- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up on baffle of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize baffle of ice machine to remove build-up and prevent contamination of ice.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease and food debris on plumbing of 3 compartment sink, near grease trap.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean plumbing to remove build-up and deter pests.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. - Observed several spray bottles of cleaning chemicals being stored without a label.
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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11/12/2015 | Standard Inspection |
- Critical: (CORRECTED DURING INSPECTION) Observed food that was not properly protected from contamination by separation, packaging, and segregation. - Observed raw shrimp stored on packages of bottled water.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. - Corrected: items rearranged.
- Observed a build-up of dirt and debris on top of grease trap next to 3 comp sink.
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.
- Critical: Observed containers of poisonous or toxic chemicals that did not contain the manufacturers label. - Observed unlabeled spray bottles of green and yellow chemicals.
To prevent illness, containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
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05/05/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/09/2015 | Consultation Inspection |
- Fixed equipment did not appear to be properly sealed or spaced for cleaning. -The 3-compartment sink is not sealed correctly to the wall.
Equipment that is fixed shall be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. -Re-seal 3-compartment sink to the wall so that it is smooth and easily cleanable.
- Equipment components are not intact, tight or properly adjusted. -Observed refrigerator drawer that does not close completely.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Repair or replace refrigerator drawer to ensure proper cold hold temperature.
- Critical: Equipment food-contact surfaces or utensils are dirty. -Observed buildup on ice scoop and ice scoop holder.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. -Corrected
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10/29/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/14/2014 | Follow-up Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation. -Observed food employee wearing a bracelet.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. -Corrected
- Observed improper use and/or maintenance of wiping cloths. -Observed wet wiping cloths stored on coutnertops. Observed sanitizer buckets stored directly on the floor.
Cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
- Fixed equipment did not appear to be properly sealed or spaced for cleaning. -The silicon sealing between the sinks and the walls has deteriorated.
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
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06/16/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Sarku Japan, 500 Southpark Ctr Fc-5, Strongsville, OH 44136 »