- The physical facilities are not being maintained in good repair. - Observed floor surface under fryer in despair.
The physical facilities shall be maintained in good repair.
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07/22/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is certified in food safety.
- Pasteurized eggs are used if served partially cooked.
- Food received from the following approved sources: GFS, Northern Haserot.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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07/22/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/01/2015 | Critical Control Point Inspection |
- 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
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04/01/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Pasteurized eggs are used.
- Foods are received from the following sources: U.S. Foods, Northern Haserot.
- 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 improper storage of food items. -Observed ice cream containers stored directly on the walk-in freezer floor. -Observed uncovered food items in the walk-in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. -Corrected.
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11/24/2014 | Critical Control Point Inspection |
- Observed improper storage of food items. -Observed large containers of ice cream stored directly on the freezer floor. -Observed uncovered food items in the walk-in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. -Corrected.
- Critical: Observed the presence of live insects. -Observed small flies in the dish area and near the juice machines.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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11/24/2014 | Standard Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 14-Jul-2014
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07/14/2014 | Follow-up 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed puree meat at 127F in the warming cabinet.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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06/24/2014 | Critical Control Point Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 14-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. -Observed pureed meat in the holding cabinet at 127F.
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, or at 41°F or less. -Corrected
- Equipment and/or components are not maintained in good working order. -Observed a broken plexi-glass sneeze guard on the hot table in Unit 3.
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: Observed improper storage of poisonous or toxic materials. -Observed chemical spray bottles and sanitizing wipes stored where they could contaminate food, utensils, or food contact surfaces.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. -Chemicals were moved to the designated chemical storage area. Correct By: 24-Jun-2014
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06/24/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Altenheim, 18627 Shurmer Rd, Strongsville, OH 44136 »