- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Towels and aprons used in food service while conducting food prep were stored under chemicals i.e., antifreeze and cleaning reagents. Store cleaning reagents on the bottom shelf and separate from food stuffs or materials potentially used in the preparation of foods. Further address peeling paint on ribbed shelving units in walk-in so paint flakes do not potentially contaminate food stocks as discussed.
- Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. No cold water is available at hand sink at time of inspection. Make necessary repairs to cold water so it is available at sink locale. Water can be so hot that scalding is a possiblilty which could cause injury and which discourages proper and frequent and handwashing. Correct By: 13-Oct-2015
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak for sanitary drain line at 3 compartment sink as discussed. Further, provide drain cover for floor drain in mechanical room. Correct By: 13-Oct-2015
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Provide a door sweep/brush guard at bottom of man door adjacent to bay door to eliminate gap at bottom of door. Gap could allow for the access of unwanted pests.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors behind/under/and around equipment to address dirt and accumulate i.e., underneath equipment on cook line
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10/05/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/05/2015 | Critical Control Point Inspection |
- Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130. Frozen prepared meals are still not being sold with appropriate ingredient labels and the date the food was prepared/expires. Operator did have a label sheet for various meals sold in this fashion but it was not posted for the consumer to view.Foods can't be sold without this required labeling. Post ingredient labels as discussed in interim until that time that individual labels are ready. CCBH will get addiional info to assist operator on what specifically need to be included as discussed. Correct By: 24-Mar-2015
- Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130. Foods sold in retail conatiners in display units must be labled as per rules w/ ingredients etc...
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Prepared meals must be labled with ingredients as per rules
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03/30/2015 | Follow-up Inspection |
- Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130. Frozen prepared meals are still not being sold with appropriate ingredient labels and the date the food was prepared/expires. Operator did have a label sheet for various meals sold in this fashion but it was not posted for the consumer to view.Foods can't be sold without this required labeling. Post ingredient labels as discussed in interim until that time that individual labels are ready. CCBH will get addiional info to assist operator on what specifically need to be included as discussed. Correct By: 24-Mar-2015
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03/03/2015 | Other Inspection |
- 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. Lable/date all foods prepared at facility or repackaged at facility w/ either the date the foods were prepared or the pull date. A maximum of seven days is allowed for foods to be used.
- Observed improper storage of food items.
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.All foods are to be stored a minimum of 6" off the floor's surface. Foods stored on floor in walk-in cooler and freezer units. Correct as discussed.
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01/27/2015 | Critical Control Point Inspection |
- Critical: Observed food packages that are not properly labeled.
To properly inform consumers, packaged food shall be labeled as specified in law. Ready to eat frozen meals do not have ingredient labels or a date when the food was prepared/expires. Ensure foods are labeled accordingly. Correct By: 20-Feb-2015
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Re-seal splash guards for hand sink and food prep sink to wall surface to eliminate gap which can collect dirt and debris and will impede sanitation at this surface.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Provide door sweeps/brush guards for man door and bay door at back of facility to eliminate gap at bottom of doors which will prevent the potential access of unwanted pests to facility
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor surfaces within facility as well as wall/ceiling surface in walk-in to address dirt/accumulate as discussed.
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01/27/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cheese, salami, cooked beef, caramelized onions, etc.) were holding at 51F to 55F in the prep line reach-in cooler.
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. Items voluntarily discarded. Correct By: 08-May-2014
- A food packaged in the facility did not contain a label. Observed pre-packaged, self serve frozen items without a label of information.
Foods shall be labeled as specified in this rule.
- Equipment and/or components are not maintained in good working order.
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. Repair or adjust prep line reach-in cooler to maintain PHF's at 41F or below.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors in hard to reach areas to remove build-up.
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05/08/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees washed hands as needed and changed gloves as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions regarding facility
Food products received from approved sources
- PHF's in the prep line reach-in cooler were cold held at 51F to 55F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were properly cooked to required temperatures and were date marked. Discussed cooling/thawing/reheating/hot holding.
Raw animal foods were properly stored in a manner to prevent contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals are stored in a manner to prevent chemical contamination
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05/08/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about A Luncheon Time Cleveland, 640 Dover Center Rd, Bay Village, OH 44140 »