- Critical: TCS foods were not being held at the proper temperature. Butter pats on ice bath at waitress station were 64F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. TCS foods must be cold held at or below 41F or use proper time in lieu of temperature measures to limit pathogen growth and prevent foodborne illness.
- Non-food contact surfaces of equipment are dirty. The interior floor of the keg cooler contains build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean this area to deter pests.
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12/21/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Butter pats on ice bath were 64F which could contribute to foodborne illness.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness. If not held under forced air refrigeration you must 1) have a written policy in place, 2) time stamp the TCS foods held outside of refrigeration, 3) discard these products after four hours to prevent foodborne illness.--or--store these TCS products at or below 41F.
- Toxic materials are properly identified and stored.
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12/21/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- 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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03/12/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Lower portion of prep cooler had standing water.
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. Food stored in bottom of cooler was moved to another refrigerated unit.
- Non-food contact surfaces of equipment are dirty. Observed build-up inside microwave.
Nonfood-contact surfaces of equipment shall be kept clean.
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03/12/2015 | Standard Inspection |
- Observed ice cream scoop stored in stagnant/tepid water. Discussed why this is not a good practice i.e, Environmental conditions in stagnant pan of tepid water with protein rich foods is conducive to bacterial growth
- Food staff not familiar with minimum cook temps for the various raw meats utilized at facility. Discussed minimum cook temps ie., chicken/poultry at 165F
ground beef at 155F
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12/02/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Discontinue storing ice cream scoop in stagnant tepid water. Protein rich food like ice cream along w/ the moisture and room temp could promote bacterial growth in scoop container. Corrected.Discontinue practice. Correct By: 02-Dec-2014
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. A small leak/drip was noted under 3 compartment sink (middle sink basin) when water was ran from 1st or most upstream sink. Repair leak to keep water off floor's surface as discussed.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Replace damaged/missing cove stripping where applicable i.e., behind dish machine so surface can be properly maintained and not impede sanitation.
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12/02/2014 | Standard Inspection |
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Observed food handler repeatedly wiping her mouth in her apron. CCBH discussed the importance of discontinuing practice and how it could be a possible source of contamination. Employee did change into a clean apron.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean pvc lines
- Critical: Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. No hot water at bakery handsink at time of inspection. When hot water is turned on a weak stream of water comes out but it does not get hot as per rules. Correct as discussed and contact Mike Sekerak at 216 201-2001 x 1234 after required repairs to schedule re-inspect if completed before the re-inspection date listed. Correct By: 11-Aug-2014
- 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.
Drain line for ice machine bin is indirectly plumbed but does not have the 2" of air space/gap as per rules. Ensure the 2" air gap is present to reduce back siphonage of sewage into ice stock. Correct By: 11-Aug-2014
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide door sweeps/brush guards to eliminate gaps at the bottoms of the back door/bakery door so it can reduce the liklihood of unwanted pests.
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08/11/2014 | Follow-up Inspection |
- Observed food employee working while experiencing discharges from sneezing, coughing or runny nose or other.
Food employee in bakery was observed wiping her mouth in her apron repeatedly. CCBH talked w/ employee on why it is important not to continue w/ this behavior and her apron was changed.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Minimum cook temps for the various raw meats utilized at facility and the minimum reheat temp for PHF not known at time of inspection. Cook temps:Chicken-165F
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08/04/2014 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Observed food handler repeatedly wiping her mouth in her apron. CCBH discussed the importance of discontinuing practice and how it could be a possible source of contamination. Employee did change into a clean apron.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean pvc lines
- Critical: Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. No hot water at bakery handsink at time of inspection. When hot water is turned on a weak stream of water comes out but it does not get hot as per rules. Correct as discussed and contact Mike Sekerak at 216 201-2001 x 1234 after required repairs to schedule re-inspect if completed before the re-inspection date listed. Correct By: 11-Aug-2014
- 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.
Drain line for ice machine bin is indirectly plumbed but does not have the 2" of air space/gap as per rules. Ensure the 2" air gap is present to reduce back siphonage of sewage into ice stock. Correct By: 11-Aug-2014
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide door sweeps/brush guards to eliminate gaps at the bottoms of the back door/bakery door so it can reduce the liklihood of unwanted pests.
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08/04/2014 | Standard Inspection |
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