- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The operators must ensure that critical violations do not occur within the facility.
- Critical: TCS foods were not being held at the proper temperature. Cheesecake and cheesecake brownies were found in the True sliding door cooler at 53 F.
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. Operator voluntarily discarded the cheesecake products. Repair this cooler to store any and all TCS foods at or below 41 F.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. All refrigerated foods with the exception of commercially prepared deli salads must be date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Implement a date marking system for all TCS foods that are placed into a cooler.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide chlorine test strips.
- Cooking equipment or pan surfaces are dirty. The interior of the microwave is dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The floor of the deli area is cracked and damaged in places and is in need of repair or replacement.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace the floor where needed to provide a durable, smooth, easily cleanable surface.
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09/09/2015 | Standard Inspection |
- Critical: An RFE was constructed, altered, and/or equipment was added without prior approval from the licensor. Cease use of ice cream facility and of selling ice cream from the added window until plans are fully approved by this office.
No person, firm, association, organization, corporation, or government operation shall construct, install, provide, equip, or extensively alter a retail food establishment until the facility layout and equipment specifications therefore have been submitted to and approved in writing by the licensor. When the facility layout and equipment specifications are submitted to the licensor, they shall be acted upon within thirty calendar days after date of receipt. The facility layout and equipment specifications shall be approved by the licensor in accordance with the rules adopted pursuant to section 3717.05 of the Revised Code stating the criteria for facility layout and equipment specifications. Correct By: 26-May-2014
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05/12/2014 | Standard Inspection |
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