- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- TCS foods were not being held at the proper temperature (cold holding).
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.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
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11/17/2015 | Standard Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- 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 (cold holding)
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.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required (taca meat, tuna salad, chicken salad etc.).
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above.
- Toxic materials are properly identified and stored.
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11/17/2015 | Critical Control Point Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- 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 - prep cooler om line).
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.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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06/02/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Critical: TCS foods were not being held at the proper temperature (cold holding).
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.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (household microwave).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household microwave with NSF approved commercial grade equipment.
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available (digital).
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment and/or components are not maintained in good working order (cold well for grab n go salads).
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.
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06/02/2015 | Standard Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/13/2015 | Critical Control Point Inspection |
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household microwave oven with an NSF approved commercial grade unit.
- Observed inadequate equipment for cooling, heating or holding food (using ice to maintain TCS foods cold).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
- Equipment and/or components are not maintained in good working order (mechanical cold well - using 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.
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01/13/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- A food packaged in the facility did not contain a label (grab n go items).
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household microwave with NSF approvrd commercial grade unit.
- Critical: Observed inadequate equipment for cooling, heating or holding food (cold holding equipment).
Equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Ice shall not be used as a daily long term means of refrigeration.
- Equipment and/or components are not maintained in good working order (cold well behind line).
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 cold holding well.
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09/22/2014 | Standard Inspection |
- Ice is being used as a means of refrigeration for grab n go salads.
Ice shall not be used as a long term means of refrigeration. Repair refrigeration unit
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
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09/22/2014 | Critical Control Point Inspection |
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