- Critical: TCS foods were not being held at the proper temperature observed gyro meat on gyro broiler at 75F reviewed cooking and handling methods .-gyro meat discarded by operator
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.
- 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.
- Critical: Equipment food-contact surfaces or utensils are dirty observed the interior of the microwave, low boy coolers and freezer with a build up of debris .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized.
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10/21/2015 | 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.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door.
A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area.
- Observed unnecessary or nonfunctional items and /or litter on the premises back area, walk in cooler floor etc. .
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 and litter.
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05/20/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature hot tamale were recvd at 55F discussed -addressed at the time
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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked coleslaw, ham, -addressed. .
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 01-Oct-2014
- Critical: The facility did not properly discard food that was from an unapproved source facility must verify that the food via Wilson Hot Tamale is being prepared in a licensed food service(contact owner of east cleveland facility not aware of the above..
To prevent illness, food that is not from an approved source as specified under paragraphs (A) to (G) of rule 3717-1-03.1 shall be discarded. Correct By: 03-Oct-2014
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10/01/2014 | Standard Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 18-Jun-2014
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked -observed deli meat in the cooler with no dates addressed at time .
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 18-Jun-2014
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. discontinue storing old chicken batter on the 3 conp sink, properly clean and keep clean the 3 comp sink to prevent any cross contamination
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Correct By: 09-Jul-2014
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07/09/2014 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 18-Jun-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked -observed deli meat in the cooler with no dates addressed at time .
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 18-Jun-2014
- Cooking equipment or pan surfaces are dirty- interior of the 2 dr cooler, 2 dr freezer, pizza oven, cookie oven, handsink, and 3 comp sink to remove gross build up and spills .
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean and maintained. Correct By: 18-Jun-2014
- Non-food contact surfaces of equipment are dirty. hood system and filters
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized.- cutting board on food prep table (exist a build up and odor noted after lifting up cutting board. -reviewed with PIC.
Equipment food-contact surfaces and utensils shall be sanitized.
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05/19/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Noble Food Deal, 2230 Noble Rd, Cleveland Heights, OH 44112 »