- Equipment food-contact surfaces or utensils are dirty. The salimander has significant build up which could contaminate food.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean and sanitize this surface to eliminate build up and prevent food contamination.
|
09/28/2015 | Follow-up Inspection |
| No violation noted during this evaluation. | 09/16/2015 | Foodborne Inspection |
- Observed food employee changing gloves when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- TCS foods including strawberry mix (lemonade), shredded cheese and butter were being held either on ice or at room temperature without time stamps.
TCS foods must be cold held at or below 41F to inhibit pathogen growth and to prevent foodborne illness. Either hold these products under forced air refrigeration or use time in lieu of temperature with a written policy, time stamp and four hour discard if food temp rises above 70F (6 hours if the food maintains temps at or below 70F).
- The consumer advisory clearly indicates that salmon is a threat if consumed raw or rare but the facility does not stock sushi grade salmon.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. The salmon on the menu cannot have an asterick unless it can be served raw/rare and only sushi grade salmon can be served raw or rare. Either provide sushi grade salmon or remove the asterick.
|
09/16/2015 | Critical Control Point Inspection |
- Critical: Observed improper use of time as a public health control for up to four hours. There were no time stamps on foods being held using time in lieu of temperature.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- Consumer warnings are not provided when required. The salmon on the menu has an asterick to warn customers about dangers of consuming raw or rare fish but is not sushi grade.
Consumer warnings shall be provided as required by this code. The salmon should not have an asterick or be served raw/rare unless it is sushi grade to prevent foodborne illness.
- Critical: Equipment food-contact surfaces or utensils are dirty. The salimander, heat lamps, cookline equipment and interior of the ice bin at the waitress station have significant build up which could contaminate food.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean and sanitize these surfaces to eliminate build up and prevent food contamination.
- The plumbing system was not properly maintained. The drain below the dish machine is backing up and appears to be clogged.
A plumbing system shall be properly maintained. Please maintain this drain to eliminate standing water and deter pests. Manager has already contacted a plumber for this repair.
|
09/16/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/11/2015 | Foodborne Inspection |
- Critical: Observed improper reheating of food for hot holding. Numerous sauces and clarified butter were being improperly reheated in warming units instead of rapidly reheated in cooking equipment.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Corrected-rapidly reheated in cooking equipment
- Non-food contact surfaces of equipment are dirty. Sides and backs of cookline equipment including the salimander and fryer and areas on the ansul system and hood contain greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these areas to remove greasy build up and deter pests.
|
03/06/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Observed improper reheating of food for hot holding. Numerous butter and sauce sixth pans were being reheated in units intended for hot holding.
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. If a first cook these TCS foods should be heated to 135F in a cooking unit and then hot held at or above 135F. If reheating products that the facility has previously cooked and cooled, they should be rapidly reheated (in less than 2 hours) to 165F for 15 seconds and then hot held at or above 135F. Corrected-reheated upon request
|
03/06/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Hood system, interior of potato oven and several sink surfaces (hand) contain build up.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to deter pests.
- Equipment food-contact surfaces and utensils were not being sanitized. Bar mats, interior of bulk ice machine and waitress station ice bin contain build up which could contaminate food.
Equipment food-contact surfaces and utensils shall be sanitized. Clean and sanitize these areas to prevent food contamination.
|
01/13/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Several employees demonstrated good hand hygiene by appropriately washing hands and donning gloves.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
Kitchen manager and cooks are knowledgable and can appropriately answer food safety questions.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination.
|
01/13/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. The back wall of the cookline area has soot build up and the "clean" shelves for drying above the three left 4 compartment sink in the back have build up.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to reduce build up and to prevent food and utensil contamination.
|
07/23/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/23/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Longhorn Steakhouse 5169, 4171 Rockside Rd, Independence, OH 44131 »