- (CORRECTED DURING INSPECTION) Observed improper use and/or maintenance of wiping cloths. - Observed soiled wiping cloths stored outside of sanitizer buckets.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment components are not intact, tight or properly adjusted. - Observed torn door gaskets in reach-in cooler and freezer.
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/replace gaskets as necessary.
- The physical facilities are not being maintained in good repair. - Observed missing and broken floor tiles throughout kitchen and walk-in cooler.
The physical facilities shall be maintained in good repair. - Repair/replace tiles as necessary.
- (CORRECTED DURING INSPECTION) Observed the presence of dead pests or insects. - Observed fly trap, with dead flies, hanging above prep table in kitchen.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. - Fly trap was discarded.
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12/01/2015 | Standard Inspection |
- Beverage tubing is in contact with stored ice behind bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of debris on containers of soap/sanitizer located below 3 comp sink.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean exterior of containers to prevent pests.
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04/29/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. -Observed wings at 54F in a large bus tub without temperature control. Food was out less than 4 hours per cook.
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 or at 41°F or less. -Corrected
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Observed 0ppm chlorine sanitizer in the dish machine. Sanitizer solution bucket was empty.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. -Corrected
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11/24/2014 | Standard Inspection |
- In-use utensils are improperly stored. -Observed several non-handled portion cups stored directly in food.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue storing portion cups in food. Use utensils with handles (spoons, scoops, etc). If utensils will be stored in food, store utensils so that handles are not in contact with the food.
- Miscellaneous sources of contamination observed. -Observed a personal phone/mp3 player and speaker setup on the meat slicer.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). -Store personal articles away from food and food contact surfaces to prevent possible contamination of food. Corrected.
- Critical: TCS foods were not being held at the proper temperature. -Observed portioned dressings at 80°F. Portion cups were stored in plastic buckets, which were inside of a bus tub with a small amount of melted ice.
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. -Use refrigerators to maintain food at 41°F or below. Discard food that has been without temperature control for 4 hours or more.
- Critical: Equipment food-contact surfaces or utensils are dirty. -Observed food buildup on the potato slicer, can opener, slicer, trays, etc.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. -Clean equipment to remove all food buildup and debris.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. -Repair leaking hot water line under the hand sink.
- Critical: Observed improper storage of poisonous or toxic materials. -Observed chemicals stored on food prep surfaces.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. -Corrected
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08/19/2014 | Standard Inspection |
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