- Observed inadequate number of handwashing sinks (using one sink of 3 compartment sink).
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/21/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment is not approved by a recognized testing agency (microwave oven and 2 door refrigrator).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repair, replace household equipment.
- Observed inadequate equipment for cooling, heating or holding food (provide cambros for transporting food off site).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of microwave oven and bulk can opener).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (interior of Cres Cor hot box).
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of microwave oven).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed no service sink or curbed cleaning facility as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. According to PIC, mop water is diposed of inside toilet.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no handwashing sinks where required (facility currently has a 3 compartment sink - one of the sinks is used for handwashing).
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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07/21/2015 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Observed cold foods being held at 41°F or below.
- Equipment food-contact surfaces and utensils were not being sanitized (interior of ice machine).
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Equipment food-contact surfaces or utensils are dirty (interior of ice machine).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/28/2015 | Critical Control Point Inspection |
- Equipment is not approved by a recognized testing agency (household refrigerator).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment food-contact surfaces or utensils are dirty (ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (ice machine).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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01/28/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty (interior of ice machine).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/16/2014 | Critical Control Point Inspection |
- In-use utensils are improperly stored (ice scoop).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Store ice scoop inside a clean and sanitized container.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment is not approved by a recognized testing agency (household 2 door refrigerator and microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of ice .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove mold build up..
- Observed no service sink or curbed cleaning facility as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Currently, mop water is being dumped outside. I recommended that the mop water be dumped into the toilet until the mop sink issue is addressed.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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10/16/2014 | Standard Inspection |
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