Discussed exclusions and restrictions
Employees changed gloves 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 coolers were holding at 44F to 48F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were thawed, cooked, cooled and date marked properly. Discussed 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 stored in a manner to prevent chemical contamination
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10/27/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cheese, alfredo sauce, bruschetta sauce, coleslaw, sour cream, etc.) were holding at 44F to 48F in the top of the prep line reach-in coolers and in the cooler drawers.
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 placed in ice bath.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair coolers to provide mechanical refrigeration and to hold PHF's at 41F and below. Ice bath is only a temporary procedure.
- The plumbing system was not properly repaired. Observed water leak at HTDM.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair HTDM to prevent water leakage.
- 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 in hard to reach areas (under/behind equipment) to remove build-up.
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10/27/2015 | Standard Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Food handling knowledge was sound with regards to thawing
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05/05/2015 | 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. Ensure handsink adjacent to walk-in cooler drains in an efficient manner so proper handwashing can be facilitated at sink's locale. Sink is slow to drain to the point that it would/does discourage sink's locale from being utilized.
- Observed waste receptacles or handling units that were not properly cleaned.
Receptacles and waste handling units shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service or single-use articles, and waste water shall be properly disposed. Soiled receptacles and waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Top of grease recycle bin shall be maintained in such a way that the build up of fats, oils and grease is not accumulating on the lid of the bin. Rain water can mix with residual F.O.G. and access the adjacent storm sewer system.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide door sweep/brush guard at bottom of door to dumpster area to eliminate the gap which will inturn reduce the potential for unwanted pests access to facility.
- 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 cubed ice machine
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05/05/2015 | 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 knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, cooled, thawed, cooked and date marked properly. Discussed reheating and hot holding
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals properly stored in a manner to prevent chemical contamination
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11/18/2014 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Observed several PHF's being stored in an ice bath on the top of the prep line reach-in coolers.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Ice bath is only a temporary procedure. Replace with mechanical refrigeration.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. During inspection, my thermometer was placed in the HTDM several times and the temperature was 125.3 to 1601F.
repair HTDM to have a minimum temperature of 160F at the plate and 180F at the manifold. Until repaired, manually sanitize dishes and utensils.
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11/18/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees were washing hands as needed and changing gloves as necessary
Ready to eat foods were handled iwth proper glove, utensil use
PIC and employees were knowledgeable to food safety questions
Food products are received from an approved source
- PHF's were cold held at 44F to 47F.
PHF's shall be cold held at or below 41F.
PHF's were hot held, cooked, cooled and thawed properly. Discussed reheating procedures. Several PHF's were date marked.
Raw animal foods were properly stored in a manner as to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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04/17/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=sliced tomatoes, cheese, caramelized onions, mac with cheese, etc.) were hoding at 44F to 48F in the coolers.
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. Refrigeration company contacted during inspection Correct By: 17-Apr-2014
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04/17/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Tgi Friday's/Cleve. Rest. Operations Ltd, 30115 Detroit Rd, Westlake, OH 44145 »