- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. No date marking was observed at this time. Athey explained that product may be subject to destruction if food is not dated during next routine inspeciton.
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Found spray bottle without label stroed with other chemicals. label put on bottle.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/21/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Restaurant Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed toxic materials improperly identified, stored and used. Found spray bottle stored with chemicals without a label. Label put on bottle
Toxic substances shall be properly identified, stored, and used.
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10/21/2015 | Critical Control Point Inspection |
- 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.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Provide new gaskets on reach in cooler
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
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02/09/2015 | Standard Inspection |
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: Sysco Restaurant Depot
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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.
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02/09/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: Restaurant Depot, Sysco
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/30/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found eggs stored over ready to eat foods. Food reorganized.
To prevent contamination, 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.
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10/30/2014 | Standard Inspection |
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