- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat foods were not date marked (soups, salads, cheeses, leftovers, etc)
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. Dat mark these foods to ensure a one week turnover rate.
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12/10/2015 | Standard Inspection |
| No violation noted during this evaluation. | 07/20/2015 | Standard Inspection |
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
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.
- Salad dressings in squirt containers in the salad bar were above the required 41F (or below) to inhibit pathogen growth and prevent foodborne illness. Yogurts in the see through counter top cooler were above the required 41F necessary to inhibit pathogen growth.
Corrected-salad dressings moved to a cooler. These products will either be held in a cooler or on ice to maintain 41 F or below. Corrected-yogurts were cooling as they had just been delivered.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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04/20/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Several cold TCS food including salad dressings and yogurt were in the danger sone (above 41F) which could support pathogen growth.
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. Corrected-moved to cooler and temperature monitored on yogurt to be moved it cannot reach 41F within 30 minutes.
- Consumer warnings are not provided when required. Menus do not have the required consumer advisory for undercooked eggs.
Consumer warnings shall be provided as required by this code. Add the warning statement to the egg menu and for any other TCS foods that you are willing to sell raw/rare with an asterick for the specific food item(s).
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04/20/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Equipment is not approved by a recognized testing agency. Microwave and one upright freezer are homestyle and should not be used in a commercial kitchen.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace these units with commercial grade NSF approved units (or the equivalent). Provide specification sheets for any/all new equipment.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Ceiling tiles are acoustic rather than the cleanable, durable coated tiles.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace ceiling tiles with coated, cleanable tiles.
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02/02/2015 | Standard Inspection |
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Observed a build-up of dirt and debris. The ceiling, wall and floor around fryer station has significant grease and dust build up.
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. Clean these areas to reduce build up and prevent food contamination.
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12/10/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Cafe 17 Inc., 5755 Granger Rd (Lower Level), Independence, OH 44131 »