- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in refrigerator without date marks.
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.
- Non-durable equipment observed. Observed single-use, non-handled containers as scoops.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue use of single-use, non-handled containers as scoops. Replace with durable, handled scoops.
- Critical: There is no test kit available for measuring the concentration of the sanitizer. Quaternary ammonium test strips were not available.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Hand soap was not available at kitchen handwashing sink.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris. Observed build-up in fryer hood and fryer area.
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.
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04/16/2015 | Standard Inspection |
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