- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
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01/13/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Bulk cold cuts, cheese, salad, soups and cooked chicken are not properly date marked to ensure a one week rotation.
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. All opened TCS ready to eat foods must be date marked to ensure a one week rotation.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Eggs on the menu board do not have the asterick and warning advisory for eggs ordered undercooked.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. Warning such as "consuming undercooked eggs can contribute to fooborne illness" must be provided on your menu with an "*" asterick.
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01/13/2016 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Several open ready to eat TCS foods are not date marked to ensure a one week rotation.
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. Please date mark these foods to ensure proper rotation.
- Equipment and/or components are not maintained in good working order. Parts on the salad bar shield bracket are broken and cannot hold the sneeze guard in place.
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 or replace these brackets to protect food from contamination with the sneeze guard.
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06/11/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Employees are neat and clean with properly restrained hair.
- The person in charge is Certified in Food Protection
The executive chef is ServSafe certified.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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06/11/2015 | Critical Control Point Inspection |
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