- The microwave oven does meet the required safety standards. Replace microwave at cook line (severe rusting).
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide/install door sweep at rear door to prevent rodent/vermin entry.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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11/24/2015 | Standard Inspection |
- Foods are received from the following sources: Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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11/24/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cold hold foods at or below 41F at preptop cooler. Monitor walk in cooler - defrost cycle at this time.
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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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06/16/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Cold hold foods at 41F or below - preptop holding at 45-47F. Ice bath food items if necessary.
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.
- The physical facilities are not being maintained in good repair. Repair/replace cooling unit at walk in cooler to prevent leak.
The physical facilities shall be maintained in good repair.
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06/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Rest. Depot
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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01/14/2015 | Critical Control Point Inspection |
- 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.
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01/14/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/05/2014 | Critical Control Point Inspection |
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Clean & sanitize interior/top of ice machine to remove mold buildup.
Utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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09/05/2014 | Standard Inspection |
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