- Observed improper storage of food items. Ice cream on floor of walk in cooler, Milk crates directly on floor of walk in cooler, Icing/fillings directly on floor of walk in cooler in bakery
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: TCS foods were not being held at the proper temperature. PIC unable to determine if Corbos oven ready pizzas are shelf stable. Measured at 65 degrees F. Oven ready garlic bread measured at 65 degrees F. Pizzas contain cheese and toppings that require them to be refrigerated unless able to prove that they are shelf stable
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.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Measured at 50 ppm
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
- Observed no towels or hand drying device at the handwashing sink(s). Deli and meat department
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. Observed dirty fan guards in walk in coolers and freezers, also potato slicer above prep sink in deli needs to be cleaned more frequentt
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 mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed bottle of sanitizer in bakery that was unlabeled
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/16/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature (cold holding (potato salad, buffalo chicken dip, anti pasta salad).
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 and/or components are not maintained in good working order (deli salad cooler holding at 46 degrees).
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.
- Non-food contact surfaces of equipment are dirty (dairy cooler liners).
Nonfood-contact surfaces of equipment shall be kept clean. Clean dairy coolers and replace liners.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) (rear deli and bakery).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris (warehouse area).
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 under and behind stoarge area in waarehouse area.
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05/07/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature (rotisserie chicken, fried chicken, JoJo's, wing dings - temps ranged from 100 - 133 degrees).
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.
- A food packaged in the facility did not contain a label (cookie trays and Jordan nuts).
Foods shall be labeled as specified in this rule.
- Critical: Equipment food-contact surfaces or utensils are dirty (slicer).
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 (slicer).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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12/18/2014 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of deli coolers including display cooler at front service counter).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of coolers. Correct By: 19-May-2014
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05/19/2014 | Standard Inspection |
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