Honey Baked Ham Co. & Cafe, 33493 Aurora Rd, Solon, OH 44139 - Commercial RFE < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Honey Baked Ham Co. & Cafe
Address: 33493 Aurora Rd, Solon, OH 44139
Phone: (440) 349-0600
Restaurant type: Commercial RFE < 25000 sq. ft.
Last inspection: 09/01/2015
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Inspection findings

Inspection date

Type
  • Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Per conversation with PIC the manager had discussed that PHF's are reheated to 160F.
    To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Ensure employees are knowledgeable that PHF's shall be reheated to a minimum temperature of 165F within two hours for at least 15 seconds.
  • Observed improper storage of food items. Observed box of bread on floor of walk-in cooler.
    Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
  • Critical: TCS foods were not being held at the proper temperature. Mayo dressing was being held at 47F in the top of the prep line reach-in cooler.
    PHF's shall be cold held at or below 41F to minimize microbial growth. Recommended placing lid on container and discontinue double panning product to allow for proper air flow and to maintain proper temperatures. Item was placed inside of cooler.
  • Equipment is not approved by a recognized testing agency.
    Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle microwave with commercial grade equipment as needed.
09/01/2015Standard Inspection
  • The person in charge properly applies restrictions and exclusions for ill employees. Part of company Quality Assurance Program.
  • Food employees were demonstrating good hygiene practices.
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • Foods are received from the following sources: Avalon
  • Facility cools soup from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. Uses ice bath in food prep sink.
  • Observed that ready to eat time/temperature controlled for safety foods were properly date marked.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • Observed employee properly cleaning and sanitizing food contact surfaces.
  • Toxic materials are properly identified and stored.
 03/23/2015Critical Control Point Inspection
No violation noted during this evaluation. 03/23/2015Standard Inspection
No violation noted during this evaluation. 09/22/2014Standard Inspection
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • The person in charge is Certified in Food Protection
  • 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.
 09/22/2014Critical Control Point Inspection
No violation noted during this evaluation. 05/13/2014Standard Inspection
No violation noted during this evaluation. 05/13/2014Critical Control Point Inspection

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