- There is no test kit available for measuring the concentration of the sanitizer. - Observed no sanitizer test strips for measuring the concentration of chlorine in the dish machine and quat in the 3 compartment sinks of kitchen and bar.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment components are not intact, tight or properly adjusted. - Observed torn door gaskets on True reach-in cooler and freezer.
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 door gaskets to allow for proper seal and cold holding temperatures.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
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.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of dust on condenser fans in walk-in beer cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean condenser fans to remove build-up and prevent contamination.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle of ice machine to remove build-up and prevent contamination of ice.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and debris on floor under cookline.
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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10/01/2015 | Standard Inspection |
- Critical: There is no test kit available for measuring the concentration of the sanitizer. - Observed no test kit available for measuring the concentration of chlorine in the low temp dish machine, or quaternary in 3 comp sinks.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment components are not intact, tight or properly adjusted. - Observed a tearing in gaskets of coolers (reach-in, True cooler).
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. - Observed a build-up of dust on condenser fans of walk-in beer cooler. - Observed a build-up of food debris inside 2-door, True freezer in back storage room.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on plastic baffle in ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle of ice machine to remove build-up and prevent the contamination of ice.
- Observed a build-up of dirt and debris on floor of kitchen, concentrating under dish machine and under cookline.
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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05/18/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed items such as par-cooked wings, soup, chili, opened dressings, etc with no 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.
- Equipment components are not intact, tight or properly adjusted. -Observed torn gaskets on refrigerator and freezer doors.
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 torn gaskets to ensure proper seal and temperature inside refrigeration units.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Observed 0ppm chlorine in the dish machine. Sanitizer bottle was empty.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. -Corrected
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup on the plastic baffle inside the ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean and sanitize baffle to remove buildup and prevent possible contamination of ice.
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01/21/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. -Observed no thermometers inside refrigerators.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. -Provide thermometers inside refrigerators so that temperatures can be monitored.
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed buildup on equipment and inside the ice machine.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Observed a build-up of dirt and debris. -Observed grease buildup on the floor, walls behind cookline, and on the hood filters.
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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08/07/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Mulligans Bar And Grill, 20880 Royalton Rd, Strongsville, OH 44149 »