- 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.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. See Critical Control Point Inspection.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed single-use containers stored directly on the floor in staff/prep room.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored, 6-inches off of the floor to prevent damage or contamination.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
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. See Critical Control Point Inspection.
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01/28/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from an approved source.
- Equipment food-contact surfaces or utensils are dirty. Cutting boards are worn and not easily cleanable.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Replace cutting boards to prevent possible contamination and to ensure all utensils are in good condition.
- Containers with toxic materials are not properly labelled.
All containers containing toxic chemicals shall display name to ensure proper labelling.
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01/28/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed potentially hazardous foods such as salmon, macaroni salad, and cooked pasta in deli case cold holding above 41F. Observed temperature logs consistently logged with foods that were above 41F.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Place work order for cooler repair to ensure all potentially hazardous foods can be cold held at or below 41F to prevent possible foodborne illness. Correct By: 20-Aug-2014
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08/19/2014 | Standard Inspection |
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