- Food storage containers are not properly labeled. Cans of flour and sugar
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- 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.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Spray bottle of sanitizer
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/19/2015 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Border of wall behind mixer is beginning to tear from wall.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on floor, under and behind oven.
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. Clean floor to provide a sanitary surface and deter pests.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed spray bottles of cleaning liquid being stored without a label.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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03/24/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outisde of sanitizer buckets.
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
- Cooking equipment or pan surfaces are dirty. Observed a build-up of food debris on pans considered to be clean.
Clean and sanitize pans to prevent contamination of food.
- Observed a build-up of dirt and food debris, as well as multiple tears, on gaskets of front prep cooler.
Clean and sanitize gaskets and repair tears to provide a sanitary surface.
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09/08/2014 | Standard Inspection |
- Miscellaneous sources of contamination observed. Observed use of food prep sink for cleaning dishes.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Clean dishes in the 3-compartment sink using the proper method of wash-rinse-sanitize to prevent cross contamination.
- 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.
- Cooking equipment or pan surfaces are dirty. Observed a build-up of food debris on pans considered to be clean.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean to prevent the growth of pathogens.
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04/03/2014 | Standard Inspection |
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