- Food employee was demonstrating good hygiene practices.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat TCS foods were not date marked to ensure a one week rotation.
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. Date mark open cheeses, cold cuts, cooked foods, soup, melon trays, cooked pasta etc. to ensure a one week discard.
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01/19/2016 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Reach in cooler and walk in cooler contain numerous food items that are ready to eat and are kept in the cooler opened for >24 hours without a date mark
this could lead to pathogen growth/improper rotation/discard.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Linen napkins and paper are lining bar shelves and drying trays with glassware drying on them which could contaminate these glasses.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Either remove or replace the paper and linens with durable cleanable surfaces like bar mesh to prevent beverage glass contamination.
- The physical facilities are not being maintained in good repair. The floor, walls and coving beneath the Crescor upright hot cabinet are work and no longer cleanable and durable.
The physical facilities shall be maintained in good repair. Repair or replace these surfaces to provide durable, cleanable facilities and teo deter pests.
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01/19/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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.
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03/02/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Observed a build-up of dirt and debris. Floor in hard to reach areas beneath dish line has significant 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 floor to remove build up and deter pests.
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03/02/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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 By: 14-Jan-2015
- Critical: Observed a cross connection between the drinking water system and a nondrinking water system. It appeard that the fill hose on the cookline does not have a backflow preventer to prevent back siphonage of water into the potable supply. Also, the backflow preventer on the utility sink faucet appears to be damaged.
To prevent contamination, a person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality, and the piping of a nondrinking water system shall be durably identified so that it is readily distinguishable from piping that carries drinking water. Be sure both lines are protected by an approved backflow device to prevent water contamination. Correct By: 30-Jan-2015
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Several wall tiles and cove base near the utility sink, the floor under and around the cookline and the walls in low areas near the floor wall junction as well as the ceiling in the dry storage room are work, missing or no longer cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace these to provide durable, cleanable surfaces.
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01/14/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
Sous chef has been properly trained in food protection.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Foods appear wholesome and free from contamination
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat foods that are being held for greater than 24 hours must be date marked to ensure a one week rotation.
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. Date marking limits pathogen growth to prevent foodborne illness.
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01/14/2015 | Critical Control Point Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature. TCS foods (milk and butter) in the small black refrigerator near the bar was 51F.
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. Corrected-TCS foods in this unit were voluntarily discarded and the unit temperature was turned down to ensure temps at or below 41F Correct By: 30-Sep-2014
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09/30/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 30-Sep-2014
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system. Fill hose on cookline does not have a backflow preventer to prevent back siphonage.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system of use at the FSO or RFE, by providing an air gap as specified under this rule, or installing an approved backflow prevention device as specified under this rule. Provide a check valve to prevent potable water contamination. Correct By: 30-Oct-2014
- Observed a build-up of dirt and debris. the floor beneath the cookline has significant grease 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 floor to deter pests.
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09/30/2014 | Standard Inspection |
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