- Critical: TCS foods were not being held at the proper temperature. Observed numerous food items out of temperature in cold holding units along prep line and pizza prep cooler
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. Units were turned down to lower holding temperatures at time of inspection. PIC was informed to monitor temperatures in cold hold units by keeping record logs to ensure properly functioning units Correct By: 27-Apr-2015
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04/27/2015 | Standard and 30 day Inspection |
- Hand washing facilities are properly supplied.
- 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.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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04/27/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/26/2015 | Prelicensing Inspection |
No violation noted during this evaluation. | 03/20/2015 | Prelicensing Inspection |
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