- TCS foods were not properly thawed. Facility thaws frozen products at room temperature per PIC.
TCS food shall be thawed as required in this rule. Frozen products shall be thawed (1) under regrigeration (2) under cold, running water (3) in the microwave for immediate cooking or as part of the cooking process.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed TCS items in prep cooler (tomatoes, sliced deli meat) being stored without a date mark.
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.
- The physical facilities are not being maintained in good repair. Observed several holes in wall of kitchen. Observed cracked/damaged floor tiles behind bar.
The physical facilities shall be maintained in good repair.
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10/22/2014 | Standard Inspection |
- Observed improper storage of food items. Observed a box of potatoes being stored on the floor of kitchen. Observed tubs of food being stored 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. Correct By: 11-Aug-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in walk-in cooler being stored without date marking.
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. Correct By: 11-Aug-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of food debris on potato cutter in kitchen.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize potato cutter to prevent food contamination. Correct By: 11-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of grease on the oven hood in kitchen.
Nonfood-contact surfaces of equipment shall be kept clean. Clean oven hood to prevent contamination.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed several holes in wall of kitchen. Observed cracks in tile of floor behind bar.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair walls and floor to maintan a sanitary environment.
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08/11/2014 | Standard Inspection |
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