- Critical: Observed food employee touching ready-to-eat food with bare hands. - Observed food employee cutting pineapple and handling fruit without gloves.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Food is not protected from environmental sources of contamination during preparation. - Observed items stored directly on floor of walk-in cooler (ex= ground meat stick, containers of bacon).
During preparation, unpackaged food shall be protected from environmental sources of contamination. - Discontinue storing food items directly on floor.
- Critical: TCS foods were not being held at the proper temperature. - Observed hash browns holding at 95F and home fries at 48F in pans on the prep line.
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.
- Equipment and/or components are not maintained in good working order. - Observed an excessive build-up of ice on floor of walk-in freezer.
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 a build-up on baffle of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize baffle to remove build-up and prevent contamination of ice.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up on condenser fans of walk-in cooler - Observed a build-up on shelves of walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize equipment to remove build-up and prevent contamination of food.
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07/02/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands. - Observed food employee cutting pineapple and handling fruit without gloves.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Food received from the following approved sources: Sysco, GFS.
- Time/temperature controlled for safety foods were not being held at the proper temperature. - Observed hash browns holding at 95F and home fries holding at 48F in pans on prep line.
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.
- Observed food employee cooking foods to the required temperatures.
- Observed improper storage of food items. - Observed items stored directly on floor of walk-in cooler (ex= ground meat stick, containers of bacon).
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. - Discontinue storing items directly on floor.
- Toxic materials are properly identified and stored.
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07/02/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/15/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 01/27/2015 | Other Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: GFS, Sysco, Vienna
- Time/temperature controlled for safety 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, 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/27/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed hash browns, home fries, and sausage links holding below 135F.
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. -Use hot holding equipment to maintain hot food above 135F. If cooling, remove food from steam table, place into a shallow pan, and ensure temperature reaches 41F.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed buildup inside refrigerators and on the ice machine baffle.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. -Clean equipment on a frequent basis to remove buildup and debris.
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01/27/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. -Observed line cook assembling a burger with bare hands. -Observed sliced corned beef handled with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. -Discontinue handling ready-to-eat food with bare hands. Provide gloves or utensils for handling ready-to-eat food items.
- In-use utensils are improperly stored. -Observed a plate for portioning stored in the diced potatoes and hash browns. -Observed various portion cups in sauces, dressings, and gravy.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue keeping plates, portion cups, etc in food. -Utilize utensils with a handle to prevent possible contact of food with hands. -Store utensils equipped with a handle on a clean surface or in the food with the handle sticking out of the food to prevent possible contamination of food.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed prepared and opened foods without date marks.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed food buildup on exterior of microwaves, coolers, shelves, hot holding equipment, etc.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean exterior of equipment to remove food buildup.
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09/17/2014 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands. -Observed employees contacting lettuce, buns, corned beef, etc with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. -Provide gloves, tongs, deli paper, or other utensils to eliminate bare hand contact on ready to eat food.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: GFS, Sysco, Vienna.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/17/2014 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
The person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Correct By: 11-Apr-2014
- Critical: Observed food employee touching ready-to-eat food with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Correct By: 11-Apr-2014
- Critical: Observed food in contact with an unclean surface. -Observed food containers stacked so that the bottom of the top container contacted food in the bottom container.
Food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. -Discontinue stacking/nesting food containers. Use plastic wrap or lids to prevent contact with food. Correct By: 11-Apr-2014
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04/11/2014 | Other Inspection |
Restaurant representatives - add corrected or new information about Goldie's Deli, 13500 Pearl Rd, Strongsville, OH 44136 »