- Fixed equipment did not appear to be properly sealed or spaced for cleaning. - Observed unsealed hand sink at front of facility.
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
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle to remobe build-up and prevent contamination of ice.
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10/05/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. - Observed timers on products held in lieu of temperature. Products are not held a maximum of 2 hours per conversation with PIC.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/05/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. -Observed buildup inside the ice scoop holder near the ice machine.
Nonfood-contact surfaces of equipment shall be kept clean. -Corrected
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03/26/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received approved sources.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. -Observed timers in use for product that is held with time in lieu of temperature control. Product is not held longer than 2 hours.
- 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 small, shallow pans of pasta cooling in the walk-in cooler.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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03/26/2015 | Critical Control Point Inspection |
- Fixed equipment did not appear to be properly sealed or spaced for cleaning. -Hand sink in the front service area was not attached securely to the wall.
Equipment that is fixed shall be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. -Attached and seal hand sink to the wall.
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10/21/2014 | Standard Inspection |
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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10/21/2014 | Critical Control Point Inspection |
- The plumbing system was not properly maintained. -Observed waste pipe to the front hand sink repaired with unapproved materials. -Observed a leak in the condensate line in the walk-in cooler.
A plumbing system shall be properly maintained. -Repair as necessary.
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06/13/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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06/13/2014 | Critical Control Point Inspection |
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