- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- The hand washing sink(s) were not accessible for convenient use by employees. Back handsink was blocked with an ice scooper
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Reinhart
- Observed food items held for time in lieu that was not marked when to throw out or when it was taken out of refrigeration
- 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 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
11/30/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. Ice scooper was stored inside of the handwashing sink
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: Observed improper use of time as a public health control for up to four hours. Observed potato and funnel fries that was pulled at 12pm per the PIC. there was no timestamp on the food items to verify how long they have been out or when they should be thrown away
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- Critical: Handwashing sink is being used for purposes other than handwashing. Handwashing sink was used as a storage for the ice scooper
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
- Observed a build-up of dirt and debris. Observed dusty fan guard. Also wall behind knife magnet needs to be cleaned
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.
|
11/30/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/18/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
08/18/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in soda nozzles of soda machine behind prep line, closest to bathrooms.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize nozzles of soda machine to prevent contamination of soda.
- The plumbing system was not properly maintained. Observed a leak in the spray faucet of low temp dish machine. Facility using small plastic tub to catch drip.
A plumbing system shall be properly maintained.
|
09/09/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Employees wash hands and change gloves when required to prevent cross contamination.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Food employees are not touching ready-to-eat food with bare hands. Observed food employees washing hands when required.
- PIC knowledgable in food safety questions. Facility has contingency plan.
- Food recieved from approved sources.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. Discussed cooling and reheating process with PIC.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Facility does not serve animal foods in raw or undercooked form. All foods are pre-cooked.
- Chemicals stored separate from food to prevent chemical contamination.
|
09/09/2014 | Critical Control Point Inspection |
- Critical: Observed improper method for cooling TCS foods. Pastawas cooling at 45F from overnight in bulk in the walk-in cooler.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.Potentially hazardous foods shall be cooled using an ice bath, ice wand, shallow pans or a blast chiller. DISCONTINUE COOLING PASTA IN BULK. USE MULTIPLE SHALLOW PANS OR CONTAINERS. pasta voluntarily discarded. Correct By: 13-Mar-2014
|
03/13/2014 | Standard Inspection |
Employees are knowledgeable to restrict themselves from work when ill
Employees wash hands as needed and change gloves as necessary to prevent cross contamination..
Employees handle all ready to eat foods with prpper glove, utensil use.
PIC and employees are knowledgeable to food safety questions regarding the facility.
All food products are recieved from an approved source
- Pasta was cooling at 45F in bulk overnight in the walk-in cooler.
PHF's shall be cooled to 41F within the 4 or 6 hour process. Item voluntarily discarded. Correct By: 13-Mar-2014
Potentially hazardous foods are cooked, hot held, cold held at proper temperatures. Discussed reheating and thawing procedures.
Food products are stored in a manner to prevent cross contamination.
Facility does not servie animal foods in a raw or undercooked form. All items are received in a pre-cooked form.
|
03/13/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Skyline Chili Restaurant, 5706 Mayfield Rd, Lyndhurst, OH 44124 »