- Equipment and/or components are not maintained in good working order. Repair/ replace reach in cooler to eliminate the leak near the bottom of the doors.
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 or utensils are dirty. Clean interior of ice machine to remove buildup.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize interior of ice machine once cleeaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install light shield in kitchen area where missing.
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.
|
10/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Toxic materials are properly identified and stored.
|
10/02/2015 | Critical Control Point Inspection |
- 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 - discussed with operator.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
|
01/13/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed smoking of tobacco in the facility at the time of inspection.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build-up on the inside of the ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize ice machine as soon as possible.
- Cooking equipment or pan surfaces are dirty. Observed buildup of grease and food particles on inside of hood.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Remove grease and clean hood and surrounding areas with more frequency.
- Non-food contact surfaces of equipment are dirty, including floors, shelves, exterior of hot holding unit. .
Nonfood-contact surfaces of equipment shall be kept clean. Clean floors and shelves with more regularity.
- 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.
|
01/13/2015 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Repair ventilation system over/near kitchen dishwasher to stop dripping. Maintenance called for repairs.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean hood over cookline to remove buildup. Cleaning is scheduled for July per manager.
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.
|
07/02/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
- Toxic materials are properly identified and stored.
|
07/02/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Paradise Party Center, 7874 Broadview Rd, Parma, OH 44134 »