- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Prep top cooler cutting board.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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12/22/2015 | Follow-up Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Prep top cooler cutting board.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up of dust/debris on metal shelving used for dry storage, build up on bottom shelf of metal prep table, build up on dough press.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 22-Dec-2015
- Observed a build-up of dirt and debris. Observed excessive build up on floor under and between equipment especially the prep top cooler, build up of food and grease on sides of cook line equipment, debris in mop closet.
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. Clean floor, cook line equipment, and mop closet to maintain a sanitary environment and to deter pests. Correct By: 22-Dec-2015
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12/08/2015 | Standard Inspection |
- A food thermometer was not readily accessible. Thermometer was not in use and was not properly calibrated.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Food equipment surfaces are not cleaned at the required frequency. Containers used to sauce wings and the dough mixer are not being cleaned immediately afteruse.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean all food contact surfaces immediately after use to prevent bacterial growth. Recommend a change tto he method in which wings are sauced to eliminate the buckets. Correct By: 22-Oct-2015
- The handwashing sink was not easily accessible. A large trash can was in front of the handsink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 22-Oct-2015
- The physical facilities are not being maintained in good repair. The kitchen floor is broken in several areas.
The physical facilities shall be maintained in good repair. Repair the floor where needed to ensure that they are smooth and easily cleanable. Correct By: 15-Jan-2016
- Observed a build-up of dirt and debris. The floors of the kitchen and cook line are dirty.
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. Thoroughly clean the floor under and around the equipment to remove all buildup. Correct By: 22-Oct-2015
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10/15/2015 | Follow-up Inspection |
- A food thermometer was not readily accessible. Thermometer was not in use and was not properly calibrated.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Containers used to sauce wings and the dough mixer are not being cleaned immediately afteruse.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean all food contact surfaces immediately after use to prevent bacterial growth. Recommend a change tto he method in which wings are sauced to eliminate the buckets.
- Critical: The handwashing sink was not easily accessible. A large trash can was in front of the handsink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The physical facilities are not being maintained in good repair. The kitchen floor is broken in several areas.
The physical facilities shall be maintained in good repair. Repair the floor where needed to ensure that they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. The floors of the kitchen and cook line are dirty.
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. Thoroughly clean the floor under and around the equipment to remove all buildup.
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09/30/2015 | Standard Inspection |
- Observed boxes of raw chicken wings on the floor of the kitchen.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Operator removed the wings.
- Food equipment is dirty with dust and or grease buildup.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean all of the equipment in the kitchen to remove dust and grease buildup.
- There are missing or broken floor tiles in the kitchen.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the floor where needed to make it smooth and easily cleanable.
- Observed a build-up of dirt and debris on the floor and walls throughout the kitchen.
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. Clean the floor under and around all equipment to remove all buildup.
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01/30/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Raw animal foods must be properly stored below and away from ready to eat foods like produce and or lunch meats. Reorganize three door cooler so that raw meats are stored below all other foods. Correct By: 17-Nov-2014
- Critical: Mold was observed growing in the ice machine.
Thoroughly clean the interior of the ice machine to remove all mold and prevent contamination from the ice.
- Observed a build-up of dirt and debris.
Clean the floors, walls, and equipment under and around the fry line to remove all food buildup. Correct By: 17-Dec-2014
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11/17/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Rkj Inc. Dba Mr. Gee's Bar, 593 Broadway Ave, Bedford, OH 44146 »