| No violation noted during this evaluation. | 01/27/2016 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. - Observed items stored in reach-in cooler and walk-in freezer being stored without a date mark (ex= shredded cheese, raw chicken, cut tomatoes).
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up in nozzles of soda machine and on nozzle of soda dispenser gun behind bar.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize nozzles to remove build-up and prevent contamination of soda.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of liquid debris inside keg cooler. - Observed a build-up of food debris inside "Monster" mini cooler. - Observed a build-up of food debris inside microwave. - Observed a build-up of grease and debris on exterior of cooking equipment.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean inteior of cooler, microwave, and exterior of cooking equipment to remove build-up and prevent contamination of food.
- Observed a build-up of dirt and debris. - Observed a build-up of debris on floor, concentrating under equipment and along border of wall.
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.
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07/23/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/03/2015 | Complaint Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed opened and prepared food such as buffalo dip, gyro meat, and chicken without date marks.
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. -Discussed proper date marking procedures.
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup inside the soda nozzles.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -During inspection, soda nozzles were cleaned.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. -Observed a large gap under the back door in the kitchen.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. -Provide a barrier at the bottom of the door to prevent to entry of pests.
- Critical: Observed improper storage of poisonous or toxic materials. -Observed chemical spray bottles hanging above warewashing sink and clean items on the drainboard.
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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01/08/2015 | Standard Inspection |
- Critical: Observed improper reheating of food for hot holding. -Observed food reheating in equipment designed to maintain temperature.
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. -Discussed methods to reheat food to 165F in 2 hours or less. Food was moved to a double boiler system on the flat top.
- Non-durable equipment observed. -Observed wooden shelves with no finished surface used in the pizza area.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. -Finish the surfaces to be smooth, easily cleanable, and non-absorbant, or replace with commercial grade equipment/shelves.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Dish machine did not dispense chlorine sanitizer.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. -A call for service was made during inspection. Use the 3-compartment sink to sanitize equipment until dish machine is repaired.
- Utensils and/or equipment were not properly rinsed. -The 3-compartment sink at the bar was set up incorrectly as wash, sanitize, rinse.
Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code. -Set up the 3-compartment sink as wash, rinse, sanitize, air dry. Corrected during inspection.
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08/19/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Master Italian Pizzeria Llc, 19616 W 130 St, Strongsville, OH 44136 »