- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
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 improper method for cooling TCS foods observed chicken wings in the walk in cooler stored above raw items at 135F cooling .addressed .
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked speghetti, mac and cheese, rice all cooked indiv. containers in retail area 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 food packaged in the facility did not contain a label observed several items in the cooler retail area with no label.
Foods shall be labeled as specified in this rule.
- Observed unnecessary or nonfunctional items and /or litter on the premises. back area, near 3 comp sink, near handsink, near mop sink etc.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
|
10/22/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, etc).
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.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Corrected during inspection.
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.
|
03/16/2015 | Standard Inspection |
- In-use utensils are improperly stored. Dipper well must be running at all times while utensils are being stored.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. Floor and walls, especially in hard to reach places (under/behind equipment, in corners, cookline area, etc).
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.
- 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.
|
11/25/2014 | Standard Inspection |
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
|
05/19/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Jj Fish & Chicken Market, 22295 Euclid Ave, Euclid, OH 44117 »