- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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03/11/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Cookline equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Floor, hard to reach places (under/behind equipment, in corners, etc).
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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03/11/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 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 food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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09/04/2014 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 05-Sep-2014
- Observed a build-up of dirt and debris. Floor, espcially in hard to reach areas (under/behind equipment, in corners, etc).
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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09/04/2014 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed open TCS foods in coolers without date marks.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 15-May-2014
- Non-food contact surfaces of equipment are dirty. Exterior of cookline equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- The handwashing sink was not easily accessible. Corrected at time of inspection.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 14-May-2014
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05/14/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed open TCS foods in coolers without date marks.
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. Correct By: 15-May-2014
- Observed food employee cooking foods to the required temperatures.
- 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.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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05/14/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed cold cuts, ribs, cheeses and other cooked foods that were being held without date marking.
Refrigerated, ready-to-eat, TCS 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 in this rule. Date mark all open TCS foods that are ready to eat to ensure a one week rotation. Correct By: 27-Mar-2014
- Cooking and/or baking equipment is not cleaned at the required frequency. Grill, fryera and other cookline equipment contained significant grease build up which could attract pests.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. Thoroughly clean the cookline equipment and area behind it to eliminate greasy build up and to deter pests.
- Equipment food-contact surfaces and utensils were not being sanitized. Dishes stacked in the three compartment sink had not been properly sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Use all three compartments of the utensil wash sink to wash>rinse>sanitize utensils to prevent contamination.
- Critical: The handwashing sink was not easily accessible. A cart was blocking access to the hand sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Discontinue storing the large cart in front of the hand sink in the kitchen as this sink must be used constantly for hand washing--2nd notice. Correct By: 27-Mar-2014
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03/13/2014 | Standard Inspection |
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