- Critical: The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
- Food storage containers are not properly labeled. Seasoned salt was not labeled in its working container
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: TCS foods were not being held at the proper temperature.
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.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Critical: The handwashing sink was not easily accessible. Trays were placed in the back handsink
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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10/30/2015 | Standard Inspection |
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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04/07/2015 | Standard Inspection |
- Critical: Observed the presence of live insects, rodents, and other pests (small flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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11/10/2014 | Standard Inspection |
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Cookies packaged at the retail level must be labeled. Remove cookies from service counter until they are properly labeled. Correct By: 02-May-2014
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
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06/19/2014 | Follow-up Inspection |
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Cookies packaged at the retail level must be labeled. Remove cookies from service counter until they are properly labeled. Correct By: 02-May-2014
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05/01/2014 | Standard Inspection |
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