- TCS foods were not being held at the proper temperature. PHF's (ex=chocolate pudding, chocolate smoothies, yogurt, etc.) were holding at 50F to 52F in the reach-in cooler from overnight.
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 voluntarily discarded and maintenance was contacted.
- 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 microwave to remove build-up.
|
10/15/2015 | Standard Inspection |
Discussed exclusions and restrictions
Employees washed hands as needed
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 were cold holding at 50F to 52F in the reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth
PHF's were cooked, cooled and date marked properly. Discussed thawing and reheating
raw animal foods were properly stored to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
|
10/15/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/10/2015 | Other Inspection |
| No violation noted during this evaluation. | 03/18/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Foods are received from the following sources: US Foods.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
03/18/2015 | Critical Control Point Inspection |
Employees 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 knowledgeable to food safety questions
Food products received from approved sources
PHF's were thawed, cooked and date marked properly. Discussed cooling, reheating, hot holding
- PHF's were holding at 44F to 48F in the reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
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 properly stored in a manner to prevent chemical contamination
|
12/11/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=sliced cheese, vanilla pudding, chocolate pudding, yogurt, etc.) were holding at 44F to 48F 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. Maintenance was contacted and adjusted cooler during inspection.
|
12/11/2014 | Standard Inspection |
Employees are knowldegeable 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
FSO does not serve animal foods in a raw or undercooked form
Food products received from approved sources
PHF's were cold held, cooked, cooled, thawed and date marked properly, Discussed hot holding and reheating procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
Chemicals are properly stored in a manner to prevent chemical contamination
|
06/12/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/12/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Rae-Ann Westlake, 28303 Detroit Rd, Westlake, OH 44145 »