- Observed a build-up of dirt and debris. Clean floor thorughout operation concentrating on hard to reach areas (i.e under equipmnet, in corners, under shelving, under sinks, etc.) to remove buildup.
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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02/02/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Foods must be cold held at or below 41F to prevent pathogenic growth - food items found at 55-57F at veggie preptop cooler. Moved food items to walk in cooler for rapid cooling - Corrected.
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.
- Critical: Observed the presence of live insects, rodents, and other pests. Eliminate flies in facility.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions.
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09/03/2014 | Standard Inspection |
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