No violation noted during this evaluation. | 01/25/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- 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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01/25/2016 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Chicken found at 50°F, rice at 50°F both in 4 drawed reach in cooler in salad prep area. Corrected.
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.
- Observed 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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10/27/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Chicken found at 50°F, rice found at 50°F both in 4 drawer reach in cooler in salad prep area. Corrected.
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.
- Equipment and/or components are not maintained in good working order. Repair 4 drawer reach in cooler in salad prep area to hold foods at an internal temperature of 41°F or below.
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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10/27/2015 | Standard Inspection |
No violation noted during this evaluation. | 02/04/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is knowledgeable to food safety questions regarding facility.
- Foods for hot holding (soups) reheated to 165°F within two hours per PIC.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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 using an ice bath per PIC..
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No unapproved food or color additives are used.
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02/04/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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10/01/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/01/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Tee Jay Inc. Dba: Tommy's, 1824 Coventry Rd, Cleveland Heights, OH 44118 »