- The person in charge properly applies restrictions and exclusions for ill employees.
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- 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.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Vienna
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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10/20/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Bag of onions in storage room and bucket of pickles on floor of the walk in cooler
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.
- 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. Observed country gravy stored open in can in the reach in cooler
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty. Knives in knife storage needs cleaning
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris. Clean the knife storage holder in the back room, over hood was observed dirty however, PIC has already scheduled an appointment for cleaning
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.
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10/20/2015 | Standard Inspection |
- Food storage containers are not properly labeled. Observed bulk ingredient container without label (flour).
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.
- TCS foods were not properly thawed. Observed raw meat thawing in stagnant water.
TCS food shall be thawed as required in this rule. Corrected - raw meat placed under cold, running water.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Measured 0ppm sanitizer concentration in sanitizer buckets, containing wiping cloths.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build-up of blade on can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize blade of can opener to prevent contamination of food.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of grease on exterior of cooking equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: The handwashing sink was not easily accessible. Observed pans being stored in hand washing sink at waitress station, blocking easy access.
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 and grease on floor under cookline, and on wall behind cookline.
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 and wall to provide a sanitary surface and deter pests.
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03/19/2015 | Standard Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms. Pans stored in hand washing sink in waitress sation blocked easy access.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed improper method of thawing TCS foods. Raw meat was thawing in stagnant water. Corrected - meat moved under cold, running water.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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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03/19/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices. Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable in food safety questions regarding facility.
- Food received from approved sources.
- Observed sliced meat thawing at room temperature in kitchen.
TCS food shall be thawed (1) under refrigeration of 41F or below (2) under cold (70F or below), running water with sufficient water velocity (3) as part of the cooking process or in microwave for immediate cooking. Corrected - meat moved to cooler.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Discussed bulk reheating procedure. Facility reheats soups and hashbrowns.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemicals stored separately from food to prevent chemical contamination.
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10/08/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- TCS foods were not properly thawed. Observed sliced meat thawing at room temperature.
TCS food shall be thawed as required in this rule. Corrected - meat moved to cooler.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up on can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize can opener to prevent contamination of food.
- The plumbing system was not properly maintained. Observed a leak in the plumbing of hand sink at waitress station.
A plumbing system shall be properly maintained.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed missing/water-damaged tiles on ceiling of dish room.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed a missing light shield on ceiling of dish room.
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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10/08/2014 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained. Kitchen employee was observed not wearing a hat or hair net to restrain har.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Observed improper use and/or maintenance of wiping cloths. Several wiping cloths were not being stored sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of food debris on blade of mechanical slicer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize blade to prevent contamination of food.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of mold and debris in the door gaskets of the kitchen refrigerator (broken), prep cooler, and stacked two-door freezer.
Nonfood-contact surfaces of equipment shall be kept clean. Clean gaskets to prevent food contamination.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed water-damaged ceiling tiles in the dish room.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. When current ceiling tiles fail, replace with commercial grade, smooth, and easily cleanable ceiling tiles.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed a missing light shield in dish room.
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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07/30/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/30/2014 | Critical Control Point Inspection |
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