- Critical: Raw chicken stored above raw beef. Raw shrimp stored above produce in walk-in cooler.
Store raw foods below ready-to-eat foods to prevent possible contamination. Note: Foods stored directly on the floor are from morning delivery.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Chicken in pop cooler, open to public is uncovered.
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. Cover foods to prevent possible contamination.
- Bulk food display for customer self-service was not properly labeled. Bulk flour and bulk sugar not labelled (in English).
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. Label bulk containers of foods in native language and in English to ensure proper labelling.
- Equipment is not approved by a recognized testing agency. All standing freezers and coolers are homestyle pieces of equipment.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace standing freezer (with NSF equipment) that is failing/falling apart located near dish washing area to ensure proper equipment.
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07/23/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Provide a handled scoop for the serving of foods i.e., rice from steam pot. A small bowl is used which will not be grabbed at the same point of contact every time thus initiating indirect/ inadvertant hand contact.
- Critical: TCS foods were not being held at the proper temperature.
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. Rice holding at 55F in anticipation of being used for food preparation. Limit the amount of time foods are in the temperature danger zone as discussed. Store in refrigerator until that time that food is ready to be used.
- 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. Label and date the foods prepared/repackaged at facility w/ either the date the food was prepared or repackaged or the date that the product is to be pulled. A maximum of seven days is allowed for foods to be served.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean ribbed shelving units in walk-in cooler and fan guards for refrigeratiion fans in walk-in cooler to address dirt/mold/accumulate.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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02/17/2015 | Standard Inspection |
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