Tee Jay Inc. Dba: Tommy's, 1824 Coventry Rd, Cleveland Heights, OH 44118 - Commercial FSO < 25000 sq. ft. inspection findings and violations



Business Info

Restaurant name: Tee Jay Inc. Dba: Tommy's
Address: 1824 Coventry Rd, Cleveland Heights, OH 44118
Phone: (216) 321-7757
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 01/25/2016

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 01/25/2016Standard 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.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
01/25/2016Critical Control Point 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.
  • Time/temperature controlled for safety foods were not being held at the proper temperature. Chicken found at 50°F, rice at 50°F both in 4 drawed reach in cooler in salad prep area. Corrected.
    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.
  • Observed 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.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
10/27/2015Critical Control Point Inspection
  • Critical: TCS foods were not being held at the proper temperature. Chicken found at 50°F, rice found at 50°F both in 4 drawer reach in cooler in salad prep area. Corrected.
    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.
  • Equipment and/or components are not maintained in good working order. Repair 4 drawer reach in cooler in salad prep area to hold foods at an internal temperature of 41°F or below.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
10/27/2015Standard Inspection
No violation noted during this evaluation. 02/04/2015Standard Inspection
  • Food employee was demonstrating good hygiene practices.
  • Observed food employee washing hands prior to donning single use gloves.
  • The person in charge is knowledgeable to food safety questions regarding facility.
  • Foods for hot holding (soups) reheated to 165°F within two hours per PIC.
  • Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • 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 using an ice bath per PIC..
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • No unapproved food or color additives are used.
02/04/2015Critical Control Point Inspection
  • Food employee was demonstrating good hygiene practices.
  • Hand washing facilities are properly supplied.
  • The person in charge is Certified in Food Protection
  • Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Toxic materials are properly identified and stored.
10/01/2014Critical Control Point Inspection
No violation noted during this evaluation. 10/01/2014Standard Inspection

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