- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed frozen potentially hazardous foods thawing incorrectly. Raw fish found thawing at room temperature. Corrected.
Frozen potentially hazardous foods must be thawed according to approved methods (under refrigeration, under cold running water, as part of the cooking process, in microwave immediately prior to cooking).
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
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12/08/2015 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Frozen fish found thawing at room temperature. Corrected.
TCS food shall be thawed as required in this rule.
- Equipment is not approved by a recognized testing agency. When home style equipment fails, it must be replaced with commercial grade equipment (NSF certified or equivalent) (refrigerator, crock pots, freezers).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- 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. Floor, especially in hard to reach places (under/behind equipment, in corners, etc.).
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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12/08/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature brown rice62F, chicken 65, raw chicken 56F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Not enough space was provided for holding all soiled or clean utensils in the warewashing area- observed drain area being used as food prep area discontinue. .
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing.
- Critical: Food equipment surfaces are not cleaned at the required frequency interior of true freezer, grill line, can opener, etc.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Observed a build-up of dirt and debris on the floors , storage units (racks), shelves, back area, food prep counters etc.
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.
- Observed unnecessary or nonfunctional items and /or litter on the premises- reviewed with owner continue to address clutter of misc items and items not in use or non functional.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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06/10/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from approved supplier.
- Time/temperature controlled for safety foods were not being held at the proper temperature see tcs food listed. .
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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06/10/2015 | Critical Control Point Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Observed inadequate number of handwashing sinks.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
- Foods are received from licensed food preveyor
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Equipment food-contact surfaces or utensils are dirty coolers, food prep surfaces, .
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Toxic materials are properly identified and stored.
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02/24/2015 | Critical Control Point 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 the application of a post-sanitizing rinse in an unapproved warewashing machine, or in an unapproved manner observed a rinse and towel dry of food containers .
After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: the rinse is applied from a warewashing machine that complies with this code
- Critical: Observed inadequate number of handwashing sinks at this time facility does not have handsink in the food prep area, previously used sink adjacent to food prep area near hot holding area-unable to access sink without causing cross contamination-reviewed with owner .
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided.
- Observed unnecessary or nonfunctional items and /or litter on the premises in back area/surounding walk in cooler etc.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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02/24/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed cold foods being held at 41°F or below at the time exist only cold prep no cooking or hot holding .
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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01/15/2015 | Critical Control Point Inspection |
- Observed unnecessary or nonfunctional items and /or litter on the premises .
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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01/15/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Sun Luck Garden Chinese Restaurant, 1901 S Taylor Rd, Cleveland Heights, OH 44118 »