- Equipment components are not intact, tight or properly adjusted observed damaged door seals, gaskets on the freezers .
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed unnecessary or nonfunctional items and /or litter on the premises in the back kitchen food prep area and the retail area(remove items not in use, out dated and clutter.).
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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10/21/2015 | Follow-up Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment components are not intact, tight or properly adjusted observed damaged door seals, gaskets on the freezers .
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment food-contact surfaces or utensils are dirty observed build up of ice on the interior of all freezers .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris on the kitchen floor and hard to reach places (exist spills debris etc.) .
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.
- Observed unnecessary or nonfunctional items and /or litter on the premises in the back kitchen food prep area and the retail area(remove items not in use, out dated and clutter.).
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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10/09/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature tomatoes, cole slaw and shelled eggs-.
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.
- Critical: Food equipment surfaces are not cleaned at the required frequency clean the interior racks, floor etc. of the walk in cooler.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Observed unnecessary or nonfunctional items and /or litter on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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04/29/2015 | Standard Inspection |
- Equipment and/or components are not maintained in good working order. exist a leak at the handsink to rmeove build up of 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.
- Critical: Equipment food-contact surfaces or utensils are dirty observed build up on interior of freezer, walk in cooler, storage shelves etc. .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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10/27/2014 | Standard 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 -2 cartons of shelled eggs out at room temperature for longer than 4 hours. . Correct By: 09-Apr-2014
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04/09/2014 | Standard Inspection |
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