- Critical: The operator did not properly restrict the duties of a food employee(s) with reported symptoms. Supplemental information will be provided to PIC regarding proper restriction and exclusion
To prevent the transmission of foodborne illness, the person in charge shall restrict the duties of a food employee of a food service operation or retail food establishment that has any of the symptoms listed in paragraph (A)(1) of this rule.
- Equipment is not approved by a recognized testing agency. Microwave is non commercial grade
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed no handwashing sinks where required. There is no handsink in the front prep area. Only in the restrooms in the back of the facility
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
- Observed a build-up of dirt and debris. A detailing is needed for hard to reach locations throughout kitchen and storage areas. Nozzles on soda machine, also top of pizza oven
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.
|
10/08/2015 | Standard Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- 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.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: US foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
10/08/2015 | Critical Control Point Inspection |
- Observed inadequate number of handwashing sinks. No hand sink in back prep area (exist hand sinks in men's and women's restrooms in back).
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
- Hand washing facilities are properly supplied.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: US Foods, Gallucci's, etc.
- Food reheated for hot holding to 165°F within two hours per PIC (ex= sauce, meatballs).
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
03/23/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize interior surface of white microwave to remove build-up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris on door gaskets and floor of dough rising unit, 2-door low boy cooler, and white cabinets in back prep area.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed missing light shield in back prep area.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no handwashing sinks where required. Observed no hand sink in back prep area (exist hand sink in women's and men's restroom in back).
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
- The physical facilities are not being maintained in good repair. Wall behind fryers is cracked and peeling.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on floor of front prep area, concentrating along border of wall and under 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.
|
03/23/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of food debris on interior of microwaves in kitchen.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of microwaves to prevent contamination.
- Nonfood-contact surfaces of equipment are dirty. Observed a build-up of mold and food debris in door gaskets of prep coolers in kitchen. Observed a build-up of food debris on interior bottom of dough rising unit. Observed a build-up of food debris on exterior of cooking equipment.
Clean and sanitize door gaskets and interior of dough rising unit to prevent contamination of food. Clean exterior of cooking equipment to provide a sanitary surface and deter pests.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. The light bulb strips in back storage area are not shielded.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no handwashing sinks where required. There is no hand washing sink in back preparation/storage area.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
- Observed a build-up of dirt and debris on floor of kitchen, concentrating along the wall, behind 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.
|
09/24/2014 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- PIC knowledgable in food safety questions regarding facility.
Discussed approved cooling method (chill stick), reheating, hot/cold holding temperatures.
- Food received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Sauce reheated to 165 within 2 hours per PIC.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Facility does not serve animal foods in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
|
09/24/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous TCS foods not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 24-Jun-2014
- Non-food contact surfaces of equipment are dirty. Observed a build up of food debris and dirt on the gaskets and bottoms of the under counter coolers in the front.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the front coolers to prevent cross contamination and deter pests, Replace/repair the gaskets to allow for proper suction to keep temperatures at or below 41F and to prevent the entry of pests.
- Observed unapproved materials covering the walls or ceiling. Observed broken ceiling tiles and exposed, hanging insulation in the dry storage room.
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. Repair the ceiling to provide a smooth and cleanable surface, as well as to prevent the entry of pests.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. The light bulb in the walk in cooler was not properly shielded.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no handwashing sinks where required. The back prep area has no handwashing sink.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code. Handwashing sinks should be easily accesible and readily available to promote proper handwashing of food prep employees.
- Observed a build-up of dirt and debris. Observed a build-up of debris in the hood over the fryer, as well as a build-up of dust on the top surface of the pizza oven. Observed a build-up of debris on floors in walk in cooler, as well as around floor basing.
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. Thoughly clean the facilities to remove build-up of food debris and to deter pests.
|
06/24/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
06/24/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Tasty Pizza Shop, 5101 Mayfield Rd, Lyndhurst, OH 44124 »