- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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10/30/2015 | Critical Control Point Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Continue to repair floor where damaged.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields in kitchen area.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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10/30/2015 | Standard Inspection |
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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02/12/2015 | Critical Control Point Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair/ replace floor in kitchen area to provide a smooth and easily cleanable surface.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields where missing in the kitchen area.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no handwashing sinks where required. Repair/ replace handsink on cookline to provide a location to properly wash hands.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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02/12/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Shaker Fish, Sysco, GFS
- Time/temperature controlled for safety foods were not being held at the proper temperature. Prep cooler found holding at about 54F. Food voluntarily discarded and maintenance called.
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 (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
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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09/29/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Found prep cooler holding at about 54F. Food voluntarily discarded and maintenance called.
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.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields where missing in kitchen area.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no handwashing sinks where required. Repair handsink near cookline to function properly.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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09/29/2014 | Standard Inspection |
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