- Time as a public health control was being used without the proper written procedures.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor.
- Critical: Observed a process that requires a variance and no variance was obtained. No variance letter was available for holding pizza sauce at room temperature.
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement
- A food packaged in the facility did not contain a label. Containers of garlic butter sauce were not labeled as to the contents.
Foods shall be labeled as specified in this rule.
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Replace the broken thermometer in the pizza making cooler (Randell).
- Observed a handwashing sink without water at the required temperature. Back handsink did not have hot water supplied to it.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Garbage was observed on the ground outside of the dumpster.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
- Observed no towels or hand drying device at the handwashing sink(s). The towel dispensor is broken at the back handsink.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Replace the burned out lights in the back dry storage area.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
- Observed a build-up of dirt and debris.
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 the interior (walls and ceiling) fo the walk in cooler. Clean the floor of the dry storage area to remove all spilled foods.
- The ventilation system was not being properly cleaned or was creating a public health hazard. The interior of the hood was in need of cleaning.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Unnecessary equipment (oven, cooler, etc.) is present in the back store room.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
- Critical: Observed unapproved application or use of a poisonous or toxic substance. The concentration of chemical sanitizer (quat) in the wiping cloth bucket was found to be well over the recommended concentration of 400 ppm.
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule.
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09/03/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Little Caesars, 1011 W Pleasant Valley Rd, Parma, OH 44134 »