- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Keep all raw food on bottom racks and cooked food and salads up on top racks in coolers.
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 components are not intact, tight or properly adjusted. Broken door seals on upright reach in cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty.
Develop a cleaning schedule in kitchen, clean one section at a time. Nonfood-contact surfaces of equipment shall be kept clean.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Develop a plan to repair/replace missing floor tile throughout kitchen.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
|
01/25/2016 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
01/25/2016 | Critical Control Point Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. mushrooms, salad dressing.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Place on bottom of menu.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
|
10/09/2015 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw veal above salad dressing container, pork chops on top of mushroom box.
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.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Replace missing/broken floor tile in kitchen to make floor smooth and cleanable.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed soap and towels for handwashing at the food preparation sink, utensil washing sink, or the service sink. Use hand sink for washing hands only.
A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with handwashing aids and devices required for a handwashing sink.
- Observed a build-up of dirt and debris. Clean ceiling where necessary to remove dust buildup and under equipment.
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.
|
10/09/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Clean racks in walk in cooler to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Clean walls where necessary and repair walls to be smooth and cleanable.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed conveniently located handwashing sink(s). Keep hand sink accessible and stocked with hand towels.
Handwashing sinks shall be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of this code.
|
02/19/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
02/19/2015 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Del Sangro's Ristorante, 13450 Snow Rd, Brook Park, OH 44142 »