No violation noted during this evaluation. | 01/20/2016 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted.
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 damaged/degraded seal at splash guards for working counter at dish machine area and for splash guard at 3 compartment sink. A good seal will help maintain sanitation at the splash guard/wall juncture.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair downed garbage disposals at food prep area and dish machine area. Possible leaks exist underneath units and fruit flies noted at openings to unist. If unit 's motor is not functioning as such, food waste/waste water can lay stagnant in unit providing harborage/food source for fruit flies etc...
- 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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01/20/2016 | Standard Inspection |
- Repair the dish machine doors to eliminate the leaking of water and food debris during the washing process.
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.
- The gaskets on the doors of the Victory reach in cooler are torn and broken.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair these torn gaskets.
- Critical: The dish machine booster is not properly functioning and not providing a final rinse temperature of at least 160 F at plate level.
Repair the dish machine to provide a proper final rinse. Operator began using the three compartment sink to provide sanitizer (Quat) after washing of dishes until the equipment is repaired. Correct By: 12-Feb-2015
- The physical facilities are not being maintained in good repair.
Repair the broken wall tile at the end of the cooking line to render it smooth and easily cleanable.
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02/12/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- 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.
- Toxic materials are properly identified and stored.
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02/12/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/22/2014 | Standard Inspection |
No violation noted during this evaluation. | 10/22/2014 | Critical Control Point Inspection |
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