- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Toxic materials are properly identified and stored.
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01/11/2016 | Critical Control Point Inspection |
- Critical: Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). Quinoa and potato salad in customer display do not contain ingredients in descending order by weight or volume, total weight or volume, manufacturer with city and state or date marks.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Please add all of the missing information to the labels or hand these products to customer upon request.
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01/04/2016 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: TCS foods were not being held at the proper temperature. The milk and skim milk in insulated pitchers at the coffee station is not maintaining the required 41F or below to inhibit pathogens which could lead to foodborne illness. The flip-top prep cooler where cheese and cold cuts are stored are not maintaining temperatures at or below 41F which could support pathogen growth.
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. Either the milk and skim milk need to be moved to forced air refrigeration or time in lieu of temperature must be used to maintain these TCS products for up to 4 hours (if they excede 70F) or 6 hours (if they do not excede 70F). In order to do so you must do three things 1) upgrade your FSO license to a C4S, 2) time stamp these products to ensure a four/six hour discard and 3) have a written policy to ensure their safety. The flip-top cooler needs to be turned down to ensure temperatures below 41F and food safety. Correct By: 11-May-2015
- A label on a food packaged in the RFE or FSO did not contain all required information. Cookies and side dishes in the grab n go cooler near the register did not have the required label information including: common name, ingredients in descending order, manufacturer with city and state and total weight/volume of product.
Foods shall be labeled as specified in this rule. TCS foods in grab and go cooler must be labeled and date marked to ensure their food safety and consumer information. Discontinue placing foods in this unit without proper labels.
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05/11/2015 | Standard Inspection |
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