- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Raw beef in chicken store in cooler stored above whole beef. Discussed proper food storage order to prevent cross contamination
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Observed food in contact with an unclean surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Remove all carboard from food contact surfaces and diswashing equipment area
- Critical: Observed food in contact with an unclean surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Linens are being inappropriately used in contact with food.
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Cover, wrap, or provide lids for food storage containers
- Critical: Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. Bread on counter, moved to comply
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Discussed cooling procedure for soups facility
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Critical: TCS foods were not being held at the proper temperature. Cheese on counter not in cooler
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. Cheese move to cooler to comply
- Critical: TCS foods were not being held at the proper temperature. Pepperoni Bread
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. Pepperoni bread and pizza will need to be held cold or hot after preparation, or procedures will have to be put in place for time only as health control
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Foods in deli coolers and in walk in cooler
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.
- A label on a food packaged in the RFE or FSO did not contain all required information. Various food items throughout store area that are available for consumers are missing require labeling information
Foods shall be labeled as specified in this rule. See attached document with label requirements
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean interior of walk in freezer to remove ice build up on walks and food racks
- Observed a build-up of dirt and debris.
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 in bread production area to remove build up of food debris
- Critical: 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.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Bug spray, WD40, and propane tanks stored in cake decorating area
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. items moved to comply
|
08/26/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Critical: Time as a public health control was being used without the proper written procedures. Operator did not have a method to ensure pizza was sold or discarded within the allowable time. Log book put in place.
If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall maintained in the FSO or RFE and made available to the licensor.
- Critical: Observed improper use of time as a public health control for up to four hours.
If time in lieu of temperature is used for up to a maximum of four hours, the food shall have an initial temperature of 41° F or less or 135° F or greater when removed from temperature control, shall be marked to indicate the time when the food is removed from temperature control, or shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours, or is in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent illness.
- A food packaged in the facility did not contain a label. Found multiple foods without proper lables on the sales floor. Labels were produced.
Foods shall be labeled as specified in this rule.
|
09/15/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Gentile's Bakery & Deli, 5626 Broadview Rd, Parma, OH 44134 »