- Observed employee eating, drinking, or using tobacco in non-designated area. Cup without lid on the prep table
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Equipment is not approved by a recognized testing agency. Non commerical grade microwaves throughout facility
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty. Dirty knife stored in knife rack
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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12/14/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- The operation was serving pasteurized juices to highly susceptible population.
- Foods are received from the following sources: Sysco
- 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 by type during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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12/14/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved source: Sysco.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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. Per PIC, reviewed cooling log.
- Food employees reheat foods for hot holding to 165°F within two hours per PIC.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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04/03/2015 | Critical Control Point Inspection |
- Equipment is not approved by a recognized testing agency. Observed several homestyle microwaves & fridge (magic chef) in satellite kitchens.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When homestyle equipment fails, replaces with NSF approved commercial grade equipment.
- Non-food contact surfaces of equipment are dirty. Clean interior of white, magic chef microwave in satellite kitchen on first floor.
Nonfood-contact surfaces of equipment shall be kept clean.
- The plumbing system was not properly maintained. Observed leak in HT dish machine and clogged sink in satellite kitchen on first floor.
A plumbing system shall be properly maintained. Work orders put in for repair of both plumbing systems.
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04/03/2015 | Standard Inspection |
- Facility uses exclusions and restrictions of ill employees per PIC.
- Employees wash hands when required and wear gloves when handling ready-to-eat foods to prevent contamination per PIC.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- PIC knowledgable in food safety questions regarding facility.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Food received from approved sources.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemicals stored separate from food to prevent chemical contamination. All chemicals properly labeled.
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09/18/2014 | Critical Control Point Inspection |
- Equipment is not approved by a recognized testing agency. Observed several non-commercial grade microwaves in satellite kitchens of facility (magic chef, sharp) and one non-commercial grade (magic chef, under-counter) refrigerator on second floor satellite kitchen.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When non-commercial grade equipment fails, replace with NSF approved commercial grade equipment.
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09/18/2014 | Standard Inspection |
- Non-durable equipment observed. Observed multiple non-commercial grade microwaves, as well as a non-commercial grade under counter refrigerator on the second floor (magic chef microwaves, sharp microwave, and magic chef under counter refrigerator)
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. When all non-commercial grade equipment fails, replace with commercial, NSF approved equipment.
- Critical: The plumbing system was not properly repaired. Observed a leak in the 3-compartment sink. PIC was aware of the issue and stated that maintance was repairing the fixture later today.
A plumbing system shall be repaired according to the Ohio building code. Correct By: 23-Apr-2014
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04/23/2014 | Standard Inspection |
- 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
- 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.-PER PIC
- Observed food employee cooking foods to the required temperatures.-PER PIC
- Toxic materials are properly identified and stored.
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04/23/2014 | Critical Control Point Inspection |
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