- Critical: (CORRECTED DURING INSPECTION) Observed food that was not properly protected from contamination by separation, packaging, and segregation. - Observed container of raw chicken stored above tomatoes in reach-in cooler.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up of food debris in hard-to-reach places of deli slicers. - Observed a build-up inside dipper wells at ice cream counter.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize deli slicers and dipper wells to remove build-up and prevent contamination of food.
- Observed a build-up of dirt and debris. - Observed a build-up of grease on floor under cook line and a build-up of debris on floor of walk-in cooler.
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.
|
12/14/2015 | Standard Inspection |
- Observed improper storage of food items. - Observed items stored directly on floor of walk-in cooler (ex= eggs, milk, juice).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up on blade of can opener. - Observed a build-up of food debris on plastic spoons served with ice cream.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize blade of can opener to remove build-up. - Discard/replace plastic spoons.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside reach-in cooler and reach-in freezer in back prep area. - Observed a build-up of food debris inside microwaves.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of cooler, freezer, and microwaves to remove build-up and prevent contamination of food.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cooking equipment, and on wall behind cooking 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.
- (CORRECTED DURING INSPECTION) Observed personal care items that were not stored in a designated employee storage area. - Observed cell phone stored on food contact surface.
Employees shall store their personal care items in facilities as specified under (K)(2) of rule 3717-1-6.2 of this code.
|
05/19/2015 | Standard Inspection |
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed grease buildup on the hood and filters.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/27/2014 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed packaged raw chicken stored above ready-to-eat food in the reach-in cooler. -Observed packaged raw eggs stored above beverages and salad in the walk-in cooler and above packaged beverages in the display refrigerator.
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
- Critical: TCS foods were not being held at the proper temperature. -Observed meatballs holding between 106F and 120F in the steam table.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. -Corrected
- Observed a build-up of dirt and debris. -Observed grease buildup on the hood and walls in the fryer area.
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.
|
06/02/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Strongsville Deli, 20942 Drake Rd, Strongsville, OH 44136 »