- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Observed improper storage of food items. Numerous food items in the walk-in cooler are stored uncovered, nested or directly under dirty shelves/condensate lines which could contaminate them. Also, single use disposable containers are being re-used to store foods which could contamiante these foods.
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. Discontinue nesting products, storing them uncovered and/or below dirt or leaking water to prevent their contamination. Discontinue use of single service disposable containers to prevent food contamination.
- Critical: TCS foods were not being held at the proper temperature. Numerous TCS foods were above the required 41F including butter pats at both waitress stations, butter on the expo line and a variety of egg batters on ice baths on the cookline.
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. If TCS foods are held "cold" above the required 41F they must be time stamped to ensure a four hour discard and the facility must have a written policy in place to desginate foods that will be used with time in lieu of temperature.
- Critical: Equipment food-contact surfaces or utensils are dirty. The can opener and the rear meat slicer contain build up which could contaminate food.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these units to prevent food contamination.
- Non-food contact surfaces of equipment are dirty. The cookline/fry station has significant grease build up including the hood system, ansul arms, pipes above cookline, sides of grill and fryers and area below these units which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these units to deter pests.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. It appears that the two compartment rear food prep sink does not have the required 2 inch air gap over a floor drain (like the produce sink has) which could allow back-siphonage of sewer gas and food contamination.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Either always use a barrier (bus tub or pan) or create a 2 inch air gap (collander with two inch feet) to prevent food contamination.
- Critical: Handwashing sink is being used for purposes other than handwashing. The one compartment hand sink adjacent to the rear cookline was being used for food prep.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue use of this sink for anything except hand washing to prevent food contamination.
- The plumbing system was not properly repaired. The condensate line in the pastry walk in was leaking and could have contaminated nut rolls on that shelf. The skillet fill hose is leaking and could attract pests
be sure this line has a backflow preventer to prevent back siphonage into the potable water line.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Several surfaces had broken or missing tiles including the floor in front of the tilt skillet and in the dish room which allowed for standing water, the cove base and floor wall junction near the pantry, the floor leading down in front of the walk-in freezer, and the threshold beneath the rear exit door (left), rear storage area (pop) and heading into the bakery which are no longer durable and cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace these worn surfaces to provide durable, cleanable floor and wall surfaces.
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08/17/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The dish machine was not properly sanitizing by either high temp or chlorine sanitizer and the PIC was not sure of the correction procedure.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Provide certification in food protection for PICs so that they can properly demonstrate the washing>rinsing>sanitizing procedures and prevent foodborne illness.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Several TCS cold foods (butter pats, butter and egg mix liquids) were being stored on ice baths or at room temperature above the required 41F which could support pathogen growth.
If ice baths or room temperature will be used to "cold hold" TCS foods they must be time stamped with a four hour discard time and time in lieu of temperature must be employed. You must 1) have a written policy in place that outlines which foods will be held using this method 2) all TCS foods held above 41F for more than four hours must be discarded.
- Observed food in coolers that was nested inside of other food, uncovered, directly below a leaking condensate line which could contaminate food products. Also, single service disposable containers (salad dressing) were being washed>rinsed>sanitized and re-used for food storage which could contaminate that food.
Discontinue nesting of foods and cover all foods in coolers to protect them from dust and debris and other food products that could cross-contaminate or impose allergens. Discard single use containers (or recycle them) to prevent food contamination.
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08/17/2015 | Critical Control Point Inspection |
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