- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in door gaskets of coolers and drawers throughout kitchen. - Observed a build-up of grease and food debris on plumbing under icecream dipper well.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean door gaskets and plumbing under dipper well to remove build-up and provide a sanitary surface.
- The physical facilities are not being maintained in good repair. - Observed broken/cracked floor tiles near dish area. Per conversation with operator, flooring is scheduled to be repaired/replaced in near future.
The physical facilities shall be maintained in good repair.
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11/17/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- 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.
- Per conversation, food employees are 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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11/17/2015 | Critical Control Point Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Food handling knowledge was good except for the minimum reheat temp quoted at "at least 160F". All bulk reheats of PHF shall be reheated to a minimum of 165F within 2 hrs.
- Time/temperature controlled for safety foods were not being held at the proper 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. Upright display unit was holding at 49F. Foods were pulled and placed into adequate refrigeration. Service provider was called to service unit at time of inspection. Correct By: 08-Apr-2015
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04/01/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature.
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.Upright display unit was holding at 49F. Foods pulled and placed into adequate refrigeration.Service provider was called for service at time of inspection. Correct By: 08-Apr-2015
- Observed waste receptacles or handling units that were not properly cleaned.
Receptacles and waste handling units shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service or single-use articles, and waste water shall be properly disposed. Soiled receptacles and waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Heavy accumulation of grease laden waste atop lid of grease recycle bin. Further, grease build up noted on pavement under and around bin (storm drain located directly beneath unit). Any spills of grease on the exterior of bin or on pavement should be addressed at time of spill w/ an absorbant applied to ensure proper clean up. Grease in storm lines can create blockage in the storm system which can cause blockage/flooding.Ensure grease is directed into bin opening w/ an exactness that does not create this type of nuisance condition.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Replace door sweep/brush guard for bottom of back door to eliminate gap which could reduce the access of unwanted pests to facility.
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04/01/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed prime rib holding at 124F.
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. -Corrected
- Observed a build-up of dirt and debris. -Observed food build-up and standing water on the floor.
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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11/18/2014 | Standard 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. -Observed prime rib holding at 124F.
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.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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11/18/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed packaged raw steaks stored above ready to eat food in the walk-in cooler. -Observed one set of tongs available for handling raw and cooked chicken at the grill.
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. -Corrected
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed food in the walk-in cooler with a 6/23 discard date.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. -Corrected
- Equipment and/or components are not maintained in good working order. -Observed refrigerated drawer holding food between 43F-46F.
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. -Repair drawer as necessary to maintain 41F or below. During inspection, manager placed bags of ice on the food.
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06/24/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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 food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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.
- Toxic materials are properly identified and stored.
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06/24/2014 | Critical Control Point Inspection |
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