- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are not protected from physical and environmental contamination during storage, preparation, holding and display (ie. Several different food items were found uncovered in the walk-in cooler).
- Toxic materials are properly identified and stored.
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11/19/2015 | Critical Control Point Inspection |
- Observed improper storage of food items ( ie. several food items are currently being stored in the walk-in cooler with no covers on the containers).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Once foods are properly cooled, they are required to be covered. Cover all cooled foods in the walk-in cooler to prevent potential environmental contamination.
- TCS foods were not properly thawed (ie. frozen raw meat was observed being thawed at room temperature).
TCS food shall be thawed as required in this rule. Raw, TCS foods are required to be thawed in the following manner: 1. Under refrigeration. 2. Under continuous running water. 3. As part of the cooking process. NOTE: Meat was still frozen, therfore it was placed under running water to continue the thawing process.
- Non-food contact surfaces of equipment are dirty (ie. can opener, exterior of plastic food containers/tubs, and exterior and interior doors of coolers across from cook line).
Nonfood-contact surfaces of equipment shall be kept clean. Wash the can opener, exterior of plastic food containers/tubs, and exterior and interior doors of the coolers across from cook line. Maintain all surfaces of equipment clean on a daily basis in the future.
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11/19/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty (ie. exterior of meat grinder, exterior of bulk food containers, and can opener).
Nonfood-contact surfaces of equipment shall be kept clean. Wash exterior of bulk food containers and can opener AND wash and sanitize exterior of meat grinder prior to next use.
- Observed a build-up of flour on the rear wall behind flour bulk containers used to store flour, sugar, etc.
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. Wash wall behind the bulk storage containers for flour, sugar, etc.
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04/30/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employee observed to be knowledgeable when answering food safety questions.
- Discussed 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.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Toxic materials are properly identified and stored.
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04/30/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation (ie. several food items were found uncovered in the walk-in cooler).
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Foods, once properly cooled, must be stored covered inside of the walk-in cooler to protect from potential contamination. Corrected during inspection.
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12/11/2014 | 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.
- Employees found to be knowledgeable when answering food safety questions.
- 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 food that was not properly protected from contamination by separation, packaging, and segregation (ie. several foods items in the walk-in cooler were found uncovered).
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Food items must be covered during storage once properly cooled.
- Toxic materials are properly identified and stored.
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12/11/2014 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation (ie. several food items were not covered in the walk-in cooler).
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Cover all foods once properly cooled.
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05/14/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation (ie. several food items were not covered in the walk-in cooler (ie. chicken, shrimp, wonton, cut onions, etc).
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. All foods must be covered after they are proeprly cooled to prevent potential contamination. Corrected at time of inspection. Correct By: 14-May-2014
- Non-food contact surfaces of equipment are dirty (ie. canopener and interior cavity of microwave observed to contain an excessive build-up of food debris)..
Nonfood-contact surfaces of equipment shall be kept clean. Clean canopener and interior of microwave (including interior roof cavity). Maintain clean in the future.
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05/14/2014 | Standard Inspection |
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