- TCS foods were not being held at the proper temperature. TCS foods held on ice baths including butter, cream cheese and whipped cream were above the required 41F 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 store these products at or below 41F under forced air refrigeration or you must upgrade to a C4S license and 1) have a written policy indicating which products will be held using time in lieu of temperature (TILT), 2) time stamp the TILT products and 3) discard the unused TILT products after four hours. Employee voluntarily discarded the products after three hours.
- Critical: Equipment food-contact surfaces or utensils are dirty. The interior of the reach-in cooler and freezer contain build up which could contaminate food and attract pests.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean these units to prevent food contamination and to deter pests.
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12/22/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Cream cheese, sour cream and salsa held in frozen containers are not maintaining the 41F to inhibit pathogens
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-voluntarily discarded by operator. These TCS foods will be held under forced air refrigeration.
- 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.
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03/06/2015 | Standard Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Apples on breakfast bar display are ready to eat (washed) but not protected from customers by an overwrap or shield.
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. Shield these apples or provide a sign warning customers to wash before consuming.
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01/27/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. 2nd notie Correct By: 15-Sep-2014
- Observed a build-up of dirt and debris. The floor beneath the dish line area is dirty with build up.
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. Clean the floor beneath equipment to reduce build up and deter pests.
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09/08/2014 | Standard Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Correct By: 23-Sep-2014
- TCS foods were not properly thawed. Canadian bacon was thawing at room temperature in the danger zone.
TCS food shall be thawed as required in this rule. Keep TCS foods out of the temperature danger zone (41-135F) to inhibit pathogen growth. Corrected-moved to refrigerator. Correct By: 23-Jul-2014
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07/23/2014 | Standard Inspection |
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