- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
|
10/28/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of debris on metal storage shelf in back of facility.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean shelf to remove build-up and prevent contamination of food-contact containers.
|
10/28/2015 | Standard Inspection |
- The plumbing system was not properly maintained. Hand sink in kitchen detaching from wall, causing clog when in use.
A plumbing system shall be properly maintained. Re-attach sink to wall.
|
04/13/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is certified in food safety.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed 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.
|
04/13/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. -Observed buildup on shelves in the walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed the presence of live insects. -Observed small flies in the kitchen.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
|
10/16/2014 | Standard Inspection |
- Observed food employee washing hands when required.
- Observed cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
10/16/2014 | Critical Control Point Inspection |
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup inside the ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean interior of ice machine to remove buildup.
|
06/03/2014 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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.
|
06/03/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Pizza Hut 316544, 14089 Pearl Rd, Strongsville, OH 44136 »