- Miscellaneous sources of contamination observed (ie. several food containers were observed to be stored directly on top of other uncovered foods giving the potential for stored foods to become contaminated by the bottom of the food containers).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Do not store uncover foods on top of each other to eliminate potential cross contamination.
- Observed improper method for cooling TCS foods (ie. rice was found to be at 49F the day after it was cooked).
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
- Observed no towels or hand drying device at the handwashing sink(s) in the employee bathroom.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels
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11/23/2015 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink(s) in the employee bathroom.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- TCS foods were not cooled using the proper time and temperature parameters (ie. steamed rice).
TCS food shall be rapidly cooled to 41°F or less (from 135F to 70F within 2 hours, then from 70 to 41f within 4 more hours.
- Observed improper storage of food items (ie. containers of food were observed being placed on top of uncovered foods in the make up cooler across from cook line).
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.
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11/23/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Employees found to be knowledgeable when answering food safety questions.
- Discussed cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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04/01/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. 1. Top of cooler/freezer doors and door gaskets contain a coating of old food debris/dirt.
Nonfood-contact surfaces of equipment shall be kept clean. 1. Wash and sanitize tops of the cooler/freezer doors and door gaskets. Door gaskets should be cleaned on a daility basis and maintained clean in the future.
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04/01/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employee was found to be knowledgeable when answereing food safety questions.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Several food items were not covered in the walk-in cooler.
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. Place covers on all foods once they are properly cooled.
- Toxic materials are properly identified and stored.
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10/29/2014 | Critical Control Point Inspection |
- In-use utensils are improperly stored (ie.knife observed being stored between a prep table and a make up cooler).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Store in use knives in a clean container or on a clean surface.
- Observed improper storage of food items. Several food items were found uncovered in 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. Cover all food items in the walk-in cooler. NOTE: The only time food does not have to be covered is during the cooling process. Once foods are properly cooled (ie. below 41F), covers must be used.
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10/29/2014 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Several food items were not covered in the walk-in cooler.
Food shall be protected from contamination by storing in a covered container. The only time food does not have to be covered is during the cooling process. Place covers on all foods in the walk-in cooler to protect from airborne contaminants. Correct By: 06-May-2014
- The can opener blade is dull or creating metal fragments and dirty.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Use another can opener until the blade is replaced on the existing can opener and it is properly washed/sanitized.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored (ie. Knife observed stored between a prep table and make-up cooler).
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Store all working knives/utentsils on a clean and sanitary surface, or in the food product. Corrected immediately.
- Observed a build-up of dirt and debris (ie. fan shrouds inside of the walk-in cooler)..
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. Wash fan shrouds in the walk-in cooler and maintain clean in the future.
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05/06/2014 | Standard Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation (several food items were found to be uncovered in the walk-in cooler).
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. Cover all foods once properly cooled to prevent potential contamination.
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05/06/2014 | Critical Control Point Inspection |
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