Bob Sferra Culinary Occasions, 4261 Mayfield Rd, South Euclid, OH 44121 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Bob Sferra Culinary Occasions
Address: 4261 Mayfield Rd, South Euclid, OH 44121
Phone: (216) 533-8933
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 10/29/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 10/29/2015Standard Inspection
  • Visible or known symptoms /or known diagnoses are reported by employees as required.
  • Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
  • Food employee was demonstrating good hygiene practices.
  • Observed food employee washing hands when required.
  • The person in charge is Certified in Food Protection
  • Foods are received from the following sources: Northern Hasbrot
  • 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.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Toxic materials are properly identified and stored.
 10/29/2015Critical Control Point Inspection
  • Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities fully stocked.
  • The person in charge is knowledgeable to food safety questions regarding facility.
  • Food received from an approved source.
  • Observed cold foods being held at 41°F or below. Hot foods are held at 140F+ per PIC.
  • Frozen foods thawed under refrigeration per PIC.
  • Foods for hot holding are reheated to 165°F per PIC.
    Catered foods are held cold while transported to event. Once at event, potentially hazardous foods are reheated.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Chemicals stored separate from food to prevent chemical contamination.
 10/29/2014Critical Control Point Inspection
No violation noted during this evaluation. 10/29/2014Standard Inspection
  • Critical: Observed improper reheating of food for hot holding. Discussed reheating procedure with PIC. PIC stated that potentially hazardous foods are reheated to 120-140F. See CCP.
    To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Reheat all potentially hazardous foods to 165F. Correct By: 19-Aug-2014
08/19/2014Standard Inspection
  • Handwashing sinks are adequate, easily accessible, and fully stocked.
  • PIC was knowledgeable in food handling procedures and exclusions and restrictions policy of ill employees.
  • Discussed reheating procedure with PIC. PIC stated that potentially hazardous foods are reheated to 120-140F.
    Reheat all potentially hazardous foods to 165F.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Chemicals are stored separate from food to prevent chemical contamination.
 08/19/2014Critical Control Point Inspection

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