- Equipment food-contact surfaces or utensils are dirty. Clean all equipment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. sanitize all equipment once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields where missing.
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. Clean entire facility.
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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10/30/2015 | Standard Inspection |
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields where missing.
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. Clean facility to remove buildup.
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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02/19/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Sanitize can opener.
Utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields where missing.
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. Clean hard to reach areas to rmove buildup.
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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10/01/2014 | Standard Inspection |
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