- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize potato slicer after each use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Remove any broken/unused pieces of equipment.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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09/16/2015 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- 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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize potato slicer after each use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: The handwashing sink was not easily accessible. Keep handsink free and clear at all times (pans stored in sink).
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The plumbing system was not properly repaired. Provide drain grate/cover for floor drain in kitchen bathroom.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceilings where necessary throughout the facility (Men's restroom, kitchen, back hallway, etc.) to elimiate water damage and provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Remove any broken/unused pieces of equipment.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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09/09/2015 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- 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 being held at the proper temperature. Sour cream found at 51°F, dressing at 50°F, dressing at 50°F all in bar display cooler. Corrected.
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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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 and/or components are not maintained in good working order. If bar display cooler is to be used to store potentially hazardous foods, it must be repaired to hold foods at an internal temperature of 41°F 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.
- Equipment and/or components are not maintained in good working order. Replace microwave as interior is deteriorated and cannot be thoroughly cleaned.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize potato slicer after each use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
- The handwashing sink was not easily accessible. Keep handsink free and clear at all times (pans stored in sink).
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The plumbing system was not properly repaired. Provide drain grate/cover for floor drain in kitchen bathroom.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceilings where necessary throughout the facility (Men's restroom, kitchen, back hallway, etc.) to elimiate water damage and provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Remove any broken/unused pieces of equipment.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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08/25/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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 and/or components are not maintained in good working order. Replace damaged microwave.
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.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Clean and sanitize potato slicer after each use.
Equipment food-contact surfaces and utensils shall be sanitized.
- The plumbing system was not properly maintained. Provide drain gate/cover for floor drain in kitchen bathroom.
A plumbing system shall be properly maintained.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceilings throughout the facility to provide smooth and easily cleanable surfaces (dish area, kitchen doorway, hallway, kitchen ceiling, etc).
The physical facilities shall be maintained in good repair.
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01/15/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
- Equipment and/or components are not maintained in good working order. Replace both microwaves to provide smooth and easily cleanable surfaces (one microwave has chipping and peeling paint and the other has a cracked bottom).
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 light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Repair floor, walls, and ceilings throughout the facility to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
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10/02/2014 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Observed improper storage of food items. Store all bulk foods (salt, flour, etc.) in containers that can be sealed. Observed debris in open bag of bulk table salt - voluntarily discarded.
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
- Equipment and/or components are not maintained in good working order. Replace both microwaves to provide smooth and easily cleanable surfaces (one microwave has chipping and peeling paint and the other has a cracked bottom).
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.
- Equipment food-contact surfaces and utensils were not being sanitized. Clean and sanitize: interior of ice machine
potato slicer after each use.
- Critical: The handwashing sink was not easily accessible.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- The physical facilities are not being maintained in good repair. Repair floor, walls, and ceilings throughout the facility to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- The physical facilities are not being maintained in good repair. Repair roof where necessary throughout the facility (hallway, back room, kitchen, etc.) to eliminate leaks.
The physical facilities shall be maintained in good repair.
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09/16/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about One 2 Lounge, 509 E 185 St, Euclid, OH 44119 »