- Time as a public health control was being used without the proper written procedures. Foods such as cooked pasta and cooling pizzas do not have a written policy and/or time stamps to ensure their four hour discard.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. You must have a written policy in place and a time stamp indicating a four hour discard time on all TCS products stored at room temperature.
- A food packaged in the facility did not contain a label. Multi ingredient salads in display cooler do not contain ingredient labels, total weight, manufacturer with city/state etc.
Foods shall be labeled as specified in this rule. If you will hand the product to the customer you must be able to provide at least ingredient labels to provide allergen info.
- Equipment is not approved by a recognized testing agency. The facility has a small white cube homestyle refrigerator.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When this unit fails it must be replaced with a commercial grade NSF approved unit.
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12/10/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.
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12/10/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous items in coolers without date marks.
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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Unsafe food was not discarded or properly reconditioned. Observed multiple dented cans in food storage.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure, to prevent foodborne illness. Owner will return items for credit.
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05/18/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous items without date marks in coolers.
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.
- A food packaged in the facility did not contain a label. Observed salads without ingredient label or available ingredient list.
Foods shall be labeled as specified in this rule.
- Critical: Unsafe food was not discarded or properly reconditioned. Observed multiple dented cans in food storage.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. Owner will return for credit.
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05/18/2015 | Standard Inspection |
- Time as a public health control was being used without the proper written procedures. Observed pizza sitting out for sale without written procedure or time stamps.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. In order to use time as a public health control a written procedure and time stamps are required.
- A food packaged in the facility did not contain a label. Observed salad without ingredient labels.
Foods shall be labeled as specified in this rule. Salads need labels or have an ingedrient list available upon request.
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02/06/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time as a public health control was being used without the proper written procedures. Pizza is cooked and then sits out to sell.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. In order to use time as a public health control there needs to be a written procedure and time stamps used.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/06/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 01-Dec-2014
- Critical: Observed food packages that are not properly labeled. Prepackaged salads do not have the appropriate labels with ingredients in descending order, common name, and weight.
To properly inform consumers, packaged food shall be labeled as specified in law. If salads and other pre-packaged multi-ingredient food items will not have labels you must keep a list of the foods used and their ingredients (i.e. turkey, ham, and cheese) to help identify allergens for customers. Correct By: 01-Dec-2014
- 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. Correct By: 09-Oct-2014
- Critical: Time as a public health control was being used without the proper written procedures. Pizza left out at room temperature must have a written policy, a time stamp and must be discarded after four hours.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. If pizza by the slice (leftover) will be taken out of the refrigerator and stored at room temperature you must time stamp it to limit potential for foodborne illness. Correct By: 09-Oct-2014
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10/09/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
The PIC properly used gloves when prepping ready to eat foods to prevent food contamination.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear fresh, wholesome and free from contamination.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Meatballs, pasta, cheese and other open ready-to-eat foods in rear cooler did not have a date mark.
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. Date mark all TCS open foods to ensure a one week rotation.
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10/09/2014 | Critical Control Point Inspection |
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