- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. *except shredded cheese on counter
|
10/06/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Observed a build-up of dirt and debris (floors).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Maintain floors in a clean and sanitary manner. Clean under and behind all equipment.
|
10/06/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Salad dressing were sitting on counter above temperature.
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. Dressings were moved to cooler.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous food items that were not 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Unsafe food was not discarded or properly reconditioned. Observed multiple damaged cans in storage.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure, to prevent foodborne illness. Manager removed cans to be returned for credit.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
02/26/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed dressings stored above temperature on counter.
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. Dressing were moved to cooler.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous items 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.
- Critical: Unsafe food was not discarded or properly reconditioned. Observed multiple damaged cans in storage.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. Cans were removed to be returned for credit.
- Critical: There is no test kit available for measuring the concentration of the sanitizer. Facility did not have testing strips for 3-compartment sink.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Non-food contact surfaces of equipment are dirty. Observed build-up on lower shelves of prep tables in back room.
Nonfood-contact surfaces of equipment shall be kept clean.
|
02/26/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/15/2014 | Other Inspection |
- Critical: Observed improper method for cooling TCS foods. *Observed cous cous cooling in a deep, covered container.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature. **Items in prep cooler observed above 41°F.
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. **Discontinue storing TCS items in this unit until it holds foods at proper temperatures.
- Equipment and/or components are not maintained in good working order.
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. **Repair prep cooler to hold items at proper temperatures.
|
12/12/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed improper method for cooling TCS foods
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. **Discontinue using deep containers for cooling. Use shallow pans or ice baths to accomplish rapid cooling of foods.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
11/12/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about The Stone Oven, 28601 Chagrin Bl, Woodmere, OH 44122 »