- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floors, walls, and ceiling, especially in hard to reach places (under/behind equipment, in corners, etc).
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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03/09/2015 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Margarine found at 55°F, butter at 55°F, cut soinach at 55°F all in broken reach in cooler. Corrected. Dressing found at 53°F, mayonaise at 55°F, sour cream at 54°F, milk at 49°F, juice at 54°F, and cream at 50°F all in front reach in cooler. Corrected.
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.
- Equipment and/or components are not maintained in good working order. Repair back walk in cooler and front reach in cooler to hold foods at an internal temperature of 41°F or below. Discontinue using broken equipment to hold potentially hazardous foods (cut spinach, butter, etc). It is recommended to have cooler maintenance adjust all coolers to ensure that all coolers are holding foods at an internal temperature of 41°F or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floors, wassl and ceiling, especially in hard to reach places (under/behind equipment, in corners, etc).
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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03/02/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee buttering toast with bare hands. Corrected.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken and raw ground beef both thawing in the same container in the walk in cooler. Corrected.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Equipment food-contact surfaces and utensils were not being sanitized. Interior of ice machine.
Equipment food-contact surfaces and utensils shall be sanitized.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling where neccesary to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floors, walls, and ceiling, especially in hard to reach places (under/behind equipmnet, in corners, etc).
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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12/01/2014 | Standard Inspection |
- Critical: The plumbing system was not properly repaired. Repair cookline hand sink to allow for proper handwshing.
A plumbing system shall be repaired according to the Ohio building code. Correct By: 23-May-2014
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling where necessary to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floors and walls, especially in hard to reach places (under/behind equipment, in corners, etc).
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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05/19/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Cortina's Restaurant, 22681 Euclid Ave, Euclid, OH 44117 »