- Observed food employee not washing hands properly.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Critical: TCS foods were not being held at the proper temperature. Observed salmon at 111F and mashed potatoes at 114F in hot holding unit.
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. Cook reheated foods to 165 F and placed them in a unit holding proper temperature.
- Non-food contact surfaces of equipment are dirty - floors.
Nonfood-contact surfaces of equipment shall be kept clean.
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12/10/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed salmon at 111F and mashed potatoes at 114F in a hot holding unit that appeared to not be functioning properly.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Cook immediately removed the foods, reheated them to 165F, and placed them in a unit that is holding proper temperature.
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12/10/2015 | Critical Control Point Inspection |
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