- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee prepping prepared sandwiches wrappers after sweeping the floor. Handsink was blocked
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed soiled soda dispenser nozzles. Nozzles need to be taken down, cleaned, and sanitized
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: The handwashing sink was not easily accessible. Observed a six pack of beer in the handsink, a ladder was placed in front of the sink
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. Observed dusty fan guards in the walk in coolers
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.
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11/02/2015 | Standard Inspection |
- Observed a build-up of dirt and debris (floors).
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. Maintain floors in a clean and sanitary manner. Clean under and behind all all equipment.
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04/07/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of rear storage cooler and food prep counter).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (freezers in rear prep area).
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (rear storage cooler).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris (floors).
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. Clean under and behind all equipment. Remove all empty chemical bottles
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11/10/2014 | Standard Inspection |
- Observed a build-up of dirt and debris (floors under and behind all equipment).
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. Maintain floors in a clean and sanitary manner. Clean under and behind all equipment.
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05/06/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Speedway #3345, 6073 Mayfield Rd, Mayfield Heights, OH 44124 »