- The physical facilities are not being maintained in good repair. - Observed side of counter near grill on cafe line in despair. Surface was no longer smooth and easily cleanable.
The physical facilities shall be maintained in good repair. - Reseal or replace counter to allow for a smooth and easily cleanable surface.
- Observed a build-up of dirt and debris. - Observed a build-up of debris on floor of walk-in freezer.
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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01/19/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Northern Haserot, Premier Produce.
- Observed 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 time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/19/2016 | Critical Control Point Inspection |
- In-use utensils are improperly stored. - Observed utensils being stored in buckets of quat sanitizer between use.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Allow utensils to air dry prior to use.
- Observed no handwashing sinks where required. - There is no hand sink located near cook line in dining area. Per discussion with PIC, facility is working with management to install sink.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and debris on floor under and behind grill.
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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06/24/2015 | Standard Inspection |
- Observed inadequate number of handwashing sinks. - There is no hand sink located near cook line in dining area. Per conversation with PIC, facility is working with management to install new sink.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
- 8 of 11 food employees certified in ServSafe per conversation with PIC.
- Sysco is primary supplier.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. - Observed blast chiller.
- 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 from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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06/24/2015 | Critical Control Point Inspection |
- Observed inadequate number of handwashing sinks. -There is no hand sink at or near the cookline in the dining area.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided. -Install a hand sink so that employees can wash hands properly when necessary.
- Foods are received from the following sources: Sysco
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. -Observed a blast chiller in use to cool food rapidly.
- Observed food employee cooking foods to the required temperatures.
- 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.
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12/15/2014 | Critical Control Point Inspection |
- Observed no handwashing sinks where required.3717-1-06.2(A) - Handwashing sinks - minimum number. Observation: Observed no handwashing sinks where required. -There is no hand sink located close to the cook line in the dining area. -There is only one hand sink in the main kitchen.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code. -Install additional hand sinks near the cookline in the dining area. Install an additional hand sink in the kitchen that is conveniently located for cooks to use.
- Observed a build-up of dirt and debris. -Observed food debris on the floor in the walk-in freezer. -Observed buildup on the floor of the 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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12/15/2014 | Standard Inspection |
- Observed inadequate number of handwashing sinks. -Observed one designated hand wash sink for the kitchen, and zero hand washing sinks in the cooking area in the dining room.
Install additional hand sinks per Standard Inspection so that employees can wash hands when necessary and prevent possible contamination of food.
- Observed food received from Sysco during inspection.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed salmon at 67F on a tray and sliced tomatoes at 55F in the ice well.
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 (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Salmon was moved to the blast chiller.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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08/20/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed raw salmon on a tray at 67F. -Observed sliced tomato and salad ingredients on plates on top of 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. -During inspection, salmon was moved to the blast chiller and brought down below 41F.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed cooked food (ribs, chicken, etc) in the walk-in coolers without date marks.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
- Critical: Observed inadequate equipment for cooling, heating or holding food. -Observed containers in ice used to hold food cold at the serving line.
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. -Utilize mechanical refrigeration to ensure proper cold holding temperature of 41F or below.
- Observed no handwashing sinks where required. -There is no hand sink located close to the cook line in the dining area. -There is only one hand sink in the main kitchen.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code. -Install at least one hand sink near the cookline in the dining area. -Install an additional hand sink located near the outside door at the end of the cookline.
- Observed a build-up of dirt and debris. -Observed buildup on the floor in the walk-in cooler and freezer.
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 floor on a regular basis to remove debris. Repair and/or seal walk-in floors to eliminate cracks which hold onto moisture and buildup.
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08/20/2014 | Standard Inspection |
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