- Observed employee eating, drinking, or using tobacco in non-designated area. Observed employees drinking from cups without lids. Cups must have a lid and straw to prevent contamination and must not be stored above prep areas
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: TCS foods were not being held at the proper temperature.
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. Measured prep tables above 41 degrees F. Because of extreme heat due to grill prep tables should be adjusted well below 41 degrees F to maintain cold holding temperatures.
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.
- Critical: The handwashing sink was not easily accessible. Back handsink was blocked by trashcan
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
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11/02/2015 | Standard and 30 day Inspection |
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