- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Rice found in steamer at 106°F. CORRECTED.
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.
- Observed cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw fish stored above vegetables in walk in cooler. CORRECTED.
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.
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01/26/2016 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw fish found stored abpve vegetables in walk in cooler. CORRECTED.
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 use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature. Rice found in steamer at 106°F. CORRECTED.
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.
- Critical: The handwashing sink was not easily accessible. Discontinue storing items in the handsink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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01/26/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The identity of the source of shellstock being served or sold was not retained.
The identity of the source of shellstock that are sold or served shall maintain the shellstock tags or labels in chronological order for ninety calendar days from the date that is recorded on the tag or label.
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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11/02/2015 | Critical Control Point Inspection |
- Critical: The identity of the source of shellstock being served or sold was not retained.
To prevent illness, the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety calendar days from the date that is recorded on the tag or label by using an approved record keeping system as required by this rule.
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11/02/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- There is no test kit available for measuring the concentration of the sanitizer. observed no chemical test strips for chlorine 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.
- Equipment and/or components are not maintained in good working order observed 2 door prep cooler at 67F .
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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09/09/2015 | Standard Inspection |
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