- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment is not approved by a recognized testing agency. Dijon mustard was opened and stored in original aluminum can. Once opened, it needs to be stored in a food grade, reusable container
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Measured high temp dishwasher (non conveyor) at 160 degrees F.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed dirty knives stored with the clean utensils.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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12/08/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- The operation was serving pasteurized juices to highly susceptible population.
- Foods are received from the following sources: Sysco
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/08/2015 | Critical Control Point Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature.
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.
- A label on a food packaged in the RFE or FSO did not contain all required information (grab n go cookies and Pick A Pie cups).
Foods shall be labeled as specified in this rule.
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07/30/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Pasteurized eggs are used if served partially cooked.
- Time/temperature controlled for safety foods were not being held at the proper temperature (salad bar and burrito bar) .
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.
- Observed improper method for cooling TCS foods (grilled chicken breast at salad bar)
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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07/30/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: Observed improper reheating of food for hot holding (rice and tomato roast - DaBoros).
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
- Critical: TCS foods were not being held at the proper temperature (tomato roast, hard boiled eggs, and rice noodles - DaBoros).
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.
- A label on a food packaged in the RFE or FSO did not contain all required information (grab n go snacks, Pick A Pie and DaBoros).
Foods shall be labeled as specified in this rule.
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07/30/2015 | Other Inspection |
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