- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed dishes in classrooms that were not being washed in 3-compartment sink.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. All dishes and utencils must be washed in the 3-compartment sink.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed food that was not properly date marked in the kitchen refrigerator.
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. Manager voluntarily discarded food that was not properly datemarked.
- Equipment is not approved by a recognized testing agency. Observed multiple refrigerators and other homestyle equipment being used.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When homestyle equipment (refrigerators, etc.) are in need of repair or replacement, replace with NSF commercial grade equipment.
|
01/20/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Le Chaperon Rouge, 7000 Rockside Rd, Independence, OH 44131 »