- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Food employee stated that foods reheated for hot holding are reheated 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/10/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Cookline equipment
hood and filters
- 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.
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07/10/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw beef found stored above vegetables in sliding door reach in cooler. Corrected.
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.
- Non-food contact surfaces of equipment are dirty. Cookline equipment
hood & filters.
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01/08/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw beef found stored above vegetables in sliding door reach in cooler. Corrected.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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01/08/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Salad dressing found at 57°F, salad dressing found at 58°F, salad dressing found at 58°F, salad dressing found at 60°F
all in salad prep cooler. Corrected.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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09/10/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Salad dressing found at 57°F, salad dressing found at 58°F, salad dressing found at 58°F, and salad dressing found at 60°F
all in salad prep cooler. Corrected.
- Equipment and/or components are not maintained in good working order. Repair salad prep cooler to hold foods at an internal temperature of 41°F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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09/10/2014 | Standard Inspection |
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