- Food employee was eating food in designated area.
- Food employees were using hand sanitizers in conjunction with hand washing.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: Euro USA, Sysco.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed improper storage of chemicals. - Observed spray bottle of glass/multi-surface cleaner stored hanging from ice scoop holder and on counter next to open ice chest behind bar.
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07/08/2015 | Critical Control Point Inspection |
- Critical: Observed improper storage of poisonous or toxic materials. - Observed spray bottle of glass/multi-surface cleaner stored hanging from ice scoop holder and stored on counter surface next to open ice chest behind bar.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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07/08/2015 | Standard Inspection |
- 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.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. -Observed prep refrigerator lids stored in direct contact with the floor.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. -Clean and sanitize lids. Store equipment off the floor to prevent contamination.
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01/15/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Euro USA
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type 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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01/15/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: EuroUSA, Sysco, Catanese Classics
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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. Observed an allergen statement on the menu.
- Toxic materials are properly identified and stored.
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09/11/2014 | Critical Control Point Inspection |
- In-use utensils are improperly stored. -Observed knives and utensils stored directly in sanitizer on the cookline.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Corrected
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09/11/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Rosewood Grill, 16740 Royalton Rd, Strongsville, OH 44136 »