- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Grill line hand sink did not have soap. Provide soap at all hand sinks to ensure proper handwashing. CORRECTED.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- The physical facilities are not being maintained in good repair. Re-caulk all sinks (prep sink, hand sink & 3 compartment sink) to wall.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed mold buildup on ceiling at walk in cooler. Clean the ceiling at walk in cooler & fan gaurd to remove buildup.
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed no labels on spray bottles. Label all working spray bottles. CORRECTED.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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11/10/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. Gloves being used & changed in between tasks.
- Foods are received from the following sources: Hillcrest
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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11/10/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. CORRECTED
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.
- Equipment and/or components are not maintained in good working order. Repair salad preptop cooler to prevent leak (water buildup).
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.
- Cooking equipment or pan surfaces are dirty. Clean & sanitize the interior of ice machine to remove mold buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
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06/17/2015 | Standard Inspection |
- Observed excessive bare hand contact of raw foods.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. CORRECTED
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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06/17/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Repair/replace pizza preptop cooler to prevent water buildup at bottom of cooler.
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.
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01/30/2015 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Food items at salad preptop found at 55-58F. All foods vountarily discarded. Repairman has been called for 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.
- Equipment and/or components are not maintained in good working order. Repair/replace pizza preptop cooler to prevent water buildup at bottom of cooler.
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.
- Non-food contact surfaces of equipment are dirty. Clean exterior of doors/handles at reach in cooler (dough cooler) to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Provide at least 50ppm at dishmachine to properly sanitize equipment/utensils or hot water at least 160F at plate level.
Equipment food-contact surfaces and utensils shall be sanitized.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Discontinue storing knives/utensil in between countertops/preptop coolers to prevent cross contamination.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
- The physical facilities are not being maintained in good repair. Repair leak at dishmachine to prevent leak.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean walls at dishmachine to remove mold buildup.
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.
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01/22/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Clean interior of pretop cooler to remove water - repair cooling unit if necessary.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize the can opener and back of slicer on a regular basis.
Equipment food-contact surfaces and utensils shall be sanitized.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all spray bottles.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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07/29/2014 | Standard Inspection |
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