- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
01/07/2016 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Full ash tray found in fod prep area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed 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
- Non-food contact surfaces of equipment are dirty. Cookline equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
|
01/07/2016 | Standard Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- 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.
|
09/21/2015 | Follow-up Inspection |
- Food employee was eating food in designated area.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation observed items in the walk in cooler and the glass cooler uncovered .
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- 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.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
|
09/09/2015 | Critical Control Point Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed food in contact with an unclean surface at the cook line observed a gross build up of dirt/spills on cart/cookline /observed food stored on the shelves in the walk in cooler, shelves dirty .
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Observed nonfood-contact surfaces constructed of unapproved materials. -in the back prep area observed cardboard use as a back splash for food prep
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable. remove card board and keep back splash area clean.
- 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 2 door glass cooler doors no correctly closing (rubber bands)
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 throughout the facility
back prep area, cookline, dry storage shelves, interior of cooler and cooler shelves .
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored observed single service items on the floor, etc.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
- Observed a build-up of dirt and debris on hood system and 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.
- Observed a build-up of dirt and debris throughout the facility surfaces, hard to reach places etc.
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.
|
09/09/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- Food received from the following approved sources: Sysco, Sherwood Food Distributers.
- Observed frozen tcs items (shrimp, raw meat) thawing under refrigeration.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Chemicals stored separate from food to prevent chemical contamination.
|
01/26/2015 | Critical Control Point Inspection |
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining metal storage racks in kitchen, and foil lining cooking equipment.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard and foil to provide a smooth and easily cleanable surface.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris on interior of 2-door freezer and 2-door cooler. Observed a build-up of dust on condenser fans in walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Clean interior of cooler and freezer, concetrating on shelves, door gaskets and bottom surface of cooler. Clean condenser fans of walk-in cooler to prevent contamination of food.
- Observed a build-up of dirt and debris on floors, concentrating in hard to reach places (under cookline, under sinks, etc). Observed a build-up of grease on oven hood and on exterior of cooking equipment, and food debris on wall behind prep table.
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. Focus cleaning on hard-to-reach places. Clean oven hood and exterior of oven equipment.
|
01/26/2015 | Standard Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Observed food in contact with an unclean surface observed white rice in cloth towel wrap(not clean) and grain rice in plastic container dirt and build up on exterior and interior..
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles Put rice in clean food grade cloth and clean bins for rice.
- Observed a build-up of dirt and debris -throughout the facility and in the hard to reach places.
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 unnecessary or nonfunctional items and /or litter on the premises papers, boxes, food containers etc. .
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
|
10/09/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated owner shared info regarding food order.-sysco
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
|
10/09/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Richie Chan's, 13181 Cedar Rd, Cleveland Heights, OH 44118 »