discussed 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 knowledgeable to food safety
food products received from approved sources
- PHF's in the coolers were holding between 45F and 54F.
PHF's shall be cold held at or below 41 to minimize microbial growth.
PHF's were hot held, cooked, cooled, thawed and date marked properly. Discussed reheating
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
|
01/07/2016 | Critical Control Point Inspection |
- In-use utensils are improperly stored. Observed handles of scoops touching food products in food containers. Observed knives being stored inbetween equipment.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not being held at the proper temperature. PHF's (ex=caramelized onions, cooked carrots, pulled chicken, bolognese sauce, sausage) were holding at 45F to 54F in the cooler drawers and small 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. Items above 50F were voluntarily discarded.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. During inspection, the HTDM had a maximum temperature of 151.7F at the plate.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
|
01/07/2016 | Standard Inspection |
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Handsink in food prep area in rear kitchen is leaking. The source of the leak appears to be the weld around the drain for the sink. Correct to eliminate leak/standing water below sink's locale.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at sanitary line for 3 compartment sink so sink has a functioning sanitary line Correct By: 14-Jul-2015
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors behind/under/and around equipment i.e., under ice machine
|
07/09/2015 | Follow-up Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food containers found nesting directly atop food on line coolers. Discontiue practice for reasons discussed i.e., bottom of container could pick up contaminants while in storage and contaminants could be transferred to foods that come into contact with this surface.
|
06/30/2015 | Critical Control Point Inspection |
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Handsink in food prep area in rear kitchen is leaking. The source of the leak appears to be the weld around the drain for the sink. Correct to eliminate leak/standing water below sink's locale.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at sanitary line for 3 compartment sink so sink has a functioning sanitary line Correct By: 14-Jul-2015
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors behind/under/and around equipment i.e., under ice machine
|
06/30/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
- Observed employee slicing bread with bare hands.
All ready to eat foods shall be handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding at 48F ot 67F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held, cooked, cooled, thawed and date marked properly. Discussed reheating
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
|
12/11/2014 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee slicing bread with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Item discarded and wax paper will be used when cutting bread.
- TCS foods were not being held at the proper temperature. PHF's (ex=pasta, caramelized onions, diced chicken, crabmeat, sliced cheese) were holding at 48F to 67F in the coolers.
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. Items 50F and above were voluntarily discarded. Refrigeration company contacted during inspection.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed a cracked light shield and a missing light shield over lights in walk-in freezer.
provide light shields for over lights that are in good repair for over lights in food prep and storage areas.
|
12/11/2014 | Standard Inspection |
- TCS foods were not being held at the proper temperature. PHF's two of the prep line coolers and in the cooler drawers were holding at 44F to 48F.
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. Temperature of new coolers was adjusted during inspection. Per conversation with PIC, one more prep line reach-in cooler is on order and will arrive at facility within the next week. The refrigeration company is still in process of repairing the pasta cooler drawers. Items 48F will be placed in an ice bath as a temporary procedure. Correct By: 16-Jul-2014
|
07/16/2014 | Follow-up Inspection |
| No violation noted during this evaluation. | 07/02/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Several PHF's (ex=cream sauce, desserts, cheese, sliced tomatoes, sliced pepperoni, brio sauce, cooked chicken, raw fish, raw meats, cooked pasta, etc.) were holding at 51F to 65F in the prep line reach-in coolers at 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. Temperatures taken and recorded on a daily basis by staff. Items in the TDZ for longer than 4 hours were voluntarily discarded. Other items placed in an ice bath. Refrigeration company contacted during inspection. Correct By: 24-Jun-2014
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair missing door on pasta cooler drawers and gaskets on dessert reach-in cooler doors to prevent the escape of cold air.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light shield in the walk-in freezer was broken.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Repair light shield in walk-in freezer to prevent possible contamination to the food.
|
06/24/2014 | 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
Food products received from approved sources
- Several PHF's in the coolers were holding at 50F to 65F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items voluntarily discarded or placed in an ice bath. Refrigeration company contacted during inspection, Correct By: 24-Jun-2014
PHF's were hot held, cooled and date marked properly. Discussed cooking and reheating.
Raw animal foods were properly stored in a manner to prevent cross contamination
Cosumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
|
06/24/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Brio Tuscan Grille, 200 Crocker Park Bl, Westlake, OH 44145 »