- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Non-food contact surfaces of equipment are dirty. The sides of the fryer and tray below it and sides of the grill contain greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to reduce grease build-up and to deter pests.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Missing cove base and floor tiles below the three compartment sink and a lack of sealant on the walk-in cooler floor allow dirt to accumulate.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace these surfaces to allow for cleaning and to deter pests.
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01/27/2016 | Standard Inspection |
- Observed food employee changing gloves when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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01/27/2016 | Critical Control Point Inspection |
- Observed food employee washing hands when required.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Cold cuts, cheese, cooked soups, pasta salads and other open TCS foods were not date marked to ensure a one week rotation.
Date mark these products to ensure a one week rotation.
- Several food items were being stored in open #10 cans which could contaminate food.
Discontinue storing food in open #10 cans, instead store in approved containers such as stainless steel or plastic to prevent food contamination.
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07/31/2015 | Critical Control Point Inspection |
- Critical: Observed food in contact with an unclean surface. Open #10 cans (3) were housing food in the walk in cooler which could contaminate food.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Discontinue storing food in open #10 cans, instead used approved containers to prevent food contamination.
- 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.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Missing floor tiles were noted under the three compart sink and in the walk in which do not provide a smooth cleanable surface.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace these tiles to facilitate cleaning. Correct By: 01-Sep-2015
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07/31/2015 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- The physical facilities are not being maintained in good repair. Floor beneath the 3 compartment sink and floor in the walk-in cooler are worn and not cleanable
The physical facilities shall be maintained in good repair. Repair or replace these floor surfaces to provide durable surfaces. Also, clean the vents on the ceiling above the 3 compartment sink and food prep area to eliminate build up and to prevent food an utensil contamination,
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02/05/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
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02/05/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
Gloves were used properly to prevent food contamination.
- All TCS foods were cold held at or below 41F to inhibit pathogen growth
Foods are properly cold held to prevent foodborne illness
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12/16/2014 | Critical Control Point Inspection |
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: The plumbing system was not properly repaired. Hand sink drains slowly which could allow for standing water and attract pests.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair this sink to facilitate its use
- The physical facilities are not being maintained in good repair. The floor near the grease trap and in the walk in cooler are worn and no longer cleanable/durable.
The physical facilities shall be maintained in good repair.
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12/16/2014 | Standard Inspection |
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