- Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment food-contact surfaces or utensils are dirty. Slicer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Exterior of cookline equipment
hood and filters.
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12/10/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, 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.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature ham, tcs food during prep- Note Monitor temperatures duing preparation review time and 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.
- Observed nozzle of water dispense with a build up .
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Critical: The plumbing system was not properly repaired observed handwink not operating in the food prep area.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
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06/11/2015 | Standard Inspection |
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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01/20/2015 | Standard Inspection |
No violation noted during this evaluation. | 10/09/2014 | Standard Inspection |
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