- Critical: Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). No handsoap present at restroom handsink. For employees to properly wash their hands, hot water/soap/and single service towels must be provided at all hand sink locales as discussed.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace seal at splashguard/wall juncture for 3 compartment sink to help maintain sanitation at this juncture.
- Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Handsink must have hot water to allow for the proper washing of hands. Leak at hot water supply for food prep handsink has forced operator to turn hot water "off "at this sink's locale. Restore immediately so proper handwashing can take place. Correct By: 27-Jan-2016
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Handwashing sink in food prep area is leaking at hot water supply causing operator to shut supply of hot water off at locale. Repair immediately to allow for proper handwashing as discussed. Correct By: 27-Jan-2016
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Replace/repair door sweep/brush guard at bottom of back door to eliminate gap/s at bottom of door which could allow for the access of unwanted pests into facility.
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01/20/2016 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Food items must be held at or below 41F top revent pathogenic growth. Food items found at 46-50F at preptop coolers & walk in cooler. Cooling repairman has been notified. G. Putka advised operator to utilize ice to mainatain all TCS foods.
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.
- The physical facilities are not being maintained in good repair. Repair/replace ceiling tile at back area.
The physical facilities shall be maintained in good repair.
- The physical facilities are not being maintained in good repair. Repair/replace faucet at front handsink to prevent continous water leak. Handsink shall be accessible at all times to ensure proper handwshing up front.
The physical facilities shall be maintained in good repair.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
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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02/11/2015 | Standard Inspection |
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