- Critical: TCS foods were not being held at the proper temperature. TCS foods such as whipped butter and olives at the bar were held at room temperature above the required 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. Either move these TCS foods to a cooler or use the time in lieu of temperature we discussed during your CCP inspection.
- Critical: Observed a process that requires a variance and no variance was obtained. This facility is using ROP methods without a variance/HACCP plan.
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement
- Non-food contact surfaces of equipment are dirty. The edges, undersides of flip lids and door gaskets on numerous kitchen coolers are dirty with mold or food build up.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize these areas to prevent food and hand contamination.
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10/06/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Butter in individual cups and olives on the bar are being held above the required 41F to inhibit pathogen growth which could cause foodborne illness.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness. All TCS foods must be held cold at or below 41F or time in lieu of temperature may be used. To do so you must have 1) a written policy in place that indicates the foods that will be held out of hot/cold temperature control, 2) a four hour time stamp on food held in this manner, and 3) these foods must be discarded after 4 hours. Corrected-chef will discard within four hours.
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10/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/30/2015 | Foodborne Inspection |
- Food is not protected from environmental sources of contamination during preparation. -Observed a tray placed on top of a refuse container during food preparation.
During preparation, unpackaged food shall be protected from environmental sources of contamination. -Use only clean and sanitized surfaces to hold onto food trays during preparation. Provide addtional tables, stands, carts as necessary so that cooks do not need to use refuse containers to hold trays.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed lamb shank and short ribs in the walk-in cooler past 7 days.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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02/23/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Catanese Classic, EuroUSA, Blue Ribbon, Paragon, Sirna
- The operation maintained shell stock identification tags for at least 90 days.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. -Observed lamb shank and short ribs past 7 days in the walk-in cooler.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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02/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/06/2014 | Complaint Inspection |
| No violation noted during this evaluation. | 05/30/2014 | Critical Control Point Inspection |
- Critical: Observed ice being used for food after it was used as a coolant. Ice in bar ice bin was being used as both food and refrigeration.
After use as a medium for cooling exterior surfaces of food or equipment, ice may not be used as food. Separate refrigeration ice from food ice to prevent food contamination by wine bottles. Correct By: 30-May-2014
- Non-food contact surfaces of equipment are dirty. Sides and backs of cookline equipment, ansul arms and hood above both sides of the cookline contain greasy build up.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these areas to eliminate grease and dust and prevent potential food contamination.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Bulk ice bin had mold on the drop chute, ceiling and interior and drawer style undercounter coolers had moldy door gaskets.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Clean and sanitize the interior of the bulk ice bin, the door gaskets on kitchen coolers and the edges of the flip top salad prep cooler near small service pans to eliminate moldy build up and prevent food contamination. Correct By: 30-May-2014
- Observed a build-up of dirt and debris. Floor in dry storage room had considerable build up and debris (scraps, hangers and dirt).
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 and repaint the floor to provide durable, cleanable surfaces.
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05/30/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Rose-Mal Ltd/Dba:lockkeepers Italian, Steak & Seaf, 8001 Rockside Rd, Valley View, OH 44125 »