- Hand washing facilities are properly supplied.
- Foods are received from the following sources: GFS, Asian suppliers.
- Observed improper method of thawing. - Observed items thawing in standing water (shrimp, chicken).
- 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.
- Toxic materials are properly identified and stored.
|
01/20/2016 | Critical Control Point Inspection |
- TCS foods were not properly thawed. - Observed items thawing in standing water (shrimp, chicken).
TCS food shall be thawed as required in this rule. - Discontinue thawing items in standing water. Per conversation with operator, items are usually thawed under cold, running water in sink (sink was full at time of inspection).
- Non-food contact surfaces of equipment are dirty. - Obsered a build-up of food debris inside microwave and inside reach-in freezers.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean interior of microwave and freezers to remove build-up and prevent contamination of food.
- Observed a build-up of dirt and debris. - Observed a build-up of debris under steam table.
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.
|
01/20/2016 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. - Observed wet wiping cloths stored outside of sanitizer buckets.
(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
- TCS foods were not properly thawed. - Observed raw meat thawing at room temperature on counter in kitchen.
TCS food shall be thawed as required in this rule.
- Equipment and/or components are not maintained in good working order. - Observed walk-in cooler holding temperatures above 41F.
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. - Repairs being made to cooler at time of inspection.
- Observed a build-up of dirt and debris. - Observed a build-up of grease on floor under cook line in kitchen.
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.
- Observed personal care items that were not stored in a designated employee storage area. - Observed pouch of personal care products stored above plastic lids in dry storage. - Observed tray of vitamins, allergy medicine, aspirin, etc., stored above take-out containers in kitchen.
Employees shall store their personal care items in facilities as specified under (K)(2) of rule 3717-1-6.2 of this code.
|
07/14/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food received from the following approved sources: GFS, various Asian suppliers.
- Observed improper method of thawing. - Observed raw meat thawing at room tempearture on counter in kitchen.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Toxic materials are properly identified and stored.
|
07/14/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. -Observed wet wiping cloths on the cookline.
Cloths that are in use for wiping food spills, counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration
- Miscellaneous sources of contamination observed. -Observed packaged dry goods stored in cardboard boxes that were used for holding raw chicken.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). -Discontinue reusing cardboard containers that previously held raw meat to prevent possible contamination. -Discard cardboard boxes that are in use. Do not save boxes from raw product for later use.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Observed 0ppm chlorine sanitizer in the dish machine.
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. -Call service to repair dish machine to dispense 100ppm chlorine sanitizer.
|
12/15/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: GFS, various Asian suppliers
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed packaged dry goods stored in cardboard boxes that originally held raw chicken.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. -Discontinue reusing cardboard boxes that held raw food. -Discard boxes to prevent contamination.
- Toxic materials are properly identified and stored.
|
12/15/2014 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
07/21/2014 | Critical Control Point Inspection |
- In-use utensils are improperly stored. -Observed knives stored between equipment. -Obseved spoons and scoops stored in standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Store clean knives on a clean surface, magnetic strip, or in a knife box. -Store other utensils on a clean surface, in a dipper well with running water, in the food with the handle sticking out, or in hot water holding above 135F.
- The plumbing system was not properly maintained. -Observed the condensate water pipe from the walk-in cooler routed to the 3-compartment sink basin.
A plumbing system shall be properly maintained. -Route the waste pipe plumbing to a floor drain, floor sink or mop sink to allow full use of the 3-compartment sink and to prevent possible contamination of utensils and equipment.
|
07/21/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Nam Wah Restaurant, 392 W Bagley Rd, Berea, OH 44017 »