- In-use utensils are improperly stored. - Observed kitchen utensils stored between equipment (prep table and steam table). Observed a build-up of food debris in this space.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Discontinue storing utensils between equipment.
- Equipment and/or components are not maintained in good working order. - Observed inside of microwave along wall of kitchen in dispair.
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. - Repair/replace microwave to provide a smooth and easily cleanable surface.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up inside icecream chest freezer.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize chest freezer to remove build-up and prevent contamination of food.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. - Observed missing light shield in dry storage room.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris on floor of back prep room.
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.
|
01/12/2016 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Sysco, Blue Ribbon, North Haserot.
- 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 by type during storage, preparation, holding, and display.
|
01/12/2016 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. - Observed sliding door to ice machine taped together with duct table.
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 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. *New cutting boards on order per owner.*
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in microwaves.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of microwaves to remove build-up and prevent contamination of food.
|
06/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approve sources: Sysco, Blue Ribbon, Northern Haserot, Premier Produce.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
06/09/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Blue Ribbon Meats, Sysco
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed sauce in the steam table holding at 94F and 98F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above, or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. -Observed food items with date marks past 7 days
owner stated the food items had been frozen and then thawed in the walk-in cooler.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
12/04/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed small containers of sauce in the steam table at 98F and 94F.
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. -Corrected
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed food items with date marks past 7 days. Per owner, food was recently pulled from the freezer to thaw.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. -Discussed 7 day rotation. Discussed labeling items correctly if frozen and then thawed out in order to have the proper use/discard date on the food containers.
- 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.
|
12/04/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/20/2014 | Other Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
|
05/20/2014 | Critical Control Point Inspection |
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. -Observed final rinse at 146F at the plate level in the dish machine.
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. -Chef did not clean and sanitize cutting table used to prepare raw chicken until prompted to do so.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Correct By: 20-May-2014 Correct By: 20-May-2014
|
05/20/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Bucci's J Bella, 12201 Pearl Rd, Strongsville, OH 44136 »