- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed cardboard lining floor of dish area and shelves throughout kitchen.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Discontinue using porous materials to line floors/equipment in kitchen.
- Critical: (CORRECTED AT TIME OF INSPECTION The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. - Observed 0PPM chlorine concentration in the sanitizer bucket at waitress station.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up of grease on exterior of cooking equipment (stove, fryers, etc).
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean exterior of cooking equipment to remove build-up and deter pests.
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11/18/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: GFS, Hillcrest, Vienna, Orlando.
- 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.
- Toxic materials are properly identified and stored.
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11/18/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. - Observed food employee rinsing hands (no soap) in 3 comp sink before changing gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. - Observed food employee washing hands in 3 comp sink.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Observed employee eating, drinking, or using tobacco in non-designated area. - Observed uncovered drinks being stored on cutting boards of prep table.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed improper use and/or maintenance of wiping cloths. - Observed wiping cloths stored outside of sanitizer buckets.
(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
- Critical: (CORRECTED DURING INSPECTION) TCS foods were not being held at the proper temperature. - Observed gravy holding at 120F on steam table.
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. Corrected - reheated to 165F.
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05/26/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. - Observed uncovered drinks being stored on cutting boards of prep coolers.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Food employee(s) are not using proper procedure when washing hands and arms. - Observed food employee rinsing hands (without soap) in 3 comp sink before putting on new gloves.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Foods received from the following approved sources: GFS, Hillcrest, Viena, etc.
- (CORRECTED DURING INSPECTION) Time/temperature controlled for safety foods were not being held at the proper temperature. - Observed gravy holding at 120F on steam table.
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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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05/26/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: GFS
- Observed improper method for cooling TCS foods. -Observed hot food in deep buckets holding above 165F in the walk-in cooler to cool.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. -During inspection, food was split into shallow pans and placed onto racks and into ice baths to facilitate rapid cooling.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed pooled eggs and sausage being held on top of the prep cooler.
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. -Food was voluntarily discarded.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/26/2015 | Critical Control Point Inspection |
- Observed improper method for cooling TCS foods. -Observed chicken gravy and brown gravy holding above 165F in deep buckets in the walk-in cooler.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- TCS foods were not being held at the proper temperature. -Observed pooled eggs and chopped sausage held outside of the prep refrigerator above 41F.
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. -Discontinue holding food without temperature control. -Food was voluntarily discarded.
- The plumbing system was not properly maintained. -Observed a leak under the hand sink in the kitchen.
A plumbing system shall be properly maintained. -Repair or replace pipes as necessary to fix the leaking pipe.
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01/26/2015 | Standard Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Food employee(s) are not using proper procedure when washing hands and arms.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: Hillcrest, Orlando, GFS.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed an open can of corned beef hash holding at 79˚F above the cookline.
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. -Corrected
- Observed improper method for cooling TCS foods. -Observed soup and meat sauce cooling in deep containers in the walk-in cooler.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. -Food was moved to shallow pans to cool rapidly.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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09/09/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. -Kitchen hand sink was not stocked with soap. -Observed cooks wiping hands on aprons. -Observed cooks wiping hands on unclean wiping cloths.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). -Discussed proper hand washing procedures. -Hand sink was stocked with soap.
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Observed improper use and/or maintenance of wiping cloths. -Observed wet wiping cloths not stored in sanitizer between uses.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: Observed improper method for cooling TCS foods. -Observed hot soup and meat sauce in large, deep buckets in the walk-in cooler for cooling.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. -During inspection, food was poured into shallow pans to allow rapid cooling. -Discontinue using deep containers, i.e. buckets, for cooling food.
- Critical: TCS foods were not being held at the proper temperature. -Observed an open can of corned beef hash holding above the cookline at 79˚F.
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, or at 41°F or less. -Corrected
- Critical: The sanitizer concentration is not being monitored with a test kit or other device. -Observed employee mixing a sanitizer concentration in excess of 200ppm chlorine.
The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. -Sanitizer concentration was diluted. Discussed amount of bleach needed per gallon to achieve 100ppm chlorine sanitizer.
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09/09/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Jennifer's Restaurant, 8464 Pearl Rd, Strongsville, OH 44136 »