- The person in charge properly applies restrictions and exclusions for ill employees.
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee was eating food in designated area.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: US foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed toxic materials improperly identified, stored and used.
Toxic substances shall be properly identified, stored, and used.
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11/18/2015 | Critical Control Point Inspection |
- Observed a FSO that did not display their license at the facility
Observed a mobile FSO that did not display all required information on the exterior of the unit. .
- 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
- Observed improper storage of food items. Observed food items on floor of walk in cooler
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.
- Equipment food-contact surfaces or utensils are dirty. Observed mold in the ice machine
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris. Observed dirty fan guards in both walk in coolers
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.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed glass cleaner on top of prep table
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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11/18/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- 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 employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/14/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Repair prep cooler to eliminate water leak and standing water.
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.
- The plumbing system was not properly maintained. Repair handsink to provide cold runnig water, along with the hot running water.
A plumbing system shall be properly maintained.
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07/14/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
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: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice. Correct By: 09-Sep-2014
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09/09/2014 | Standard Inspection |
- Facility uses exclusions and restrictions for ill employees.
- Hands are washed and gloves are changed as necessary to prevent cross contamination.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked. Food employees do not contact exposed ready-to-eat foods with bare hands.
- PIC knowledgable in food safety questions regarding facility.
Discussed thawing, and proper cooling/reheating process.
- Food received from approved sources.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. Observed date marking of foods held longer than 24 hours to ensure proper rotation.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Facility does not serve animal foods in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
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09/09/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. chicken and brunswick stew was holding at 107 and 118F in the warming units.
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. items reheated to 165F. Correct By: 18-Mar-2014
- Critical: TCS foods were not being held at the proper temperature. Raw fish was holding at 53F in a container on the counter with ice placed on top.
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. Items voluntarly discarded. Correct By: 18-Mar-2014
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03/18/2014 | Standard Inspection |
Employees are knowledgeable to restrict themselves from work when feeling ill.
Per conesation with employees, hands are washed as needed and gloves are changed as necessary to prevent cross contamination.
Employees were handling ready to eat foods iwth proper glove, utensil use.
PIC and employees were knowledgeable to food safety questions regarding the facility.
Food products are recived from approved sources.
- PHF's (ex-raw fish) were holding at 53F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Correct By: 18-Mar-2014
- PHF's (brusnwick stew, chicken) were below 135F.
PHF's shall be 135F or above to minimize microbial growth. Correct By: 18-Mar-2014
PHF's are properly date marked. PHF's are properly cooked, cooled and thawed. Discussed reheating procedures with PIC.
All raw animal foods are properly stored in a amanner as to prevebt cross contamination.
Faacility does not serve animal foods in a raw or undercooked form.
Chemicals are stored in a manner as to prevent chemical contamination.
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03/18/2014 | Critical Control Point Inspection |
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