Langs Butcher Block And Deli, 12931 State Rd, North Royalton, OH 44133 - Commercial RFE < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Langs Butcher Block And Deli
Address: 12931 State Rd, North Royalton, OH 44133
Phone: (440) 230-1046
Restaurant type: Commercial RFE < 25000 sq. ft.
Last inspection: 09/15/2015
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Inspection findings

Inspection date

Type
  • Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed no date marking on food items at walk in cooler (potato salad & macaroni salad). Provide date marking on all food items that are held for 24 hrs. or more.
    To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
  • Non-food contact surfaces of equipment are dirty. Clean doors and door tracks at front display coolers to remove food/meat buildup. Also, clean walk in cooler shelving to remove mold buildup.
    Nonfood-contact surfaces of equipment shall be kept clean.
  • Observed a build-up of dirt and debris. Clean the following: walls & ceiling at back walk in cooler to remove mold buildup
    the floor at same to remove spiils & debris
09/15/2015Standard Inspection
No violation noted during this evaluation. 04/17/2015Standard Inspection
  • Non-food contact surfaces of equipment are dirty. Clean exterior dipslay cooler doors to remove food buildup.
    Nonfood-contact surfaces of equipment shall be kept clean.
12/04/2014Standard Inspection
  • Observed a build-up of dirt and debris. Clean ceiling and walls at walk in cooler to remove dust/mold buildup.
    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.
05/06/2014Standard Inspection

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