- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Butter being held using time in lieu of temperature (TILT) was not time stamped to ensure a four hour discard at 60F and had no formal written policy.
In order to use TILT a written policy with time stamps and four hour discard must be in place. Corrected-manager will write a four hour policy and time stamp this butter immediately.
|
01/19/2016 | Critical Control Point Inspection |
- Time as a public health control was being used without the proper written procedures and without a time stamp indicating the four hour discard time.
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 and the four hour time stamp should be visible on the product to indicate its discard time. Corrected during inspection.
- Non-food contact surfaces of equipment are dirty. Numerous cookline pieces including sides of griddles, back of fry stations, and exterior walls of equipment and both waffle irons contain greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these pieces to eliminate greasy build up and to deter pests.
|
01/19/2016 | Standard Inspection |
- TCS foods were not being held at the proper temperature. Whipped cream, sausage links and patties, clarified butter were being held in the temperature danger zone without time stamps or a written time in lieu of temperature policy.
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. Time stamp these items and discard them after four hours to prevent their contamination.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat TCS foods do not have the required date marking to ensure a one week rotation.
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. Date mark these products to ensure a one week rotation.
- Equipment and/or components are not maintained in good working order. The walk-in cooler is holding TCS foods between 43-45F which could support pathogen growth.
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 this unit to maintain TCS foods at or below 41F to limit pathogen growth. The manager has already called in a service order for this unit and it will be repaired today.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The waste drain on the bulk ice machine was not safewasted with a two inch air gap to prevent backsiphonage and ice contamination.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Have a plumber provide this 2 inch air gap to prevent ice contamination.
- Observed a build-up of dirt and debris. The floor-wall junction throughout the kitchen contains significant build up.
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 this junction to eliminate build up and to deter pests.
|
10/05/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Food prep employee was washing hands, donning gloves, wearing a clean uniform and hair restraint appropriately.
- The person in charge is Certified in Food Protection
The PIC was aware of the faulty walk-in cooler and had already called in service for the repair.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous cooked or ready-to-eat foods (lettuce, meatballs, cold cuts, leftover soups, etc.) were missing the required date marking to ensure a one week turnover.
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 these products to ensure a one week turnover to limit pathogen growth and prevent foodborne illness.
- Observed improper use of time as a public health control for up to four hours. Sausage links and patties, clarified butter and whipped cream/fruit sauces on the dessert bar were stored in the danger zone between 42-134F which could support pathogen growth.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
|
10/05/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Various items in front prep top cooler and cook line prep top cooler were held in danger zone.
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. Lids were added to front cooler to bring items down to temp. Items on cook line prep were moved to reach-in cooler.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
01/30/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Observed various items in temperature danger zone. See CCP.
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.
- Non-food contact surfaces of equipment are dirty. Observed build-up between and behind fryers, and between the fryer and the prep counter. Observed debris in cook line microwave
Nonfood-contact surfaces of equipment shall be kept clean.
|
01/30/2015 | Standard Inspection |
- Foods in the two undercounter line coolers (with drawers and doors) are above the required 41F need to inhibit pathogen growth. Also, salsa and sour cream in mini portion cups on the front counter line are above 41F.
All items moved to other colder units or iced immediately by management. Because one of the air conditioners is down the facility is struggling to keep room temperature cool and refrigeration units are struggling to keep these foods cold. Correct By: 01-Jul-2014
- Butter on the cook line was 68F which could support bacterial growth.
Corrected-this butter that is above 70F will be discarded within 4 hours in the danger zone. If using time in lieu of temperature to hold TCS foods at room temp (above 70F) a written protocol must be in place and food must be time stamped to ensure a 4 hour discard. Correct By: 01-Jul-2014
|
07/01/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. See CCP inspection for temperature violations.
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: 15-Jul-2014 Correct By: 15-Jul-2014 Correct By: 15-Jul-2014 Facility will repair air conditioning as well as two undercounter coolers to keep foods at or below 41f Correct By: 15-Jul-2014 Correct By: 15-Jul-2014 Correct By: 15-Jul-2014 Correct By: 15-Jul-2014
|
07/01/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Big Boy Restaurants #524, 7800 Granger Rd, Valley View, OH 44125 »