- Food on display was not properly protected from contamination by consumers. Observed several items (ex=cinnamon, raisins, apples, etc.) not properly protected by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Observed PHF's being stored in an ice bath. Provide mechanical refrigeration as ice bath is only a temporary procedure
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12/08/2015 | Standard Inspection |
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
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05/14/2015 | Standard Inspection |
- Food on display was not properly protected from contamination by consumers. Observed several food products (ex=apples, raisins, cinnamon, etc,) not properly protected by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- TCS foods were not being held at the proper temperature. Egg sandwiches were holding at 117F in the chafing dish.
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. Item will be discarded at end of breakfast. Recommended not stacking sandwiches to maintain proper temperatures.
- TCS foods were not being held at the proper temperature. PHF's (ex=cream cheese, shredded cheese, yogurt, etc.) were holding at 47F to 51F in the reach-in cooler and in the cooling containers on the counter.
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. Items 50F and above were voluntarily discarded. Maintenance will adjust cooler. Recommended not overstocking coolers to allow for proper air flow.
- Equipment and/or components are not maintained in good working order. Observed several items being stored in ice.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Provide mechanical refrigeration. Ice bath is only a temporary procedure.
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12/11/2014 | Standard Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Observed food products (ex=apples, cinnamon, raisins, etc.) not properly protected by consumers.
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule. (ex=sneeze guards, lids, etc.) Correct By: 19-Jun-2014
- Critical: TCS foods were not being held at the proper temperature. Sliced melon and sour cream were holding at 45F to 51F on ice. Cream cheese was holding at 46F in chilled containers. PHF's (ex=yogurt, milk, cheese, etc.) were holding at 44F to 48F in the reach-in cooler.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items on ice were placed in ice. Temperature of cooler adjusted during inspection. Correct By: 19-Jun-2014
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Provide mechanical refrigeration. Ice bath is only a temporary procedure.
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06/19/2014 | Standard Inspection |
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