- The FSO did not have a person in charge that had completed a Level One Certification course.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- TCS foods were not being held at the proper temperature (turkey, lunch, meat, tomatoes)
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.
|
09/15/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: TCS foods were not being held at the proper temperature (onions holding at 118 degrees).
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.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
|
03/11/2015 | Standard Inspection |
- TCS foods were not properly thawed (precooked chicken thawing at room remp).
TCS food shall be thawed as required in this rule.
- Equipment is not approved by a recognized testing agency (household freezer).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace household freezer (that is used for steak storage) with an NSF approved commercial grade unit.
|
10/28/2014 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature (ham, salami, diced chicken).
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 12-May-2014
- Equipment is not approved by a recognized testing agency (chest freezers).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Facility has opted out of using approved walk in freezer because of expense. Walk in freezer has been replaced with 4 household chest freezers. Remove chest freezers from the facility. Correct By: 16-May-2014
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed (thermometer in cooler is broken).
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. Correct By: 13-May-2014
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available. Food thermometer was not available.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods. Correct By: 16-May-2014
- Equipment and/or components are not maintained in good working order (prep cooler holding at 50 degrees).
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. Correct By: 13-May-2014
|
06/19/2014 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature (ham, salami, diced chicken).
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 12-May-2014
- Equipment is not approved by a recognized testing agency (chest freezers).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Facility has opted out of using approved walk in freezer because of expense. Walk in freezer has been replaced with 4 household chest freezers. Remove chest freezers from the facility. Correct By: 16-May-2014
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed (thermometer in cooler is broken).
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. Correct By: 13-May-2014
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available. Food thermometer was not available.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods. Correct By: 16-May-2014
- Equipment and/or components are not maintained in good working order (prep cooler holding at 50 degrees).
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. Correct By: 13-May-2014
|
05/12/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Mr Hero, 13910 Cedar Rd, University Heights, OH 44137 »