- TCS foods were not properly thawed. Shrimp found thawing in standing water. Corrected.
TCS food shall be thawed as required in this rule (under refrigeration, under cold running water, as part of the cooking process, in microwave immediately prior to cooking)..
- Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Interior of prep cooler (standing water).
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, etc.).
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.
- Critical: Observed improper storage of poisonous or toxic materials. Degreasers found stored on shelf above food prep table. Corrected.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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11/03/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature observed shelled eggs at room temperature ( stored next to cookline for approx. 5 hrs.), soups 120-127F cooked to proper temperature according to cook, then stored in storage well with no method of cold or hot holding. addressed at the time soups/shelled eggs discarded.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment is not approved by a recognized testing agency. observed small home type crock pot and home type freezer.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty. observed the interior of all coolers, freezer remove build up, spills etc.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency facility did not have sanitizer -addressed at the time of the inspection operator to go to store.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning .
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. observed single service containers and food ingredients stored on the top shelf of food prep table below several fly strips.-discussed with cook
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system observed a hose connected to the mop sink with out a backflow device discussed with owner.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- Observed a build-up of dirt and debris the dry storage area near the true cooler, remove dirt, cardboard etc., remove gross dirt and grease located on the floor area of 3 comp sink, cook line and behind cook line. .
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.
- Observed unnecessary or nonfunctional items and /or litter on the premises.
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.
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12/26/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Lotus Thai House, 1918 Lee Rd, Cleveland Heights, OH 44118 »