- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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.
- (CORRECTED DURING INSPECTION) Observed toxic materials improperly identified, stored and used. - Observed a spray bottle of degreaser hanging above trays of bread.
Toxic substances shall be properly identified, stored, and used.
|
12/03/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside microwave. - Observed a build-up of grease and food debris on exterior of hot holding tray units.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of microwave and hot holding tray units to remove build-up and prevent contamination of food.
- 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 of ice machine to remove build-up and prevent contamination of ice.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris and grease on floors, concentrating under and behind equipment (cookline, ice machine) and under shelving in walk-in freezer.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: (CORRECTED DURING INSPECTION) Observed improper storage of poisonous or toxic materials. - Observed a spray bottle of degreaser handing above trays of bread.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
|
12/03/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. - Observed a build-up of grease under grease cart in chemical storage area.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
|
05/11/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is certified in food safety.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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.
|
05/11/2015 | Critical Control Point Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed chemicals stored improperly. -Observed packaged chemicals stored above the food prep sink.
Store chemicals below or away from food and food contact surfaces to prevent possible contamination. -Corrected
|
10/17/2014 | Critical Control Point Inspection |
- Critical: Observed improper storage of poisonous or toxic materials. -Observed packaged chemicals stored above the food prep sink.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
|
10/17/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/20/2014 | Other Inspection |
- Observed waste receptacle drains that did not have plugs.
Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place.
|
05/13/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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.
|
05/13/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Burger King Restaurant #498, 799 Front St St, Berea, OH 44017 »