- Non-food contact surfaces of equipment are dirty. The exterior of the dish machine, the underside and door gaskets of the flip top cooler have build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Cean and sanitize these areas to reduce build up and to deter pests.
- The physical facilities are not being maintained in good repair. The floors in numerous areas are worn and no longer cleanable and durable including behind the bar, in portions of the kitchen/dishroom and in some walk-in coolers.
The physical facilities shall be maintained in good repair. Repair or replace these floor to provide durable, cleanable floor surfaces.
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12/22/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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12/22/2015 | Critical Control Point Inspection |
- Observed food employee washing hands when required.
- Observed improper method for cooling TCS foods. Bulk hot chicken wings were cooling in a deep, covered container in the low boy cooler where they were in the danger zone between 41-135F.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. These TCS foods should be cooled in challow pans to 70F within 2 hours and then held cold in bulk containers. Discontinue cooling in deep covered containers to facilitate cooling. Corrected-moved to shallow pans.
- Multiple bins of TCS salad dressing were stored at room temperature during lunch service which could facilitate pathogen growth. These products were 50-61F which could cause foodborne illness.
Store all TCS foods at or below 41F to inhibit pathogen growth and prevent foodborne illness. Correced-moved to cooler.
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05/14/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Bulk amounts of chicken wings were in deep, covered containers in the low boy cooler which could facilitate pathogen growth and cause foodborne illness.
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
- Critical: TCS foods were not being held at the proper temperature. Salad dressing cups were stored at room temperature allowing TCS products to remain in the danger zone above the required 41F.
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. Corrected-moved to cooler.
- Critical: Equipment food-contact surfaces or utensils are dirty. Interior of both ice machines contain build up (rust or mold) which could contaminate beverage ice.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these units to prevent food contamination.
- Non-food contact surfaces of equipment are dirty.The hinge areas beneath the flip-top portion of all three kitchen food prep coolers contain build which could attract pests. The last cooler (across from the pizza oven) also contains standing water which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize these units and repair the leak to deter pests.
- The physical facilities are not being maintained in good repair. Bar floor and flooring in rear kitchen is worn and no longer durable.
The physical facilities shall be maintained in good repair. Repair or replace floor to provide durable, cleanable surfaces.
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05/14/2015 | Standard Inspection |
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The interior of both bulk ice machines contain build up which could contaminate ice used for food.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Clean and sanitize the interior of both units to eliminate build up and prevent food contamination. Correct By: 16-Jan-2015
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Floor in rear kitchen, walk in cooler and behind bar is worn and no longer cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace this flooring and seal the gap beneath the rear exit in kitchen to prevent pest entry and deter pests.
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01/15/2015 | Standard 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. Correct By: 18-Nov-2014
- Cooking equipment or pan surfaces are dirty. The interior of both ice machines, the edges of the dish machine, the interior of the pop nozzle carriages, the veggie chopper, the glass drying mats and the underside of the flip top coolers in the kitchen have signifiant build up or mold.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean and sanitize these surfaces to eliminate build up and prevent food contamination. Correct By: 18-Nov-2014
- Non-food contact surfaces of equipment are dirty. The walls of the cookline and dish line, the floor of the walk in beer cooler, the rack metal shelving inside the cooler have significant build up.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to reduce build up and deter pest.
- Critical: The plumbing system was not properly repaired. Utility sink is leaking and cannot be used.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair this sink to eliminate water leaks and the need to throw water outside. Correct By: 18-Nov-2014
- The physical facilities are not being maintained in good repair. The floor in the walk in cooler and behind the bar, in the mop room and under and adjacent to the cookline appear worn and no longer durable.
The physical facilities shall be maintained in good repair. Repair or replace these surfaces to provide durable, cleanable surfaces.
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11/18/2014 | Standard Inspection |
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