- Food employee was demonstrating good hygiene practices.
Food prep employees wore clean uniforms, correctly washed hands and donned gloves when handling ready-to-eat foods.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
PIC could properly demonstrate cooling procedure including time and temperature parameters.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
|
12/03/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/03/2015 | Standard Inspection |
No violation noted during this evaluation. | 07/10/2015 | Foodborne Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
|
03/12/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Observed debris around edges inside of prep top coolers.
Nonfood-contact surfaces of equipment shall be kept clean.
|
03/12/2015 | Standard Inspection |
No violation noted during this evaluation. | 11/14/2014 | Critical Control Point Inspection |
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
Drain line for ice machine is correctly plumbed with the 2" air gap. However a funnel is in place to keep water from spilling onto floor. The placement of the funnel around drain line results in the elimination of the air gap in the case of a sewage backup. Remove funnel so air gap can function as designed.Rerout discharge line's end piece over floor drain to address spillage issue. Correct By: 14-Nov-2014
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
|
11/14/2014 | Standard Inspection |
- Operator showed a good working knowledge of food handling procedures and critical control points
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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 food employee cooking foods to the required temperatures. Thawing of PHF was satisfactory at time of inspection
- 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.
|
06/04/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 06/04/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Panera Bread #4627, 7337 Broadview Rd, Seven Hills, OH 44131 »