- TCS foods were not being held at the proper temperature. Several food items on the salad bar including chicken, cheese, tomatoes and salad dressings are above the required maximum cold holding temperatre of 41F which could support bacterial growth.
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. These TCS foods must be 41F or less. Corrected-executive chef will correct by voluntarily discarding after four hours.
- Critical: Time as a public health control was being used without the proper written procedures. Salad dressings on the salad bar are being held time in lieu of temperature without proper written policies and time stamps/temp logs.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Also, provide time stamps or a time/temp log to record the items being held each day.
|
03/10/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Several TCS foods on the salad bar ice display including salad dressings, chicken, shredded cheese and cut tomatoes were above the required 41F to inhibit bacterial growth which could cause a foodborne illness.
If this facility has a written policy in place, and either time stamps or records food items on a time/temp log you may use time in lieu of temperature and discard the products after four hours. Otherwise, temperatures at or below 41F must be maintained. Corrected-executive chef will voluntarily discard these out of temp products after four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
03/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/14/2015 | Standard Inspection |
- Food employee was using tobacco in designated area.
Employee smoked in designated smoking
- The person in charge is Certified in Food Protection
The Manager has both ServSafe and PIC as do other employees
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination
|
01/14/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
Employees appeared clean and their hair was properly restrained.
- The person in charge is Certified in Food Protection
The chef was trained and could properly respond to food safety questions.
- Salad dressings in the ice display including ranch and other TCS foods were being cold held at 43.5F
These TCS foods must be cold held at or below 41F to inhibit pathogen growth, or use time in lieu of temperature with a written policy and time stamp with four hour discard time. Corrected-will be discarded today within 4 hours. Correct By: 18-Nov-2014
|
11/18/2014 | Critical Control Point Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Granola and other display items did not have covers to prevent contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. Corrected-foods now covered Correct By: 18-Nov-2014
- Critical: TCS foods were not being held at the proper temperature. Multiple salad dressings were in the danger zone between 41-135F
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. Corrected-items will be discarded within four hours. Correct By: 18-Nov-2014
- 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. Correct By: 18-Nov-2014
|
11/18/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Ocpm #18497, 6000 Rockside Woods Bl, Independence, OH 44131 »