- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee changing gloves when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Bottle of water was found in cie machine. Bottle and ice voluntarily discarded.
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.
- Toxic materials are properly identified and stored.
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11/04/2015 | Critical Control Point Inspection |
- Observed packaged foods stored or displayed directly in contact with ice and/or water. Observed a bottle of water in ice machine. Bottle and touching ice voluntarily discarded.
Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
- A food packaged in the facility did not contain a label. Observed muliple foods at point of sale without ingredient labels.
Foods shall be labeled as specified in this rule.
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11/04/2015 | Standard and Complaint Inspection |
- A food packaged in the facility did not contain a label. Found cookies, brownies, etc withour labels near register for customers to be able to self serve.
Foods shall be labeled as specified in this rule.
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04/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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04/02/2015 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair. Repair floor where damaged to provide a smooth and easily cleanable surface.
The physical facilities shall be maintained in good repair.
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10/09/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/09/2014 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Observed personal clothing items on top of storage containers on shelves near ice machine.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Observed garbage around the garbage enclosure.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
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03/11/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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03/11/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Boston Market #167, 1350 W Pleasant Valley Rd, Parma, OH 44134 »