- Food storage containers are not properly labeled. Observed flour and salt stored in blue containers without proper labeling.
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. Label bulk ingredient containers to prevent misuse.
- Observed improper use and/or maintenance of wiping cloths. Observed several wiping cloths stored on counters throughout facility.
(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
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple foods throughout the facility being held for more than 24 hours without proper date marking.
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. Date mark any foods being held for longer than 24hrs to ensure a one week rotation and to limit pathogen growth.
- Non-durable equipment observed. Observed racks in cooler used to store food that are no longer durable and cleanable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Replace racks to ensure a smooth, durable, and clean surface for food storage. Correct By: 09-May-2016
- Equipment is not approved by a recognized testing agency. Observed homestyle Gibson freezer in use.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When freezer is no longer in working order replace with a commercial grade NSF freezer.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up of debris in microwave, standing water in reach in cooler in waitress station, and unecessary items on top of low temp dish machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean frequently and thoroughly to prevent possible cross contamination.
- The physical facilities are not being maintained in good repair. Observed several damaged tiles throughout the facility including over the prep cooler and near the cook line and near the reach in cooler in the waitress station. Also observed missing coving throughout severa areas of the facility including near the sink in the waitress station. Also observed missing light shields over the prep top near the cook line.
The physical facilities shall be maintained in good repair. Replace damaged tiles throughout the facility with material (RFP) that is smooth and easily cleanable. Repair missing coving to provide a surface that is smooth and easily cleanable. Replace missing light sheilds to protect areas underneath.
- Observed a build-up of dirt and debris. Observed build up under the dry storage area, build up of debris on the fan in the walk in cooler, and build up of debris in hard to reach areas.
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 frequently and thoroughly to deter pests.
|
11/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed butter that required refrigeration being held at room temperature.
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. Butter should be stored at 41F or below or discarded after 4 hours at room temperature in conjuction with a written policy describing foods that use time in lieu of temperature as well as a time log of these foods.
- Observed improper reheating of food for hot holding. Observed mashed potatoes being held in steam wells without being brought up to proper temperature (165F) first.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
|
11/09/2015 | Critical Control Point Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Butter in mini portions was being held at room temperature to assure it's spreadability.
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. This TCS food could support pathogen growth and should be stored cold (41F or below) or have a writtten policy and use time in lieu of temperature.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
|
04/07/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Butter was stored at room temperature which could support pathogen growth and cause foodborne illness.
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. In order to store butter at room temperature (so it doesn't tear the pancakes) you must: 1) have a written policy in place for using time in lieu of temperature, 2) time stamp the food when it comes out of the cooler for up to 4 hours, and 3) discard this product after four hours to ensure limitation of growth of pathogens.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready-to-eat food items were not properly covered and date marked in the walk in and reach in coolers.
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. These foods including cooked soups, gravies, potatoes, salad dressings, sauces, cold cuts and shredded cheese must b date marked to ensure a one week rotation.
- Non-durable equipment observed. Walk-n cooler coated rack shelving are worn and no longer cleanable and durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Either replaced these or thoroughly clean them and recoat them so that they become durable and cleanable.
|
04/07/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
Employees were washing hands and changing gloves properly when touching ready to eat foods and preventing cross contamination when touching raw foods.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appeared wholesome and free from contamination
- 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. Correct By: 22-Dec-2014
|
12/19/2014 | Critical Control Point Inspection |
- Food is not protected from environmental sources of contamination during preparation. Serveral foods in cooler were not covered during storage
During preparation, unpackaged food shall be protected from environmental sources of contamination. Please keep foods in coolers covered and clean cooler shelving to prevent contamination.
- 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. Correct By: 22-Dec-2014
|
12/19/2014 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appeared wholesome and free from contamination
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. Correct By: 22-Sep-2014
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
Be sure to add * to food items on the menu that may be served raw, rare or undercooked (eggs/omelettes) and asterick the warning statement.
|
09/22/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 22-Sep-2014
- Non-durable equipment observed. Metal and rack metal shelves in the walk in cooler are worn and no longer cleanable and durable. Thorouhly clean and repair/replace these to provide durable, cleanable surfaces.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repair or replace these shelves.
- Numerous abandoned coolers and undercounter coolers are dirty with considerable build up.
Clean these units to remove build up and deter pests. Gnats were noted flying around the kitchen which could contaminate food. Utilize your licenses pest control operator to eliminate those flying pests and to protect food. Correct By: 22-Sep-2014
|
09/22/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about L.A. Pete's Restaurant, 6080 Brecksville Rd, Independence, OH 44131 »