- Time as a public health control was being used without the proper written procedures.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor.
- A label on a food packaged in the RFE or FSO did not contain all required information. Ingredients in descending order by weight/volume, total weight or volume, manufacturer with city and state are missing from your foods labeled in house.
Foods shall be labeled as specified in this rule. Add the required information to all grab and go multi-ingredient foods (no need for ingredients on products that are single ingredient but other requirements still applie-for example, an apple should say "quantitly 1 apple") as required.
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01/25/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Butter pats stored on service line were 75F and being held using TILT without a written procedure or time stamp.
In order to use time in lieu of temperature to hold TCS "cold" foods for up to four hours you must 1) upgrade to a C4S license, 2) have a written policy in place that is approved by our office, 3) time stamp the TCS foods held using this method, and 4) discard those TCS products held "cold" above the required 41F within 4 hours.
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01/25/2016 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous cooked open ready to eat products do not have the required date mark to ensure a 7 day discard date.
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. Cooked rice, soups, sauces, gravies,etc must be date marked to limit pathogen growth and prevent foodborne illness. When removing cheese and cold cut wrappers be sure to re-date using the manufactureres use by dates.
- A food packaged in the facility did not contain a label. Multi-ingredient grab and go items must be labeled with common name, ingredients in descending order by weight or volume, total weight or volume, manufacturer with city and state, and date mark (for TCS foods like pudding, salad, cheeses, etc.) to inform consumers of risks. Date mark was noted on some of these products but other items are missing. Properly label these items to inform customers of allergen risks and to provide weight and manufacturer information.
Foods shall be labeled as specified in this rule.
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12/14/2015 | Standard Inspection |
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