- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Salad bar products were stored in the salad cooler with no date marking [Some, but not all ready-to-eat products in the salad cooler and walk-in-cooler were date marked at the time of re-inspection.]
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. To ensure 7 day rotation, date mark all ready-to-eat, TSC foods in the salad cooler. [ALL ready-to-eat products within the salad cooler and walk-in-cooler that are kept for more than 24 hours must contain a date-mark (ie. Cheese, deli meat, chopped produce, etc.)]
- Non-food contact surfaces of equipment are dirty (Prep cooler gaskets, dry storage shelving, exterior of equipment surfaces, hood vents above the cookline). [Note: Hood vents and cooler gaskets were clean at the time of re-inspection. Exterior surfaces of equipment and some dry storage shelves still contain buildup.]
Nonfood-contact surfaces of equipment shall be kept clean. [Continue to remove buildup from the exterior surfaces of equipment and dry storage shelving.]
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11/16/2015 | Follow-up Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Empoyee did not wash hands prior to donning single use gloves at the cookline.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: GFS, Valley Foods, Vienna
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Salad bar products were stored in the salad cooler without proper date marking.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. To ensure 7 day rotation, date mark all ready-to-eat, TCS food.
- Observed improper storage of food items. Food products within the walk-in-cooler were stored without proper covering (rice, meat, fish, potatoes, etc)
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. Except when rapidly cooling, food products should be properly covered to prevent contamination.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw animal products were stored incorrectly in the walk-in-cooler (Beef above fish, fish above ready-to-eat food products.)
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. To prevent contamination, raw animal products shall be stored below and away from ready to eat food products. Animal products should also be separated from each other (Fish above beef, beef above poultry, etc).
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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11/02/2015 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Employee did not wash hands prior to donning single use gloves at the cookline
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw animal products were improperly stored in the walk-in-cooler to prevent contamination (beef above fish, fish above ready-to-eat food products)
To prevent contamination, 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. To prevent possible contamination, store animal products below and away crom ready-to-eat food products. Raw animal products should also be separated from one other during storage (ie. fish above beef/pork, beef/pork above poultry, etc)
- Food storage containers are not properly labeled. Observed bulk food containers in the walk-in-cooler and dry storage area with no common name label.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. [Label all bulk storage containers to prevent possible contamination.]
- Observed improper storage of food items. Several food products were stored in the walk-in-cooler without proper covering to prevent possible contamination (meat, fish, rice, potatoes, etc)
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. Except when rapidly cooling, all food should be covered during storage to prevent possible contamination.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Salad bar products were stored in the salad cooler with no date marking
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. To ensure 7 day rotation, date mark all ready-to-eat, TSC foods in the salad cooler
- Critical: Equipment food-contact surfaces or utensils are dirty (meat slicer and blade, can opener, etc)
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean can opener and meat slicer blade to prevent possible contamination.
- Non-food contact surfaces of equipment are dirty (Prep cooler gaskets, dry storage shelving, exterior of equipment surfaces, hood vents above the cookline)
Nonfood-contact surfaces of equipment shall be kept clean.
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11/02/2015 | Standard Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the hand washing sink(s).
Each hand washing sink or group of two adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed no towels or hand drying device at the hand washing sink(s).
Each hand washing sink or group of adjacent hand washing sinks shall provide hand drying device.
- 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 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.
- 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.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
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. [There is no consumer advisory on the lunch and dinner menus.]
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form. [The breakfast menu has a consumer advisory.]
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02/09/2015 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' hand washing.
- Critical: The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
- Critical: The person in charge did not ensure that consumers who order raw or partially cooked animal foods are informed that the food was not cooked sufficiently to ensure its safety.
To prevent foodborne illness, the person in charge shall ensure that consumers who order raw or partially cooked ready to eat animal foods are informed that the food was not cooked sufficiently to ensure its safety. [Provide a consumer warning on the lunch and dinner menus.]
- Critical: Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- In-use utensils are improperly stored.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. [Store dispensing utensils either in the food product with the handle out, clean and dry, or in 135 degree Fahrenheit water.]
- Critical: Observed single-use gloves being used improperly.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). [Cover all foods during storage.]
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code. [ Provide a consumer warning on the lunch and dinner menus.]
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. [Thoroughly clean the exterior of all equipment, especially the top of the serving line, and the racks in the refrigeration units.]
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the hand washing sink(s).
To ensure proper cleaning of hands, each hand washing sink or group of two adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the hand washing sink(s).
To prevent contamination by hands, each hand washing sink or group of adjacent hand washing sinks shall be provided with: Individual, disposable towels
- Observed a build-up of dirt and debris.
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. [Thoroughly clean the floors , walls, and ceilings.]
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02/09/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, 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. [Cover all foods in storage such as meats, fish, chicken etc. Foods are being stored properly, seafood above beef, which is above chicken.]
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Observed a build-up of dirt and debris.
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. [Thoroughly clean the floors under and around all equipment , including the walk in refrigerator and freezer.]
- Observed unnecessary or nonfunctional items on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used.
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11/17/2014 | Follow-up Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, 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. [Cover all foods in storage and store raw meats below ready to eat foods like fruit. Observed in prep line refrigerator.]
- In-use utensils are improperly stored.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. [store the ice cream dispensing utensils in a dipper well with water flowing at a velocity to float food particles off.]
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. [Slicer, meat saw, and bins used to store rolls.]
- Employees handled clean and sanitized utensils without changing gloves or washing hands
Employees in the dish washing area shall handle soiled and cleaned and sanitized items separately. Gloves shall be changed and hands washed between handling soiled items and clan and sanitized items.
- Critical: Observed no towels or hand drying device at the hand washing sink(s).
To prevent contamination by hands, each hand washing sink or group of adjacent hand washing sinks shall be provided with: Individual, disposable towels
- Observed a build-up of dirt and debris.
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. [Thoroughly clean the floors under and around all equipment , including the walk in refrigerator and freezer.]
- Critical: Observed the presence of live insects, rodents, and other pests.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
- Observed maintenance tools improperly stored which resulted in contamination.
Maintenance tools shall be stored so they do not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles, and in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
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10/27/2014 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed no towels or hand drying device at the hand washing sink(s).
Each hand washing sink or group of adjacent hand washing sinks shall provide hand drying device.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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. [Cover all foods in storage, and store raw meats below and away from ready to eat foods like fruits. Observed in prep line refrigerator.]
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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10/27/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Minerva Family Restaurant, 21087 Center Ridge Rd, Fairview Park, OH 44126 »