- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention observed PIC lacking knowledge of cold holding temperatures ( hot dogs, ground beef etc. observed on counter on ice above 41 F ) .
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.
- TCS foods were not being held at the proper temperature observed hot dogs 47F, chicken bites 123F and sliced tomatoes 55 .
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. Observed some tcs foods on counter in ice not holding 41F or below. addressed at the time .
- Observed a build-up of dirt and debris on the floor area near the front 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.
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12/07/2015 | Standard Inspection |
- Observed improper method for cooling TCS foods observed hamburger meat in cooler at 50-55F cooling from last night.-discarded by manager
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Equipment and/or components are not maintained in good working order repair front area freezer to a 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.
- Equipment and/or components are not maintained in good working order observed low boy freezer at 36 F (observed food safety logs indicating freezer not operational since 7/14/15) .
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.
- Observed a build-up of dirt and debris at hard to reach areas of floor(near front fountain machine-exist odor, area near the fryers to remove grease build up and interior of the walk in freezer -observed trash and debris) .
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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08/10/2015 | Standard Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters. at the time of the follow up exist a pan of hamburgers date marked from saturday at 45-46F . discarded at the time of the inspection
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less
- Equipment and/or components are not maintained in good working order. walk in cooler at 57 F.
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. discussed with managers - front cold holding unit lack mechanical refrigeration. at the time of the inspection facility had limited ice.
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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01/26/2015 | Follow-up Inspection |
- TCS foods were not being held at the proper temperature tcs foods in the walk in cooler above 41 F chili, tomatoes, hamburger ( 4pans of chili, hamburger (3 pans)-discarded .
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 and/or components are not maintained in good working order. discussed with managers - front cold holding unit lack mechanical refrigeration. at the time of the inspection facility had limited ice.
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. walk in cooler at 57 F.
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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01/23/2015 | Standard Inspection |
- Critical: Observed the presence of live insects, rodents, and other pests observed cock roach crawling across desk in office of facility.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions.
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09/10/2014 | Other Inspection |
- A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order.-repair handsink to a working order at the time of the inspection handsink hot water nozzle broken.
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. Correct By: 18-Aug-2014
- The physical facilities are not being maintained in good repair repair the hood system filter -properly installed.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on hood system filters. .
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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09/03/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature- philly meat, tomatoes, lettuce and hot dogs -45-50F in the walk in cooler- addressed door closed during repairs and items in cooler close to door were removed to other coolers or freezer-corrected. .
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.
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order.-repair handsink to a working order at the time of the inspection handsink hot water nozzle broken.
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. Correct By: 18-Aug-2014
- Critical: The handwashing sink was not easily accessible remove all items blocking use of handsink.(repair handsink to working order)
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 18-Aug-2014
- The physical facilities are not being maintained in good repair repair the hood system filter -properly installed.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on hood system filters. .
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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08/04/2014 | Standard Inspection |
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