No violation noted during this evaluation. | 10/16/2015 | Standard Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them (observed food worker cutting lettuce prior to washing).
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: TCS foods were not being held at the proper temperature (diced chicken, spinach dip, shredded cheese, etc. - prep cooler was off))
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.
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04/24/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Ensure that work areas and prep tables are clean and free of equipment, personal items, and supplies while preparing food.
- Critical: Equipment food-contact surfaces or utensils are dirty (shredder and tomato slicer).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (slicer and shredder).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed a build-up of dirt and debris (floor drains).
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. Maintain floor drains in clean and sanitary manner. Clean drain covers.
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12/04/2014 | Standard Inspection |
- Observed a build-up of dirt and debris (hard to reach areas).
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. Maintain floors in a clean and sanitary manner. Clean under and behind all equipment.
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05/15/2014 | Standard Inspection |
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