- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed filled milk crates placed directly on the floor of the walk in cooler
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. Measured milk at 43 degrees F
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. Reach in cooler measured at 47 degrees F
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.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Cutting board at prep table needs to be replaced
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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11/25/2015 | Standard Inspection |
- Equipment is not approved by a recognized testing agency (icing and bread refrigerator) .
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household refrigerator with and NSF approved commercial grade unit.
- Equipment food-contact surfaces or utensils are dirty (lower interior of Blizzard cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (topping freezer).
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (lower interior of Blizzard cooler).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system (indirectly plumbed food prep sink for vegetable prep).
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 the use of equipment that has not been approved.
Food equipment that is acceptable for use in a FSO or RFE shall be approved as specified under paragraph (KK) of rule 3717-1-04.1 of the Administrative Code (facility added Turbo Chef ovens prior to submitting specifications to CCBH).
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04/23/2015 | Standard Inspection |
- Equipment is not approved by a recognized testing agency (household refrigerator).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
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12/11/2014 | Standard Inspection |
- Equipment is not approved by a recognized testing agency (household refrigerator used for icing).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household refrigerator with an NSF approved commercial grade unit.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of sandwich prep cooler, topping cooler, and Blizzard freezer).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris (floors).
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. Maintain floors in a clean and sanitary manner. Clean under and behind all equipment.
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07/24/2014 | Standard Inspection |
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