- TCS foods were not being held at the proper temperature. PHF's (ex=diced tomatoes, lettuce and macaroni with cheese were holding at 44F to 60F in the prep top cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Macaroni with cheese (60F) was voluntarily discarded.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean waffle maker, exterior of microwave and toaster to remove build-up.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Observed large amounts of grease build-up on ground of dumpster area and on grease bin.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Thoroughly clean ground of dumpster area and grease bin to remove build-up and to prevent possible rodent/insect infestation.
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09/14/2015 | Standard Inspection |
Discussed exclusions and restrictions with employees
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the prep top cooler were holding at 44F to 60F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Macaroni with cheese (60F) was voluntarily discarded.
PHF's were hot held, thawed, cooked, cooled and date marked properly. Discussed reheating 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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09/14/2015 | Critical Control Point Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed salad dressings (blue cheese, ranch) that were not being held at the proper temperature (observed at 61 degrees, should be 41 degrees or below). (See Standard Inspection).
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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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03/18/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Observed salad dressings at temperatures of 61 degrees (blue cheese, ranch, etc.) that should be at 41 degrees or below.
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. More ice was added to the unit that was cooling the salad dressing containers. Salad dressings were voluntarily discarded during the inspection.
- Equipment and/or components are not maintained in good working order. Salad dressings are currently being cooled by ice only
mechanical refrigeration is required for foods that must be kept at 41 degrees or below.
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03/18/2015 | Standard Inspection |
- Critical: Observed single-use gloves being used improperly. Observed employee cracking eggs with gloves and not changing gloves or washing hands before handling utensils.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination.
- TCS foods were not being held at the proper temperature. Hashbrowns and sliced cheese were holding at 51F in the cooler drawer and on the prep top 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. Cheese placed in ice bath and hashbrowns were voluntarily discarded.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean countertop near hot holding units and toaster to remove build-up.
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11/25/2014 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
- Observed employee cracking eggs with gloves and not washing hands or changing gloves prior to handling utensils.
Employees shall change gloves as needed and wash hands as necessary.
Ready to eat foods were handled with proper glove, utensil use to prevent cross contamination
Employees knowledgeable to food safety questions
Food products received from approved sources
- Sliced cheese and hashbrowns were holding at 51F.
PHF's shall be cold held at or beloiw 41F to minimize microbial growth.
PHF's were hot held, cooked, cooled, thawed, date marked properly. Discussed reheating 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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11/25/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=sour cream, cooked mushrooms, mac & cheese, diced tomatoes, etc.) were holding at 48F to 51F in the top of the prep line reach-in cooler and in the cooler drawer below the cookline.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items voluntarily discarded. Temperature adjusted during inspection. Correct By: 27-May-2014
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Thoroughly clean ground of dumpster area to remove grease build-up and to prevent possible rodent/insect infestation.
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05/27/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions
Foods received from approved sources
- PHF's in the top of the prep line reach-in cooler and cooler drawers were holding above 41F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were cooked, hot held, cooled, thawed and date marked properly. Discussed reheating procedures.
Raw animal foods were stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals stored seperately to prevent chemical contamination
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05/27/2014 | Critical Control Point Inspection |
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