| No violation noted during this evaluation. | 01/13/2016 | Follow-up Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: TCS foods were not being held at the proper temperature. TCS salad dressings are being improperly stored without forced air refrigeration above the required maximum temperature of 41F. All of the salads in the salad storage cooler were above the required 41F because the unit was not on.
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. Corrected-these TCS products will be discarded voluntarily within 4 hours. Also, the kitchen staff accidentally neglected to turn on the salad cooler which allowed these TCS products to be stored in the danger zone--they will also be voluntarily discarded-the facility will begin a temperature log to ensure temperatures out of the danger zone.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat foods including a variety of cheeses, cold cuts and leftovers did not have date marks to ensure proper rotation.
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. Date mark these TCS foods to ensure a proper rotation.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The high temp dish machine was only reaching 152.7F at the plate and was not properly sanitizing dishes and utensils which could contribute to foodborne illness.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Repair this machine to ensure 160F at the plate
|
12/30/2015 | Follow-up Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: TCS foods were not being held at the proper temperature. TCS salad dressings are being improperly stored without forced air refrigeration above the required maximum temperature of 41F. All of the salads in the salad storage cooler were above the required 41F because the unit was not on.
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. Corrected-these TCS products will be discarded voluntarily within 4 hours. Also, the kitchen staff accidentally neglected to turn on the salad cooler which allowed these TCS products to be stored in the danger zone--they will also be voluntarily discarded-the facility will begin a temperature log to ensure temperatures out of the danger zone.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat foods including a variety of cheeses, cold cuts and leftovers did not have date marks to ensure proper rotation.
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. Date mark these TCS foods to ensure a proper rotation.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The high temp dish machine was only reaching 152.7F at the plate and was not properly sanitizing dishes and utensils which could contribute to foodborne illness.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Repair this machine to ensure 160F at the plate
|
12/28/2015 | Standard Inspection |
- TCS salad dressings were being stored "cold" in bulk pitchers on an icey tray or at room temperature in squirt bottles both methods had these products above the required 41F (or less) temperature which could support pathogen growth.
Either store these products under forced air refrigeration --or-- use TILT (time in lieu of temperature) to hold these products for up to four hours and then discard. In order to do so you must 1) have a written policy in place describing foods in questions, 2) time stamp the TILT products, 3) discard the TILT products after four hours in the danger zone (6 hours if they never go above 70F).
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
12/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/14/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Avi Vending @ L.D. Kichler Company-Plant, 8001 E Pleasant Valley Rd, Independence, OH 44131 »