- Critical: TCS foods were not being held at the proper temperature. Milk was found in the reach in cooler at 43 F.
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 inadequate equipment for cooling, heating or holding food.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Service the Kelvinator reach in to ensure that it maintains foods at or below 41 F at all times.
- The water source and system is not of sufficient capacity to meet the peak water demands.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. Provide gas to the facility in order to provide an adequate amount of hot water for cleaning and serving operations. Correct By: 14-Aug-2015
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07/28/2015 | Standard and Complaint Inspection |
- Equipment is not approved by a recognized testing agency.
Remove the residential microwave from the kitchen and replace it with a microwave that is designed for commercial use (i.e. NSF approved). Correct By: 06-Jan-2015
- Critical: The facility currently has no hot water.
Provide hot and cold running water as soon as possible to the kitchen and rest of the facility. Correct By: 24-Sep-2014
- The bottom of the rear entry door has a gap large enough to allow for the entry of mice and other pests.
Repair the door so that it has a tight fit against the frame and will not allow pest entry. Correct By: 01-Oct-2014
- Observed a build-up of dirt and debris on the floor, walls, and ceiling of the kitchen.
Thoroughly clean the floor, walls, and ceiling of the kitchen to remove a spilled food and dirt from under and around all equipment. This must be done as often as necessary to keep the kitchen clean. Correct By: 01-Oct-2014
- Observed unnecessary or nonfunctional equipment in the kitchen.
Remove the electric oven/range and the piece of counter top from the kitchen as they are inhibiting cleaning and proper use of the three compartment sink. Correct By: 06-Jan-2015
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10/08/2014 | Follow-up Inspection |
- Equipment is not approved by a recognized testing agency.
Remove the residential microwave from the kitchen and replace it with a microwave that is designed for commercial use (i.e. NSF approved). Correct By: 06-Jan-2015
- Critical: The facility currently has no hot water.
Provide hot and cold running water as soon as possible to the kitchen and rest of the facility. Correct By: 24-Sep-2014
- The bottom of the rear entry door has a gap large enough to allow for the entry of mice and other pests.
Repair the door so that it has a tight fit against the frame and will not allow pest entry. Correct By: 01-Oct-2014
- Observed a build-up of dirt and debris on the floor, walls, and ceiling of the kitchen.
Thoroughly clean the floor, walls, and ceiling of the kitchen to remove a spilled food and dirt from under and around all equipment. This must be done as often as necessary to keep the kitchen clean. Correct By: 01-Oct-2014
- Observed unnecessary or nonfunctional equipment in the kitchen.
Remove the electric oven/range and the piece of counter top from the kitchen as they are inhibiting cleaning and proper use of the three compartment sink. Correct By: 06-Jan-2015
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09/23/2014 | Standard Inspection |
- Equipment is not approved by a recognized testing agency.
Remove the white, residential microwave from the facility and discontinue discontinue bringing non-commercial equipment into the facility.
- Equipment food-contact surfaces and utensils were not being sanitized and no sanitizer is present in the kitchen.
1) Provide an approved sanitizer and maintain that product in the kitchen at all times. Second notice. 2) Remove the counter top piece covering the last compartment of the 3 compartment sink. 3) All food contact surfaces (bottles, cups, utensils, plates) must be properly washed, rinsed, and then sanitized after each use to reduce the spread of disease.
- Observed a build-up of dirt and debris.
Thoroughly clean the floors and walls of the kitchen, under and around all equipment to remove dirt, food, and mice droppings. This can only be done by regularly moving the shelves and equipment out from the walls and cleaning thoroughly. Correct By: 25-Apr-2014
- Critical: Observed evidence of the presence of rodents..
Mouse dropping were observed on the floor of the kitchen. Operator must provide a professional exterminator to monitor for and eliminate the presence of mice in the facility as soon as possible. Correct By: 25-Apr-2014
- Observed unnecessary or nonfunctional items on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Remove the range from the kitchen as it is infrequently used and impeeds cleaning. Correct By: 18-Jul-2014
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04/18/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Building Blocks Child Care Center, 5040 Northfield Rd, Maple Heights, OH 44137 »