- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed knives/utensils between tabletop/preptop cooler. Store utensils at knive holder (magnet strip) or in clean manner to prevent cross contamination. Corrected.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Observed daylight at back threshold and door. Provide/install door sweep to prevent rodent/vermin entry.
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.
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09/15/2015 | Standard Inspection |
- Foods are received from the following sources: Sysco
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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04/17/2015 | Critical Control Point Inspection |
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. High temperature dishmachine not operating properly at this time - utilize 3 compartment sink to wash/rinse/sanitize equipment/utensils. Dishmachine to be repaired later this afternoon.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
- The physical facilities are not being maintained in good repair. Re-caulk hand sink to wall.
The physical facilities shall be maintained in good repair.
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04/17/2015 | Standard Inspection |
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Provide at least 160 F at dish machine to properly sanitize equipment/utensils. Repair/replace dish machine. A call to ware washing company has been made.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at back door to prevent rodent/vermin entry.
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.
- The physical facilities are not being maintained in good repair. Repair/replace handsink at back area - leak at pipe and re-caulk sink to wall. Also, repair pipe at dish machine to prevent leak.
The physical facilities shall be maintained in good repair.
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12/04/2014 | Standard Inspection |
- Equipment and/or components are not maintained in good working order. Adjust temperature at walk in cooler and preptop cooler - maintain cold holding temperature of 41F or below.
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.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at exit doors to prevent rodent/vermin entry.
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.
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05/06/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Mickles Place, 12841 State Rd, North Royalton, OH 44133 »