- (CORRECTED DURING INSPECTION) In-use utensils are improperly stored. - Observed plastic cup without handle used to scoop ice. Per conversation, ice scoop with handle was missing (found during inspection).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper use and/or maintenance of wiping cloths. - Observed soiled wiping cloths stored outside of sanitizer buckets.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. - Observed spray bottle of chemical stored without a label at bar.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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12/15/2015 | Standard and Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Northern Haserot.
- 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.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Observed toxic materials improperly identified, stored and used. - Observed spray bottle of chemical stored without label at bar.
Toxic substances shall be properly identified, stored, and used.
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12/15/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize baffle to prevent the contamination of ice.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. - Observed numerous spray bottles of chemicals being stored without a label in kitchen and behind bar.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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05/26/2015 | Standard Inspection |
- Discussed employee illness policy with PIC.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Foods received from the following approved sources: Northern Haserot, GFS.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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 chemicals improperly identified. - Observed numerous spray bottles of chemicals being stored without a label in kitchen and behind bar.
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05/26/2015 | Critical Control Point Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Observed food employee washing hands when required.
- Foods are received from the following sources: Northern Haserot, GFS, Brew Kettle Production Works.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed improper method for cooling TCS foods. Observed wings cooling improperly.
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. -During inspection, wings were placed onto a sheet tray to cool.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/18/2014 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. -Observed employee chopping up herbs with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. -Discussed proper hand washing and glove use. -Discontinue handling ready to eat food items with bare hands.
- TCS foods were not cooled using the proper time and temperature parameters. -Observed smoked chicken wings in large, covered containers at 103F in the walk-in cooler. -Kitchen manager stated food was recently brought from the Production Works facility and was not made on site.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed several food items (cooked pasta, food in white plastic containers, etc) 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. -Date mark product to ensure proper rotation. -Discard food that is prepared or opened in 7 days or less.
- Observed re-use of single-service or single-use articles. -Observed white plastic containers being reused to hold food.
Single-service and single-use articles may not be reused. -Provide re-usable containers for food storage.
- Non-food contact surfaces of equipment are dirty. -Observed buildup inside the ice machine.
Nonfood-contact surfaces of equipment shall be kept clean.
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12/18/2014 | Standard Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters. -Observed chili in deep containers, with lids on, in the walk-in cooler at 168F. -Observed buffalo chicken dip made the previous day in deep containers at 58F.
Cooked TCS food shall be rapidly cooled to 41°F or less. -Chili was separated into 6 smaller containers and placed into an ice bath to cool rapidly. -Buffalo chicken dip made the previous day was discarded voluntarily. -Methods such as shallow pans, ice wands, and ice baths were discussed.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed roast beast past 7 days in the walk-in cooler.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. -Corrected
- Critical: Observed improper storage of poisonous or toxic materials. -Observed bulk chemicals stored above take-home food containers in the back room. -Observed a spray bottle of glass cleaner hanging above condiments on a cart.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. -Corrected
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09/09/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- Observed improper method for cooling TCS foods. -Observed hot chili in a deep container with a lid on it at 168F in the walk-in cooler to cool. -Observed buffalo dip made the previous day at 58F in a deep container with a lid on it 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. -Chili was transferred to smaller containers, placed into an ice bath, and stirred to cool rapidly. -Buffalo chicken dip was discarded voluntarily. -Discussed using shallow pans, ice bath, and ice wands to cool food quickly.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. -Observed roast beast past 7 days in the walk-in cooler.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed chemicals stored above food and food containers.
Store chemicals below or away from food, food contact surfaces, etc to prevent possible contamination. -Corrected
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09/09/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about The Brew Kettle, 8377 Pearl Rd, Strongsville, OH 44136 »