- There is no test kit available for measuring the concentration of the sanitizer. No test strips on site. Provice test strips to properly test concentration of sanitizer at 3 compartment sink.
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.
- Non-food contact surfaces of equipment are dirty. Observed grease/food buildup at flat top grill (below & on side). Clean the flat top grill area (below & on sides) to remove grease.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Observed mold on walk in cooler ceiling. Clean ceiling at walk in cooler to remove mold.
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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12/15/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. Clean the filters at hood system to remove grease buildup. Also, clean the floor in hard to reach areas to remove food buildup.
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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07/08/2015 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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 properly thawed. Thaw foods under refrigeration or cold running water or as part of the cooking process. Ground beef found thawing in 3 compartment sink.
TCS food shall be thawed as required in this rule.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark all foods that are removed from its original packaging (i.e. deli meats, cheeses, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Non-food conntact surfaces of equipment are dirty. Clean interior of microwave to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Set up 3 compartment sink to properly wash/rinse/sanitize equipment/utensils. Utilize SaniTabs to sanitize equipment.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris. Clean the filters at hood system to remove grease buildup. Also, clean the floor in hard to reach areas to remove food buildup.
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.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all spray bottles.
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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07/01/2015 | Standard Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Observed a build-up of dirt and debris. Clean filters at hood to remove grease buildup.
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.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Lanel all spray bottles.
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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01/22/2015 | Standard Inspection |
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all spray bottles.
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. Correct By: 29-Jul-2014
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07/29/2014 | Standard Inspection |
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