- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked observed corned beef, turkey etc. with no dates.
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.
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10/13/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. Mayonnaise found at 68ºF, french dressing at 67ºF, thousand island dressing found at 67ºF on prep cooler. Ensure that bottles are completely inside of prep top cooler. Corrected.
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.
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03/25/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. All time/temperature controlled for safety dressings must be held in cooler when not in use.
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.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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12/08/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. All time/temperature controlled for safety dressings must be held in cooler when not in use.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 30-May-2014
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 30-May-2014
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05/30/2014 | Standard Inspection |
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