- Non-food contact surfaces of equipment are dirty. - Observed a build-up on plumbing under warewashing sink.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean plumbing to remove build-up and provide a sanitary surface.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle to remove build-up and prevent contamination of ice.
- The plumbing system was not properly maintained. - Observed a leak in plumbing of warewashing sink, under 4th basin.
A plumbing system shall be properly maintained.
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10/28/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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 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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10/28/2015 | Critical Control Point Inspection |
- The plumbing system was not properly maintained. Temperature handle of food prep sink leaks when turned on.
A plumbing system shall be properly maintained. PIC aware of leak, repairs to be made.
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04/13/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
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.
- Toxic materials are properly identified and stored.
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04/13/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed multiple containers of prepared food with the incorrect month on the day dot.
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 day dots as necessary.
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11/06/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. -Observed the incorrect month on day dots.
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. -Record the correct date to ensure proper rotation.
- Observed hot foods being held at 135°F or above
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.
- Toxic materials are properly identified and stored.
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11/06/2014 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. -Employee did not wash hands between handling soiled consumer dishes and returning to the serving display case.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. -Observed pot pies in the walk-in with a 6/23 discard date.
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. -Corrected
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- 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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06/24/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Employee did not wash hands after bussing dirty dishes prior to returning to the service counter.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed prepared pot pies in the walk-in cooler with a 6/23 discard date.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. -Corrected
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06/24/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Boston Market #261, 14375 Pearl Rd, Strongsville, OH 44136 »