Blue Plate Cafe, 3333 Richmond Rd, Beachwood, OH 44122 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Blue Plate Cafe
Address: 3333 Richmond Rd, Beachwood, OH 44122
Phone: (216-755-6879)
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 10/21/2015
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Inspection findings

Inspection date

Type
  • The operation had an employee health policy on file.
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • Time/temperature controlled for safety foods were not being held at the proper temperature (cold holding salmon and fruit salad at salad bar).
    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.
  • Observed hot foods being held at 135°F.
  • Food employee was observed reheating foods for hot holding to 165°F within two hours.
  • 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.
  • Toxic materials are properly identified and stored.
 10/21/2015Critical Control Point Inspection
  • Critical: TCS foods were not being held at the proper temperature (cold holding salmon and fruit salad at salad bar - prepped within 4 hours and will be discarded at the end of lunch).
    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.
  • A food packaged in the facility did not contain a label (David's grab n go cookes).
    Foods shall be labeled as specified in this rule.
10/21/2015Standard Inspection
  • A food packaged in the facility did not contain a label.
    Foods shall be labeled as specified in this rule.
04/28/2015Standard Inspection
  • 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.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • Observed TCS thawing under mechanical refrigeration
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
 04/28/2015Critical Control Point Inspection
  • The operation had an employee health policy on file.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Observed food employee washing hands when required.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • Observed TCS food thawing under mechanical refrigeration
  • Observed raw animal foods separated by type during storage, preparation, holding, and display.
 12/17/2014Critical Control Point Inspection
  • A food packaged in the facility did not contain a label (grab no go items - tuna fish, puddings, etc. .
    Foods shall be labeled as specified in this rule.
12/17/2014Standard Inspection
No violation noted during this evaluation. 07/30/2014Critical Control Point Inspection
  • A food packaged in the facility did not contain a label (binder is available).
    Foods shall be labeled as specified in this rule.
07/30/2014Standard Inspection

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