- Observed improper storage of food items. Food items on floor in walk in cooler and store display area
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Foods in deli case
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.
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Equipment and/or components are not maintained in good working order. R
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair damage ceiling in walk in cooler
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Properly use 3 compartment sink to wash, rinse, and sanitize equipment as needed
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system at directly plumbed coffee machines
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
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace damage, water stained ceiling tiles
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
- Observed no towels or hand drying device at the handwashing sink(s) in bathroom
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- 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 storage areas and remove unnecessary equipment to remove clutter
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08/26/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Luckys Beverage And Deli Inc, 5228 Broadview Rd, Parma, OH 44134 »