- Critical: TCS foods were not being held at the proper temperature. Salad dressing (bulk pour over) in the crushed ice display were 54-60F.
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. Corrected-voluntarily discarded during inspection
- Non-food contact surfaces of equipment are dirty. Grill, cookline, stove and sides of these equipment have greasy surfaces.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these pieces of equipment to eliminate build up and to deter pests.
|
09/23/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Salad dressing bulk pour bottles on ice display were 54-60F which could contribute to pathogen growth.
All TCS dressings must be cold held at or below 41F to inhibit pathogens and prevent foodborne illness. Chef will voluntarily discard.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
|
09/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/18/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Food is reheated for hot holding to 165°F within two hours, according to PIC.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
|
02/18/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/16/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employees were demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from approved sources.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed that ready to eat time/temperature controlled for safety foods being are properly date marked.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
12/16/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Cleveland Marriott East, 26300 Harvard Rd, Warrensville Heights, OH 44122 »