- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside reach-in freezer.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean interior of reach-in freezer to remove build-up and provide a sanitary surface.
- The plumbing system was not properly maintained. - Observed hand sink detaching from wall in kitchen. Observed juncture between 3 compartment sink and wall becoming worn and separating.
A plumbing system shall be properly maintained. - Re-seal hand sink to wall, repair seal to 3 compartment sink.
- The physical facilities are not being maintained in good repair. - Observed cracked floor tiles near fryers, and missing grout between floor tiles throughout facility. Observed separated and cracked floor/wall juncture throughout facility. Damaged facility allows for the accumulation of debris, standing water, and grease on the floor.
The physical facilities shall be maintained in good repair. - Repair cracked and damaged tiles, grout, and juncture. Per conversation with manager, corporate will be re-grouting floor tiles in near future.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and debris on floors, concentrating under equipment and along floor/wall juncture.
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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09/24/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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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09/24/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: McLane
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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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03/05/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. -Walk-in cooler door does not close completely without assistance.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Adjust door, door closer, etc to ensure walk-in cooler door closes correctly.
- Observed plumbing fixtures that were not being kept clean and maintained. -Observed buildup inside the floor drains and covers, especially in the fryer area.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. -Clean floor drains to remove food and grease buildup.
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03/05/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- The person in charge is Certified in Food Protection
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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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09/29/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Cook did not wash his hands after handling the mop and after handling packaging from raw chicken prior to resuming work at the fryer.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup in the ice scoop holder.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- The physical facilities are not being maintained in good repair. -Observed damaged and missing grout between floor tiles. Observed standing water and grease on the floor.
The physical facilities shall be maintained in good repair. -Repair or replace floor (tiles, grout, etc) to eliminate standing water and grease.
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09/29/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed food employee cooking foods to the required temperatures.
- 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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05/14/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. -Observed food buildup and debris on the floor, under equipment, and in floor drains.
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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05/14/2014 | Standard Inspection |
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