- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee accept money, then prepare drink with a cup as an ice scooper that did not contain a handle which allows for bare hand contamination with ice which is an ingredient for beverages
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Food storage containers are not properly labeled. All working containers of ingredients such as flour, sugar, etc should be labeled in their respective containers
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- In-use utensils are improperly stored. Ice scooper in ice bin is a cup that does not contain a handle, therefore employee risks using bare hand contact onto ice which is used as an ingredient for cold beverages. A scooper with handle is needed to prevent contamination
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper storage of food items. Observed bottle of pumpkin spice syrup on floor of storage room
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed unnecessary chemicals being stored on the premises. Obsered a can of Raid bug cleaner in the kitchen area
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed a can of Raid bug cleaner in the kitchen area stored next to food items such as cups and lids, also sanitizer spray bottles were stored throughout facility on prep tables with food, coffee stations, etc. these chemical products need to be stored away from food items to prevent chemical contamination
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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10/08/2015 | Standard Inspection |
- Critical: 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
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03/23/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed a build-up of dirt and debris (walk in cooler).
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. Maintain cooler in a clean and sanitary manner. Clean under and behind all equipment.
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10/30/2014 | Standard Inspection |
- TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less (chicken salad, turkey sausage, omlettes, cheese). Extra product was moved to an alternate cooler. Correct By: 29-Apr-2014 Correct By: 19-Jun-2014 Correct By: 19-Jun-2014
- TCS foods were not being held at the proper temperature (eggs, sausage, tuna salad etc.).
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 19-Jun-2014
- Equipment and/or components are not maintained in good working order (prep cooler).
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. Correct By: 30-Apr-2014 Correct By: 20-Jun-2014
- Equipment and/or components are not maintained in good working order (sandwich prep cooler).
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. Correct By: 20-Jun-2014
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06/19/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less (chicken salad, turkey sausage, omlettes, cheese). Extra product was moved to an alternate cooler. Correct By: 29-Apr-2014
- Equipment and/or components are not maintained in good working order (prep cooler).
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. Correct By: 30-Apr-2014
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04/29/2014 | Standard Inspection |
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