- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Equipment is not approved by a recognized testing agency (household cooler, household freezer, and Kitchen Aid mixer). Place signage on equipment that is intended for personal use.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty (exterior and interior of cooler on lower level and 2 door cooler in prep area).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: The handwashing sink was not easily accessible (blocked by cart and trash can).
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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10/26/2015 | Follow-up Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
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10/01/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Observed improper storage of food items.
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. Discontine storing food and food storage items on floor.
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (household cooler, household freezer, and Kitchen Aid mixer). Place signage on equipment that is intended for personal use.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed re-use of single-service or single-use articles (tin cans).
Single-service and single-use articles may not be reused.
- Critical: Equipment food-contact surfaces or utensils are dirty (exterior and interior of cooler on lower level and 2 door cooler in prep area).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of cooler on lower level and 2 door cooler in prep area).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Discontinue storing clean pans, dishes, and food supplies on grease trap.
- Critical: The handwashing sink was not easily accessible (blocked by cart and trash can).
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing sink is being used for purposes other than handwashing (handsink in bakery area).
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
- Observed a build-up of dirt and debris (floors behind bakery case, prep areas, and lower level hallway).
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 floors in a clean and sanitary manner. Clean under and behind all equipment.
- Observed plumbing fixtures that were not being kept clean and maintained.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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10/01/2015 | Standard Inspection |
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Critical: Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
- Observed a build-up of dirt and debris (chocolate dipping room).
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 chocolate dipping room in a clean and sanitary manner.
- Observed plumbing fixtures that were not being kept clean and maintained (hand wash sink).
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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03/25/2015 | Standard Inspection |
- Equipment is not approved by a recognized testing agency (white frigidare freezer and dorm refrigerator).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Remove all household equipment.
- Observed a build-up of dirt and debris (floors).
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 floors in a clean and sanitary manner. Clean under and behind all equipment.
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07/10/2014 | 30 day Inspection |
- Equipment is not approved by a recognized testing agency (Frigidare Freezer).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace freezer with an NSF approved commercial grade unit.
- The physical facilities are not being maintained in good repair (reattach base coving).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (floors).
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 floors in a clean and sanitary manner.
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06/11/2014 | Prelicensing Inspection |
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