- Critical: TCS foods were not being held at the proper temperature. Roast found at 47°F, dressing at 48°F, sauce at 49°F, soup at 46°F, and chicken at 46°F all in walk in 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.
- Equipment and/or components are not maintained in good working order. Repair wank in cooler to hold foods at an internal temperature of 41°F or below.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- The physical facilities are not being maintained in good repair. Repair walls of walk in freezer to eliminate peeling paint.
The physical facilities shall be maintained in good repair.
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09/04/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- 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. Roast found at 47°F, dressing at 48°F, sauce at 49°F, soup at 46°F, and chicken at 46°F all in walk in cooler.
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 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.
- Food employees cook foods to the required temperatures (accoring to PIC).
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/04/2015 | Critical Control Point Inspection |
- According to PIC, food employees demonstrate good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hot foods are held at 135°F or above, according to PIC
cold foods observed being held at 41°F or below.
- According tp PIC, food employees cook foods to the required temperatures.
- Observed food employee 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/03/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Pop guns and holders behind bars.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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02/03/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. Clean floor, especially in hard to reach places (under/behind equipment, in corners, etc).
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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10/23/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee 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 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/23/2014 | Critical Control Point Inspection |
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