- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: 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.
- Equipment is not approved by a recognized testing agency (microwave oven, food processor, household refrigerators etc.).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Observed inadequate equipment for cooling, heating or holding food (cold holding).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Discontinue using ice as a means of refrigeration. Provide adequate mechanical refrigeration.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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02/23/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. observed employee not washing hands before putting on gloves /preparing food.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food stored in an unapproved location observed potatoes stored on the floor in the basement., onions stored on grease trap below pipes in basement -reviewed with owners. .
To prevent contamination, food may not be stored in areas described in this rule.
- Critical: TCS foods were not being held at the proper temperature. soup 65F discussed hot and colding holding and cooling methods.
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.
- Equipment is not approved by a recognized testing agency two home type units in the basement.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Not enough space was provided for holding all soiled or clean utensils in the warewashing area discussed with owners options for prepvent any cross contamination and allowing proper washing of dishes, also reviewed air drying.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing.
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12/22/2014 | Standard Inspection |
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