Observed a build-up of dirt and debris on the floor beneath and surrounding cookline equipment/fryers. 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. [Remove grease buildup from hard to reach areas beneath/surrounding cookline equipment/fryers].
11/05/2015
Standard Inspection
Critical: TCS foods were not being held at the proper temperature. 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. [Refrigeration units were adjusted to lower food temperatures to below 41 degrees Fahrenheit.]
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