- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. - Observed food employee change gloves between tasks, without washing hands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- In-use utensils are improperly stored. - Observed scoop without handle stored in container of sushi rice.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Provide handled scoop.
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07/09/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. - Observed emplyee change gloves between tasks without washing hands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Food received from the following approved sources: Northern Haserot, Sysco, Hillcrest, Blue Ribbon, Premier Produce.
- Observed cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- 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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07/09/2015 | Critical Control Point Inspection |
- Observed food employee changing gloves when required.
- Foods are received from the following sources: Blue Ribbon, GFS, Northern Haserot, Hillcrest, Premier Produce
- Observed food employee cooking foods to the required temperatures.
- Observed cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. (Observed eggs being stored above ready-to-eat foods in bakery cooler. Observed raw meat being stored above ready-to-eat food in walk-in cooler.)
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed improper storage of food items. (Food packages stored directly on the floor in walk-in freezer.)
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.
- Observed chemical spray bottles on food prep sink near carrots.
Chemicals were removed. Store chemicals below or away from food contact surfaces to prevent possible contamination.
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12/11/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. (Observed eggs stored above ready-to-eat food in bakery cooler. Observed raw meat stored above ready-to-eat food in walk-in cooler.)
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.
- Observed improper storage of food items. (Observed food packages stored directly on the floor in walk-in freezer.)
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.
- Food is not protected from environmental sources of contamination during preparation. (Observed container of cut vegetables stored on a waste can during preperation. Observed plywood tables in use.)
During preparation, unpackaged food shall be protected from environmental sources of contamination. (Container of vegetables was moved. Replace plywood tables with approved smooth and easily cleanable materials.)
- Critical: Food equipment surfaces are not cleaned at the required frequency. (Observed build-up in ice machine in kitchen and back room.)
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Critical: Observed improper storage of poisonous or toxic materials. (Observed spray bottles stored on food prep sink near carrots.)
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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12/11/2014 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. -Observed a table with coffee pot blocking one of the hand sinks in the kitchen.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employee(s) did not wash hands in situations that specifically require them to do so. -Employees did not wash hands upon entering the kitchen from a break.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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 chicken cooling correctly on sheet trays.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/24/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Observed employees not wash hands when returning from a break. -Observed one of the kitchen hand sinks blocked by a table and coffee pot.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- In-use utensils are improperly stored. -Observed knives stored directly in sanitizer buckets.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue storing utensils directly in sanitizer solution. Store knives/utensils on a clean surface between uses. Wash/rinse/sanitize continuous use utensils at least once every 4 hours. Knives were removed from sanitizer during inspection.
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. -Observed final rinse of the high temperature dish machine at 149F at the plate level.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. -Corrected. The tank temperature gauge was adjusted from 165F to 185F. Observed 161F at the plate level during final rinse. Recommend recording final rinse temperature on a daily basis to ensure proper sanitizing temperature.
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07/24/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about A Taste Of Excellence, 16888 Pearl Rd, Strongsville, OH 44136 »