- Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. observed employee slicing tomatoes prior to cutting
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- TCS foods were not being held at the proper temperature. lobster meat amd lpbster cream sauce was holding at 45f and 46f on the bottom shelf of the reach-in cooler.
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. refrigeration company will be contacted
- Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. thermometers were reading 20f and 23f in ice water
To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. the quat sanitizer in the sanitizer buckets had a concentration of 100ppm.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. ensure concentration is 200-400ppm
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. thoroughly clean interior of reach in freezer to remove build up
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01/11/2016 | Standard Inspection |
discussed exclusions and restrictions
discussed glove use and handwashing procedures
ready to eat foods were handled with proper glove, utensil use
- employees were not knowledgeable to food safety questions
ensure employees are knowledgeable to proper temperatures, procedures and food handling
food products received from approved sources
- lobster cream sauce and crabmeat were holding at 45f and 46f
phf's shall be cold held at or below 41f to minimize microbial growth
phf's were date marked properly. discussed cooking, cooling, thawing, rehearing and hot holding
raw animal foods were properly stored in a manner to prevent cross contamination
consumer adviisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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01/11/2016 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=lobster sauce, lobster meat, cheese fondue, heavy cream, etc.) were holding at 44F to 52F in the glass door reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items 50F and above were voluntarily discarded. Lobster meat moved to alternate cooler. Refrigeration company contacted.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. During inspection, the LTDM at the bar had a chlorine concentration of 0ppm.
repair LTDM to have a chlorine concentration of 50-200ppm. Until repaired, manually sanitize dishes and utensils in the 3-compartment sink or use HTDM.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize interior of ice machine to remove build-up
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09/03/2015 | Standard Inspection |
Employees are knowledgeablle to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary to prevent cross contamnation
Ready to eat foods were handled with proper glove, utensil
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the glass door reach-in cooler were holding at 44F to 52F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were properly date marked. Discussed cooking, cooling, thawing, reheating and hot holding procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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09/03/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
- Employees were not knowledgeable to food safety questions.
Ensure employees are knowledgeable to proper temperatures, procedures and food handling
Food products received from approved sources
- PHF's in the tall reach-in glass door cooler were holding at 45F to 47F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- The facility did not have a thermometer available.
Provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F).
PHF's were date marked properly. Discussed cooking, cooling, thawing, reheating and hot holding
Raw animal foods were properly stored in a manner to prevent chemical contamination
Consumer advisory observed in menu
- Observed chemical spray bottles not properly labeled.
Properly label all chemical spray bottles to their contents to prevent chemical contamination
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02/10/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Miscellaneous sources of contamination observed. Observed food products in coolers and freezers not properly covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover all food products to prevent possible cross contamination
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=crabmeat, raw tuna, french onion soup, lobster cream sauce, hot dogs) were holding at 45F to 47F in the glass door reach-in cooler.
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.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use (0-220F)
- There is no test kit available for measuring the concentration of the sanitizer.
provide quat test strips to monitor sanitizer concentration (200-400ppm).
- Equipment and/or components are not maintained in good working order.
repair or adjust glass door reach-in cooler to maintain PHF's at or below 41F.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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02/10/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees knowlegeable to food safety questions
Food products received from approved sources
PHF's were cold held and date marked properly, Discussed cooking, cooling, thawing, hot holding and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly labeled and stored in a manner to prevent chemical contamination
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08/12/2014 | Critical Control Point Inspection |
- Critical: A food thermometer was not readily accessible. Employees could only locate a meat thermometer.
Food temperature measuring devices shall be provided and readily accessible for use. Provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F) to monitor internal temperatures.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm)
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08/12/2014 | Standard Inspection |
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