- 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.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling, where necessary, to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
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01/27/2016 | Standard Inspection |
- 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.
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10/28/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- 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 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 raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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02/12/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked reviewed with owner .
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.
- Critical: Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utenils- observed only a working 2 comp sink discussed and reviewed options with owner .
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
- Critical: The plumbing system was not properly repaired at this time facility has a broken 2 comp sink .
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
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02/12/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- 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.
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11/18/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked cole slaw , potatoe salads etc.
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.
- Critical: Observed improper packaging of food using reduced oxygen packaging without a variance .
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes
- Equipment and/or components are not maintained in good working order. repair the 2 comp sink to a working order at this time facility has one working 2 comp sink -on order and discussed options for properly washing rinsing and sanitizing dishes/utensils.
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.
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11/18/2014 | Standard Inspection |
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