- Unapproved food contact surfaces contained wood and/or wicker. Observed food storage shelves constructed of bare wood in the kitchen and dry storage areas. Utensils are also stored in direct contact with wooded drawers in the kitchen.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Replace or seal wood shelving and drawers so that the surfaces are smooth and easily cleanable.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed the use of cardboard liners on shelves in the dry storage area.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Discontinue the use of cardboard liners to ensure easy cleaning and to prevent pests.
- Non-food contact surfaces of equipment are dirty. Observed grease and dirt buildup on the exterior surfaces of cooking equipment and on the storage shelves in the cooking area/above three-comp sink. Also observed dust buildup on equipment/coolers in the bar area.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean the exterior of all equipment and storage shelves
- Observed no conveniently located handwashing sink(s). Handwashing sink in the kitchen is not conveniently located for use
The sink is installed below the three compartment sink.
- Observed a build-up of dirt and debris on the floor in the kitchen (surrounding cookline equipment, beneath the three compartment sink, 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. Thoroughly clean floors to remove dirt and debris.
|
10/30/2015 | Standard Inspection |
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. [Thoroughly clean the exterior of all equipment.]
- The Hand washing sink(s) are not located to allow convenient use by employees.
To ensure frequent and proper hand washing, a hand washing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and ware washing area, and in, or immediately adjacent to, toilet rooms. [Kitchen hand washing sink is located under the drain board for the three compartment sink.]
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. [Repair the leak at the ceiling by the women's restroom.]
- Observed a build-up of dirt and debris.
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. [Thoroughly clean the floors & walls under & around all Equipment].
- The ventilation system was not being properly cleaned or was creating a public health hazard.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. [Clean the hood system over the cooking equipment.]
|
01/27/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/19/2014 | Other Inspection |
- 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' hand washing. (Hand washing sink is not readily accessible for use.)
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods.
- Exterior of cooking equipment was dirty and greasy.
Routinely or as necessary clean the exterior of the equipment such as the fryer, refrigerator, stove, etc.
- Critical: The hand washing sink(s) are not located to allow convenient use by employees.
A hand washing 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. (Hand washing sink is located under the drainboard for the three compartment sink, with approximately six inches of free space for hand washing.)
- The ventilation system was not being properly cleaned.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. [Clean the hood system over the cooking equipment.]
|
09/12/2014 | Follow-up Inspection |
- 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' hand washing. (Hand washing sink is not readily accessible for use.)
- Observed packaged foods stored or displayed directly in contact with ice and/or water.
Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. (Previously frozen foods were being stored in a home style beverage cooler with ice. Hamburgers and french fries were in an opened package in contact with ice used as a coolant. These items have been cross contaminated. Discard them immediately.)
- Critical: TCS foods were not being held at the proper temperature.
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. (Opened containers of pickle relish, jalapeno peppers, and banana peppers were being held in the walk in refrigerator at 51 degrees Fahrenheit. Previously frozen items such as jalapeno poppers, breaded mushrooms, and mozzarella sticks were still in the reach in freezer that was not working. Dispose of these items.)
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Exterior of cooking equipment was dirty and greasy.
Routinely or as necessary clean the exterior of the equipment such as the fryer, refrigerator, stove, etc.
- Critical: The hand washing sink(s) are not located to allow convenient use by employees.
A hand washing 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. (Hand washing sink is located under the drainboard for the three compartment sink, with approximately six inches of free space for hand washing.)
- The ventilation system was not being properly cleaned.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. [Clean the hood system over the cooking equipment.]
|
09/09/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Swinging Door/Tuma's Inc, 21093 Center Ridge Rd, Fairview Park, OH 44126 »