employees knowledgeable to exclusions and restrictions
employees knowledgeable to proper glove use and handwashing
ready to eat foods were handled with proper glove, utensil use
employees knowledgeable to food safety questions
food products received from an approved source
- PHF's were cold held at 48F to 53F in the cooler
PHF's shall be cold held at or below 41F.
PHF's were hot held, cooked and date marked properly. Discussed cooling, thawing and reheating
raw animal foods were properly stored in a manner to prevent cross contamination
fso does not serve animal foods in a raw or undercooked form
chemicals were properly stored and labeled
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01/21/2016 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=chopped lettuce, diced melon) were holding at 48F and 53F in the bottom 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. Items were voluntarily discarded and refrigeration company will be contacted.
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01/21/2016 | Standard Inspection |
Discussed exclusions and restrictions with employees
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safeety questions
Food products received from approved sources
- PHF's (ex=sliced melon, salads with cheese) were holding at 44F in the reach-in cooler
PHF's shall be cold held at or below 41F to minimize microbial growth,
PHF's were hot held, cooked, cooled and date marked properly, Discussed thawing and reheating
raw animal foods were properly stored in a manner as to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner as to prevent cross contamination
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09/28/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=salads with cheese, sliced melon, etc,) were holding at 43F to 44F in 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 contacted during inspection
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09/28/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as needed
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- Chicken noodle soup was cooling at 49F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process.
PHF's were cold held, hot held, cooked, date marked and thawed properly. Discussed reheating
Raw animal foods were properly stored in a manner to prevent chemical contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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01/08/2015 | Critical Control Point Inspection |
- Critical: Observed improper method for cooling TCS foods. Observed chicken noodle soup cooling in a covered container at 49F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Ensure product is kept uncovered during the cooling process. Item voluntarily discarded.
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01/08/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cheese, lettuce, deli meat, chicken) were holding at 44F to 46F in the prep line reach-in cooler in the cafe.
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 cooler adjusted during inspection. Correct By: 10-Jun-2014
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06/10/2014 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as needed
Ready to eat foods were handled with proper glove, use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- PHF's In the prep line reach-in cooler in the cafe were holding at 44F to 46F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Temperature of cooler adjusted.
PHF's were hot held, cooled, thawed and reheated properly. Discussed cooking procedures.
Raw animal foods were properly stored in a manner as to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals are properly stored in a manner to prevent chemical contamination
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06/10/2014 | Critical Control Point Inspection |
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