- Fixed equipment did not appear to be properly sealed or spaced for cleaning.
Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Food prep sink has no hot/cold water or faucet in place. Restore all function at food prep sink as discussed so any food related activities such as rinsing pasta and washing vegetables etc... is conducted at this sink locale as per rules. Sanitary line shall be indirectly plumbed w/ a minimum 2 " air gap as per rules. Correct By: 27-Oct-2015
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10/13/2015 | Standard and Complaint Inspection |
- Critical: Observed improper storage of poisonous or toxic materials. - Observed spray bottles of cleaning chemicals stored above paper products and to-go boxes behind bar and on rack containing dishes in kitchen.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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07/08/2015 | Standard Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed food with date marks past 7 days in the refrigerators.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Non-durable equipment observed. -Observed plastic buckets in use that are not food-grade or designed for food use.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. -Provide food containers that are intended for use in a commercial kitchen and are designed to be used in contact with food. Discard buckets.
- Critical: Observed improper storage of poisonous or toxic materials. -Observed chemicals stored above food containers and food contact surfaces in the kitchen and in the bar.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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01/06/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed food in the prep table at 50F.
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, or at 41°F or less. -Manager stated refrigerators were serviced on 7/21/2014. Temperature control was adjusted. Monitor temperature and discard food items that have been above 41F for longer than 4 hours.
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed food buildup on the meat slicer.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. -Cook stated the slicer is used during the prep in the morning. After use, break down the slicer and then wash, rinse, and sanitize all components to remove food buildup and debris. Slicer was cleaned and sanitized during inspection.
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07/22/2014 | Standard Inspection |
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