- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- TCS foods were not being held at the proper temperature (chicken and meatballs).
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.
- Equipment is not approved by a recognized testing agency (microwave and chest freezer).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- 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.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system (indirectly plumbed food prep sink).
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
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
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12/16/2015 | Standard Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature (chicken and meatballs).
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
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12/16/2015 | Critical Control Point Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- 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 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.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Equipment food-contact surfaces or utensils are dirty (not cleaned frequently enough).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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08/20/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household microwaves with NSF approved commercial grade units.
- 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.
- Critical: Equipment food-contact surfaces or utensils are dirty (pizza cutter, spatulas etc. are not being cleaned frequently enough).
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 (pizza cutter, spatulas etc. are not being sanitized frequently enough).
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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08/20/2015 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature (TCS foods inside prep cooler).
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. *Except items inside pasta cooler
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/11/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature.
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.
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order (pasta cooler).
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.
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02/11/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 29-Aug-2014
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace microwave ovens with NSF approved commercial grade units.
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household microwave ovens with NSF approved commercial grade units.
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order (prep cooler).
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 and/or components are not maintained in good working order.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty (inerior of ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 02-Sep-2014
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10/07/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 29-Aug-2014
- TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace microwave ovens with NSF approved commercial grade units.
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household microwave ovens with NSF approved commercial grade units.
- Equipment and/or components are not maintained in good working order (prep cooler).
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 and/or components are not maintained in good working order.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty (inerior of ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 02-Sep-2014
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09/11/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 29-Aug-2014
- Equipment is not approved by a recognized testing agency (microwave ovens).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace microwave ovens with NSF approved commercial grade units.
- Equipment and/or components are not maintained in good working order (prep cooler).
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.
- Critical: Equipment food-contact surfaces or utensils are dirty (inerior of ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 02-Sep-2014
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08/28/2014 | Standard Inspection |
| No violation noted during this evaluation. | 08/28/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Pizzazz Restaurant, 839 Som Center Rd, Mayfield, OH 44143 »