- Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary
handles of reach in cooler/freezer.
- Non-food contact surfaces of equipment are dirty. Cookline equipment
fan guards of electric fan attached to ceiling
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11/30/2015 | Standard Inspection |
- Food equipment surfaces are not cleaned at the required frequency observed build up on the interior of the oven .
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
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06/30/2015 | Standard Inspection |
- Observed a build-up of dirt and debris exist in the floor area specifically in the hard to reach locations. (near the grill/oven area) .
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.
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11/25/2014 | Follow-up Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. clean and keep clean the interior of the oven, 2 door cooler/freezer, etc. to remove spills and build up
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Food equipment surfaces are not cleaned at the required frequency -observed dirty cutting board use at the time of the inspection to cut ready to eat TCS foods(tomatoes etc.) addressed.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Critical: The plumbing system does not comply with the Ohio building code repair the leak at the handsink-at the time of the inspection cold water off due to leak at handsink.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code. Correct By: 04-Nov-2014
- Observed a build-up of dirt and debris exist in the floor area specifically in the hard to reach locations. (near the grill/oven area) .
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.
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10/22/2014 | Standard Inspection |
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use. Correct By: 24-Jul-2014
- Equipment and/or components are not maintained in good working order repair the handsink to eliminate slow drain. .
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.
- Cooking equipment or pan surfaces are dirty clean the interior of the microwave, oven etc. .
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Correct By: 24-Jul-2014
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07/24/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Helens Game Time, 3962 Mayfield Rd, Cleveland Heights, OH 44121 »