- Equipment is not approved by a recognized testing agency. Only commercial grade or NSF equipment to be in use.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Repair floors/walls in kitchen and floor in walk in cooler. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. grease buildup under fryer.
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 unnecessary or nonfunctional items and /or litter on the premises.
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.
|
01/15/2016 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Staff working in kitchen need to go to person in charge training at a minimum to learn how to handle food and maintain a kitchen.
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.
- Equipment food-contact surfaces and utensils were not being sanitized. Use a sanitizer in the kitchen for washing dishes, etc. Bleach or sani-tabs.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Repair floors throughout location to be smooth and cleanable, inside walk in cooler also.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Kitchen hand sink needs constant supply of hand soap.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Remove unneeded material and store equipment clean.
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.
|
11/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
|
11/16/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Pizza dough mixer used to make dough and then not cleaned out after use. Clean mixing bowl AFTER dought is made. Store in clean condition.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Floor and walls in poor condition, floor in walk in cooler in poor condition. Missing base cove molding.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed a build-up of dirt and debris. Under equipment especially under fryer area.
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.
|
05/13/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Replace door seals in front prep cooler and other units if necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Temperature should be 180f on the rinse cycle of the dishwasher. Refill soap and rinse agents for dishwasher also.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Repair walls, floors where needed to be smooth and cleanable. Missing floor tile in kitchen and in walk in cooler. Replace missing base cove in kitchen.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
|
03/18/2015 | Standard Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
03/18/2015 | Critical Control Point Inspection |
- Observed foods that are from an unapproved source.
Foods shall be obtained from approved sources. Chili in walk-in cooler was brought in from a patron of facility. No outside foods from an unapproved source are to served to customers at facilty.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety 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. All foods prepared/repackaged at facility are to be label/dated w/ either the date the food was prepared/repackaged or the date the product is to be pulled.A maximum of seven days is allowed for such foods to be used.
|
02/04/2015 | Critical Control Point Inspection |
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
|
02/04/2015 | Other Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. After talking w/ employee who works behind the bar and does drink garnish prep it was learned that the raw lemons/limes used for the garnishes are not be properly washed prior to prep. Ensure all raw produce that is not prewashed/ready to use is thoroughly cleaned prior to preping and serving.
- Critical: Observed food in contact with an unclean surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Ice scoop stored on top of ice machine which was not a clean/sanitary surface. Scoop should be stored outside of ice bin but in a manner that is clean and sanitary as discussed. Correct By: 21-Jan-2015
- Equipment components are not intact, tight or properly adjusted.
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 damaged gaskets for cooler doors at prep top unit in front kitchen so unit can run more efficiently and proper sanitation can be maintained.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean and sanitize the interiors of all reach down beer coolers on bar line to address excess water/dirt/accumulate. Further, clean interior lining of doors for prep top cooler in front kitchen to address dirt/mold.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
Provide 2" air gap for drain lines for ice machine and ice bins at the bar. Lines are indirectly plumbed but the discharge for the lines are below the grade of the floor. Air gap will eliminate the potential for the back siphonage of sewage into the ice stocks in the case of a sanitary sewer back up Correct By: 04-Feb-2015 Correct By: 04-Feb-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
|
01/21/2015 | Standard Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
09/30/2014 | Critical Control Point Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Missing floor tile in kitchen area and in walk in cooler.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace missing floor tile.
|
09/30/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Paponetti's Pizza & Pub, 5805 Smith Rd, Brook Park, OH 44142 »