storage: separation. |
| |
| Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, |
| single-service articles, and single-use articles by: |
| |
| (1) Separating the poisonous or toxic materials by spacing or partitioning; and |
| |
| |
| (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, |
| single-service articles, or single-use articles. This paragraph does not apply to equipment and utensil cleaners and |
| sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent |
| contamination of food, equipment, utensils, linens, single-service articles, and single-use articles. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING AT 41°F (+/-2°F) OR BELOW. ALL TCS FOODS WERE HOT HOLDING AT |
| 135°F EXCEPT THOSE UNDER THE APPROVED TIME IN LIEU OF TEMPERATURE POLICY AND THE PIZZAS CITED |
| IN VIOLATIONS ABOVE. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| QUAT SANITIZER @ 400 PPM; HIGH TEMPERATURE WAREWASHING MACHINES = OK. |
| |
| OBSERVED GOOD DATEMARKING EXCEPT THAT DAY DOTS SHOULD ALSO HAVE THE DATE WRITTEN ON THEM. THIS |
| WAS DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED. |
| |
| GENERAL CLEANLINESS AND SANITATION WERE GOOD. |
| |
| *ALL CRITICAL VIOLATIONS WERE CORRECTED IMMEDIATELY. THEREFORE, A FOLLOW UP OF THE ABOVE CITED |
| VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR INSPECTION.* |
