No violation noted during this evaluation. | 11/25/2015 | Standard Inspection |
No violation noted during this evaluation. | 07/16/2015 | Standard Inspection |
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Trash is outside of the dumpster.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
- 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
- The physical facilities are not being maintained in good repair. Tiles are missing in the kitchen floor.
The physical facilities shall be maintained in good repair. Replace tiles to provide a smooth and easily cleanable surface.
- Observed a build-up of dirt and debris on rear kitchen floor.
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. Use effective means to clean on a daily basis to prevent build-up.
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01/07/2015 | Standard Inspection |
No violation noted during this evaluation. | 06/18/2014 | Follow-up Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so (prior to donning gloves).
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: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Correct By: 11-Jun-2014
- Critical: Equipment and/or utensils contain improper materials. There is a wood table in the kitchen that is porous and used for food prep.
To prevent illness, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Critical: Kitchen hand sink does not have a supply of paper towels.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Correct By: 11-Jun-2014
- The physical facilities are not being maintained in good repair. Cove molding strip in the kitchen is peeling away from the wall.
The physical facilities shall be maintained in good repair. Replace or re-apply cove molding to allow for ease of cleaning.
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06/11/2014 | Standard Inspection |
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