- Critical: Food on display was not properly protected from contamination by consumers. Several foods on display in the buffet area such as chicken gravy, rolls, dessert plates were not properly shielded to prevent contamination by customers.
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.Provide appropriate shielding/covering to prevent food contamination by customers.
- Critical: TCS foods were not being held at the proper temperature. Three items on the hot food bar, TCS salad dressings on the expo line, and breading mix on the ice bath near the cookline contained TCS foods held in the danger zone between 42-134F which could support pathogen 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. Either hold these food out of the danger zone or use time in lieu of temperature by having 1) a C4S FSO license, 2) a written policy highlighting the foods held in this manner, 3) time stamps on the food in question, 4) discarding foods once they excede the four hour time limit in the danger zone.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system. Both long red cleaning hoses are connected to spigots without backflow which could contaminate the potable water supply with changes in pressure (i.e. pop system and dish machine draw excessive water simultaneously and cause back siphonage on other water lines).
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Several floors and cove base areas are worn and no longer cleanable and durable including the utility closet (edge of floor and missing coving) and the rear chemical storage area.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace this flooring and coving to provide cleanable, durable surfaces.
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12/02/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed food in prep top cooler holding above 41F.
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. Manager closed prep top cooler lids to ensure proper holding temperature.
- Equipment food-contact surfaces and utensils were not being sanitized. Observed bar dish machine without sanitizer. Empty sanitizer bottle was replaced with a new bottle.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Observed build-up in fryer area, beneath prep area, and in storage areas.
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.
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06/04/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature.Tartar sauce and other cold foods in ice wells were 54-58F.
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. These TCS foods must be cold held at or below 41F to inhibit pathogen growth. Correct By: 02-Jun-2014
- Non-food contact surfaces of equipment are dirty. Door gaskets on several undercounter cooler and shelving below clean glass storage mats to eliminate build up. Clean and sanitize interior of the bulk ice machine to eliminate build up and rest and prevent food contamination.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize these surfaces to prevent food contamination.
- Equipment food-contact surfaces and utensils were not being sanitized. Low temp indoor glassware sanitizing machine did not have the required 50-100ppm Cl2.
Equipment food-contact surfaces and utensils shall be sanitized. Add chorine sanitizer to your low temp dish machine (south) to facilitate proper sanitizing. Correct By: 02-Jun-2014
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06/02/2014 | Standard Inspection |
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