- Observed employee eating, drinking, or using tobacco in non-designated area. - Observed personal beverage stored without a lid, on shelf above food prep area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- In-use utensils are improperly stored. - Observed ice scoops at beverage stations stored with handles in ice.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Store ice scoop in a way that prevent handle from making contact with ice.
- Critical: TCS foods were not being held at the proper temperature. - Temped cut lemons at 54F near beverage fountain, stored on ice.
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. - Provide a larger container of ice to maintain cut lemons at a temperature of 41F or below.
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01/26/2016 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. - Observed employee drink cups being stored without lids in beverage station, next to clean glasses and opened ice bin.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- (CORRECTED DURING INSPECTION) In-use utensils are improperly stored. - Observed scoops stored with handles in ice in ice bins (2) of beverage station.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Corrected: ice scoops placed properly. Discontinue storing handles directly in ice.
- Critical: (CORRECTED DURING INSPECTION) TCS foods were not being held at the proper temperature. - Temped soups in soup well holding at 120-125F.
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: temperature of soup well increased. Re-temped soups at 136-140F.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside 3 door prep cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean interior of prep cooler to remove build-up and provide a sanitary surface.
- (CORRECTED DURING INSPECTION) Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in hard-to-reach section of deli slicer.
Nonfood-contact surfaces of equipment shall be kept clean. - Corrected: slicer taken apart and cleaned.
- Critical: (CORRECTED DURING INSPECTION) Observed improper storage of poisonous or toxic materials. - Observed spray bottle of heavy duty degreaser stored hanging above clean plates and next to clean pitchers.
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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09/10/2015 | Standard and 30 day Inspection |
Restaurant representatives - add corrected or new information about Scrambler Marie's, 16726 Pearl Rd, Strongsville, OH 44136 »