- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- 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
- Critical: TCS foods were not cooled using the proper time and temperature parameters (wings).
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Equipment is not approved by a recognized testing agency (microwave oven and toaster oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Observed the use of unapproved receptacles and waste handling units for refuse, recyclables, or returnables.
Receptacles and waste handling units for refuse, recyclables, or returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent-resistant, leak proof, and nonabsorbent.
- Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
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09/22/2015 | Standard Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available (digital thermometer).
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of ice machine).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed a build-up of dirt and debris (fan guard cover inside walk in cooler).
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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03/25/2015 | Standard Inspection |
- Observed improper storage of food items (pot of rice on floor in walk in).
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: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
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10/28/2014 | Standard Inspection |
- Critical: The plumbing system was not properly repaired (food prep sink is not in use due to a drainge issue).
A plumbing system shall be repaired according to the Ohio building code. Repair and use food prep sink. Correct By: 16-May-2014
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06/19/2014 | Follow-up Inspection |
- Critical: The plumbing system was not properly repaired (food prep sink is not in use due to a drainge issue).
A plumbing system shall be repaired according to the Ohio building code. Repair and use food prep sink. Correct By: 16-May-2014
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05/12/2014 | Standard Inspection |
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