- Critical: Observed ice being used for food after it was used as a coolant. Observed metal bowl with lemons stored on top of ice under the soda dispenser.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.
- TCS foods were not being held at the proper temperature. All items on the far left side of cold holding table were measured above 41 degrees.
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.
- Critical: The handwashing sink was not easily accessible. Back handsink was blocked with a coffee cup, boxes, etc. Must be accessible at all time for handwashing
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. Observed dirty fan guards 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.
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01/08/2016 | Standard Inspection |
- Food storage containers are not properly labeled.
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.
- In-use utensils are improperly stored. Observed a plastic cup stored in container of dry ingredients for scooping. Plastic cup should also be changed to an actual scooper with a handle to reduce the chances of bare hand contact to food items
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not properly thawed. Observed chicken breast being thawed in a bowl of water in the three compartment sink. Food item needs to be thawed under a continuous flow of cold water for appropriate thawing
TCS food shall be thawed as required in this rule.
- TCS foods were not being held at the proper 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.
- Equipment and/or components are not maintained in good working order. Left side of prep table was not properly adjusted to maintain cold temperatures below 41 degrees F
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.
- Observed a build-up of dirt and debris. A cleanup is needed for the fanguards in the walk in cooler and hard to reach areas throughout the kitchen
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.
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09/22/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and santizer interior of ice machine to prevent contamination of ice.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and debris on storage racks in walk-in cooler and on door gaskets of 2-door reach-in cooler and coolers located under bagel baskets. Clean racks of walk-in and door gaskets to prevent contamination.
Nonfood-contact surfaces of equipment shall be kept clean.
- The plumbing system was not properly maintained. Observed a leak in the plumbing of hand washing sink in kitchen.
A plumbing system shall be properly maintained.
- The physical facilities are not being maintained in good repair. Border of wall along basement floor is missing and wall is torn.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on floor, along border of wall, concentrating behind and in-between equipment. Observed a build-up of food debris on window sill behind kettle.
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. Clean floors and window sill to provide a sanitary surface and deter pests.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed spray bottle of water being stored without a label.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/06/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Temped chicken salad, tomatoes, and turkey being held at temps above 41F. Temped egg patty being held at temp below 135F.
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. Corrected at time of inspection. Correct By: 22-Jul-2014
- Equipment and/or components are not maintained in good working order. The sandwich prep cooler and reach-in cooler behind the line were holding temps between 48-53F.
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 operator is going to move items that were prepped today to an alternate cooler and disposed of items prepped at an earlier date.
- Observed a build-up of dirt and debris. Observed a build-up of food debris concentrating under and between equipment.
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 in floors in a clean and sanitary manner. Clean under and behind all equipment, including hard to reach equipment and floor drains.
- Observed a build-up of dirt and debris. Fan guards in walk-in cooler have a build-up of dust and debris.
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. Remove build-up of dust and debris from fan guards.
- Observed plumbing fixtures that were not being kept clean and maintained. Observed a build-up of food debris concentrating around the handles of the hand washing sink.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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07/22/2014 | Standard Inspection |
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