- Observed ice being used for food after it was used as a coolant. Food ice in bins is being used to chill the MultiFlow chill plate.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Provide a shield to protect food ice from dirty beverage lines. Corrected- a tub was added to prevent contamination of food ice by beverage lines.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The facility does not have a food prep sink with a safe waste (2 inch air gap) to protect fresh produce from sewer gas.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide the properly plumbed food prep sink OR provide a collander with two inch feet to prevent back siphonage and food contamination.
- Observed no service sink or curbed cleaning facility as required. The facility does not have a utility sink to discard mop water.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Until this sink can be installed discard mop water in the toilet to prevent food contamination.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The garage walls, floors, ceiling and shelving are not cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal the press wood shelves to provide a durable, cleanable surface and maintain other surfaces to prevent pest entry.
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12/01/2015 | Follow-up Inspection |
- The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Food prep employee could not properly describe the utensil washing process.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. You must wash>rinse>sanitize and air dry utensils and dishes to prevent foodborne illness.
- Observed ice being used for food after it was used as a coolant. Food ice in bins is being used to chill the MultiFlow chill plate.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Provide a shield to protect food ice from dirty beverage lines.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The facility does not have a food prep sink with a safe waste (2 inch air gap) to protect fresh produce from sewer gas.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide the properly plumbed food prep sink OR provide a collander with two inch feet to prevent back siphonage and food contamination.
- Observed no service sink or curbed cleaning facility as required. The facility does not have a utility sink to discard mop water.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Until this sink can be installed discard mop water in the toilet to prevent food contamination.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The garage walls, floors, ceiling and shelving are not cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal the press wood shelves to provide a durable, cleanable surface and maintain other surfaces to prevent pest entry.
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10/30/2015 | Follow-up Inspection |
| No violation noted during this evaluation. | 10/15/2015 | Complaint Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Food prep employee could not properly describe the utensil washing process.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. You must wash>rinse>sanitize and air dry utensils and dishes to prevent foodborne illness.
- Critical: Observed ice being used for food after it was used as a coolant. Food ice in bins is being used to chill the MultiFlow chill plate.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Provide a shield to protect food ice from dirty beverage lines.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Numerous open ready to eat foods did not have the required 7 day date mark.
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. Date mark these foods to ensure a 7 day rotation.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The facility does not have a food prep sink with a safe waste (2 inch air gap) to protect fresh produce from sewer gas.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide the properly plumbed food prep sink OR provide a collander with two inch feet to prevent back siphonage and food contamination.
- Observed no service sink or curbed cleaning facility as required. The facility does not have a utility sink to discard mop water.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Until this sink can be installed discard mop water in the toilet to prevent food contamination.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The garage walls, floors, ceiling and shelving are not cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal the press wood shelves to provide a durable, cleanable surface and maintain other surfaces to prevent pest entry.
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10/08/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
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06/25/2015 | Standard Inspection |
- Cooking equipment or pan surfaces are dirty. Clean the underside of the slicer to remove food buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
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01/20/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/14/2014 | Complaint Inspection |
| No violation noted during this evaluation. | 08/19/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Dantes County Line Saloon, 13007 Chippewa Rd, Brecksville, OH 44141 »