- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/07/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Replace door seal for walk in cooler door.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed a build-up of dirt and debris. grease in grill 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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12/07/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. utensils in use.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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08/31/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair walk in freezer door to latch properly.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair floor in walk in cooler to be smooth and cleanable (in front of freezer door). Repair wall behind mixer area to be smooth and cleanable, wall broken open in places.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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08/31/2015 | Standard Inspection |
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Interior flooring and some walls to be remodeled. Standing water in cracks in floor and areas of missing tile. Roof to be replaced.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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02/13/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/13/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Set up a cleaning schedule of cleaning the grease off of the equipment in the kitchen area.
Nonfood-contact surfaces of equipment shall be kept clean.
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10/08/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
utensils in use.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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10/08/2014 | Critical Control Point Inspection |
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