- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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06/03/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair gaskets and handles of coolers and freezers where necessary. Repair door to ice machine.
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. Exhaust fan above door.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a liquid waste retention tank that was not thoroughly flushed and drained. Grease trap was observed overflowing.
A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling where necessary to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
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06/03/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/12/2014 | Critical Control Point Inspection |
- The plumbing system was not properly maintained. Repair kitchen handsink to eliminate leak.
A plumbing system shall be properly maintained.
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12/12/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/29/2014 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Door of ice machine (maintenance has been contacted).
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The plumbing system was not properly maintained. Repair hand sink to provide both hot and cold running water.
A plumbing system shall be properly maintained.
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07/29/2014 | Standard Inspection |
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