- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health (employee illness reporting policy).
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
|
01/13/2016 | Standard Inspection |
- TCS foods were not being held at the proper temperature (cold holding shredded cheese, tuna salad, crab salad, salami, diced chicken, cold cut combo, bacon).
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.
|
11/04/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/27/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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. Note: Reach in cooler was maintaining a temperature between 47 degree and 51 degrees. Potentially hazardous foods were moved to walk in cooler until cooler is repaired.
- Critical: Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use
- Critical: Observed inadequate equipment for cooling, heating or holding food. Reach in cooler not operating. Outside thermostat reading 4.3 and internal temperature ranging from 47 degrees to 51 degrees. All potentially hazardous foods moved to walk in cooler until equipment was corrected.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
|
10/23/2014 | Standard Inspection |
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
|
08/25/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Subway Pepper Pike, 30579 Pine Tree Rd, Pepper Pike, OH 44124 »