- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked observed cole slaw, and cooked corned beef with no date .
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.
- Critical: Food equipment surfaces are not cleaned at the required frequency observed build up on the interior bottom area of the 2 dr glass cooler, panini grill, and deep fyer .
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
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01/21/2016 | Standard Inspection |
- Critical: Observed food in contact with an unclean surface observed food prep in the 3 comp sink (container of french fries) .
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. facility lacks a food prep sink -provide facility with a collander to prepare vegetables. to prevent cross contamination via use of 3 comp sink.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked observed coleslaw in the 2 dr. glass cooler .
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.
- Equipment food-contact surfaces or utensils are dirty observed gross build up on the interior of the 2dr glass cooler (walls, ceiling area etc. ).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed plumbing fixtures that were not being kept clean and maintained. observed handsink at entrance to kitchen area with build up of dirt
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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10/14/2015 | Follow-up Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked observed coleslaw in the 2 dr. glass cooler .
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.
- Equipment food-contact surfaces or utensils are dirty observed fryer with build up of grease, and interior of coolers with build up of spills, dirt .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty observed build of dirt and spills on storage shelves abouve food prep area, and in the kitchen area.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris -observed a gross amount of grease and build up on the floors near the over, fryer, and the food prep area .
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.
- Observed plumbing fixtures that were not being kept clean and maintained. observed handsink at entrance to kitchen area with build up of dirt
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
- Critical: Observed the presence of live insects, rodents, and other pests observed live roaches on the interior/gasket area of the cooler..
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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09/28/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked deli meat, coleslaw.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty observed the interior of the 2 dr glass cooler, small freezer and cooler , remove spills etc. .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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01/26/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked coleslaw, cornbeef etc.
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.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Observed a build-up of dirt and debris Clean and keep clean all food service equipment to remove build up and debris.( interior of oven, oven range top, interior and exterior of broken cooler, interior walls and bottom of 2 dr glass cooler, interior of cooler top in kitchen area, freezer portion of kitchen equipment, wall area near 3 comp sink) .
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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10/29/2014 | Follow-up Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked coleslaw, cornbeef etc.
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.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Observed a build-up of dirt and debris Clean and keep clean all food service equipment to remove build up and debris.( interior of oven, oven range top, interior and exterior of broken cooler, interior walls and bottom of 2 dr glass cooler, interior of cooler top in kitchen area, freezer portion of kitchen equipment, wall area near 3 comp sink) .
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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10/17/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Columbo's Room, 1988 Noble Rd, East Cleveland, OH 44112 »