- Critical: TCS foods were not being held at the proper temperature. Numerous food items held on ice baths such as salad dressings (waitress station), cut tomatoes, demi glaze, cheeses and other TCS foods on the cookline were above the required 41F to inhibit pathogen growth.
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. Either store these products under forced air refrigeration or use time in lieu of temperature where 1) you must upgrade your FSO license to a C4S, 2) you must have a written policy in place that designates which foods are TCS, 3) you must time stamp these products and 4) you must discard these products after four hours.
- Equipment and/or components are not maintained in good working order. The flip top cooler near the fryer is not working and ice baths on this station are storing TCS foods at 55F.
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. Repair or replace this unit to provide temperatures at or below 41F.
- Observed a build-up of dirt and debris. The wall behind the dishwasher sprayer and the floor in hard to reach areas of the stock room and walk in coolers contain build up which could attract pests.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean and sanitize or replace the wall and thoroughly clean the floors to deter pests.
- Observed a build-up of dirt and debris. The wall behind the low temp dish washer sprayer is moldy and can attract pests.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean or replace this wall to provide a durable, cleanable wall surface.
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12/08/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Blue Ribbon Meats
Hillcrest
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/02/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the following: under the flat top grill and rnage stove to remove food/grease buildup
the interior of the ice machine to remove mold.
- Observed a build-up of dirt and debris. Clean floor throughout operation concentrating on hard to reach areas (i.e. under shelving
in corners
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07/02/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hilcrest & Blue Ribbon Meats
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
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02/02/2015 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair. Repair/replace ceiling/roof to prevent leak (at back storage area).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean walk in cooler walls and shelving/racks to remove mold buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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02/02/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest/Rest. Depot/Sirna/Blue Ribbon Meats
- Time/temperature controlled for safety foods were not being held at the proper temperature. Food items at reach in cooler found at 52-55F. Foods moved to other coolers (walk in & preptop) for rapid cooling. Corrected
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Provide consumer advisory on menu.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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09/10/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers, lids, protection for all food items in walk in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Food storage containers are not properly labeled. Label all bulk food containers.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: TCS foods were not being held at the proper temperature. Cold hold foods at or below 41F - foods found at 52-55F at reach in cooler. Foods moved to other coolers fro rapid cooling. Corrected.
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. Correct By: 10-Sep-2014
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
- Observed a build-up of dirt and debris. Clean the following: the walls and shelving at meat walk in cooler to remove mold buildup
and the ice bin to remove mold buildup.
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09/10/2014 | Standard Inspection |
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