- 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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous food items in the walk in that are open and ready to eat did not have a date mark to ensure a one week turnover.
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 products to limit pathogen growth.
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12/22/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Numerous TCS ready to eat foods were not date marked in the walk in cooler.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. Date mark these foods to ensure a one week rotation.
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12/22/2015 | Critical Control Point 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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Cold cuts, cheese, bulk salad dressings and other open ready-to-eat foods in the walk in do not have the required date marking to ensure a one week turnover.
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 items to limit the growth of pathogens and prevent foodborne illness. Correct By: 27-Apr-2015
- Observed a build-up of dirt and debris. Wall behind the dish machine had significant build up which could attract pests.
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 this wall to eliminate build up and to deter pests.
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04/20/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Numerous cold cuts, cheeses, salad dressing and other bulk food containers of open ready to eat foods were not properly date marked to ensure a 7 day rotation.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. Date mark these items to limit the growth of bacteria (like Listeria monocytogenes) which could cause foodborne illness. Correct By: 27-Apr-2015
- 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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04/20/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Several food items in the walk in cooler were uncovered and shelves above them were not thoroughly cleaned. Also, a large can of dijon mustard is open and the edges of the can are beginning to rust which could contaminate the mustard.
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. Clean cooler shelves to eliminate build up, cover all foods in the walk in and move food from #10 cans to approved, covered containers to prevent their contamination.
- 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. Correct By: 15-Jan-2015
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01/15/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Cold cuts, cheese and some other open TCS foods in the walk in cooler that are open do not have a date mark to ensure a one week rotation.
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. Date mark these product to limit pathogen growth and prevent foodborne illness.
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01/15/2015 | Critical Control Point 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. Correct By: 10-Sep-2014
- Equipment food-contact surfaces or utensils are dirty. The interior of the bulk ice machine including the ceiling and drop chute had hard water and mold build up. The interior and exterior of the dish machine had lime build up.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean and sanitize these pieces of equipment to eliminate build up and prevent food and hand contamination. Correct By: 10-Sep-2014
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09/03/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 10-Sep-2014
- Equipment is not approved by a recognized testing agency. The Aroma induction cooktop does not appear to be commercial grade NSF approved or the equivalent.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Only commercial grade NSF approved equipment (or the equivalent) are approved for use in this facility. Either provide documentation for this unit or it must be eliminated. Please contact our office skrippel@ccbh.net or 216.201.2001 ext. 1242 prior to adding new equipment for this facility.
- Equipment food-contact surfaces and utensils were not being sanitized. Interior of the ice machine and exterior/interior of the dish machine had significant build up.
Equipment food-contact surfaces and utensils shall be sanitized. Clean and sanitize these units to prevent food and hand contamination. Correct By: 10-Sep-2014
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The high temperature dish machine could not achieve the 160F temp required at the plate to properly sanitize dishes and utensils.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. Until this unit can be serviced to reach and maintain required temperatures (180F at the manifold/160F at the plate) utensils must be hand sanitized using your 3 compartment sink to prevent foodborne illness. Correct By: 10-Sep-2014
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09/03/2014 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed food stored in the unrefrigerated truck. Observed chicken holding at 61F, noodles at 78F. -Observed potato salad without temperature control on the serving area at 70F.
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. -Raw chicken was voluntarily discarded. -Noodles were allowed to be reheated rapidly. -Operator contacted facility for addtional ice.
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08/23/2014 | Critical Control Point Inspection |
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