- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Non-food contact surfaces of equipment are dirty. Observed a build-up of mold and food debris in door gaskets of coolers #1, 2, 3, 4, 8, 9, and gaskets of pull-out drawers under stove. Observed a build-up of food debris in microwave of kitchen.
Nonfood-contact surfaces of equipment shall be kept clean. Clean gaskets and microwave to provide a sanitary surface and prevent contamination of food.
- Observed a build-up of dirt and debris. Observed a build-up of grease and food debris on floor behind cookline.
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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10/21/2014 | Standard Inspection |
- Observed food employees washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- Food employees wear gloves when handling ready-to-eat foods.
- The person in charge is knowledgeable in food safety questions regarding facility.
- Food received from approved sources.
- 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.
- Chemicals stored separate from food to prevent chemical contamination.
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10/21/2014 | Critical Control Point Inspection |
- 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.
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07/29/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Mold and a build-up of dirt and debris was observed in the gaskets of coolers #2, #6, and #8. A build-up of dirt and debris was also observed on the clean dish rack, and serving tray rack.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize gaskets, as well as dish and serving tray racks to prevent contamination of food.
- Observed a build-up of dirt and debris. Observed a build-up of mold on wall behind dish line.
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. Also observed a leak dripping from the celing on to the top of dish machine. Employees are using a cup to catch dripping water. Clean wall and repair lead to deter pests and prevent contamination of food-contact surfaces.
- Observed a build-up of dirt and debris. Observed a build-up of grease on cookline floor, concentrating under and between cooking 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. Clean floor to deter pests.
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07/29/2014 | Standard Inspection |
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