- Food storage containers are not properly labeled. Observed two bins of bulk ingredients on shelves near prep table in rear without proper labeling.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Label bulk ingredients to prevent misuse.
- Critical: Observed food in contact with an unclean surface. Observed food containers being being nested in direct contact with food items in holding wells.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Discussed with operator possible contamination from bottoms of containers in direct contact with food and contaniners were stored properly.
- Observed accumulation of soil residue on nonfood-contact surfaces. Observed build up of ice on the inside of the ice cream freezer near the cook line, build up of ice on the prep top cooler lid adjacent to the cook like, build up on the inside of the reach in freezer in between the prep top cooler and the dry storage area.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these surfaces frequently and thoroughly to prevent possible cross contamination.
- Observed a build-up of dirt and debris. Observed build up of dust on fan in walk in cooler.
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.
|
11/18/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/12/2015 | Foodborne Inspection |
- Critical: (CORRECTED DURING INSPECTION) Food employee(s) did not wash hands in situations that specifically require them to do so. - Observed food employee attempt to change gloves without washing hands between.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside reach-in freezer.
Nonfood-contact surfaces of equipment shall be kept clean.
|
06/29/2015 | Standard Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup on interior of line refrigerators.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/23/2014 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained. -Food employee did not have his beard covered.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. -Provide appropriate hair coverings.
- Equipment components are not intact, tight or properly adjusted. -Observed torn gaskets on the prep line cooler doors.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Replace door gaskets to ensure proper cold holding temperatures.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
06/12/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- Toxic materials are properly identified and stored.
|
06/12/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Apple American Limited Partnership Of Oh, 17771 S Park Ctr, Strongsville, OH 44136 »