- Hand washing facilities are properly supplied.
- 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.
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11/23/2015 | Critical Control Point Inspection |
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment and/or components are not maintained in good working order. Observed broken gaskets on below counter coolers in prep area Observed a build-up of ice in the white freezer in kitchen
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. Repair or replace gaskets to allow for proper seal remove build-up of ice in freezer to allow for smooth and easily cleanable surfaces.
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11/23/2015 | Standard Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. back door has a gap large enough to allow entry of pests
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed a build-up of dirt and debris. observed a buildup of flour behind equipment and in hard to reah areas of kitchen
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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03/11/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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03/11/2015 | Critical Control Point Inspection |
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