- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed food items on floor of the walk in cooler
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.
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule.
- Critical: TCS foods were not being held at the proper temperature. Measured thawing chicken at 53 degrees 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.
- Critical: Observed improper use of time as a public health control for up to four hours. PIC noted that batter for seafood is changed once a week.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- 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.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Critical: The handwashing sink was not easily accessible. Observed a bucket in the handsink at the bar
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- 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.
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10/29/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Jack's Sports Bar & Grill Inc., 4030 Mayfield Rd, South Euclid, OH 44121 »