- Food storage containers are not properly labeled. For all bulk working containers for dry ingredients. This includes spray bottles containing water
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. All food items throughout prep and kitchen area must be stored at least 6 inches above ground. Observed flour and buckets containing food stored directly on floor
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.
- A food packaged in the facility did not contain a label. Breads, pastries. All grab and go food items must contain a label that includes ingredients, manufacturer info, and total weight
Foods shall be labeled as specified in this rule.
- Observed an accumulation of grease or condensation from ventilation hood system.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Observed a build-up of dirt and debris. Microwaves, walls, hard to reach areas under storage and 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.
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01/07/2016 | Standard Inspection |
- Food storage containers are not properly labeled. Bulk dry ingrendient containers were not labeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed food items in walk in cooler and in general kitchen area stored directly on the floor
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.
- A food packaged in the facility did not contain a label. Observed grab and go items not properly labeled. Must add a list of ingredients and total weight of item to the label.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency. Observed a non commercial grade microwave
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Measured chlorine at 200ppm. Concentration is too high, suggested that it be between 50 and 100 ppm going forward
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed a build-up of dirt and debris. A cleanup of the microwave and hard to reach areas is needed
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 working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Bottle was determined to be water. Must be labeled to differentiate this being an ingredient for cooking from a chemical for cleaning
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed a bottle of cleaner stored with food storage items
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/21/2015 | Standard Inspection |
- Food storage containers are not properly labeled. Bulk ingredient containers in back storage area were not labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed TCS food items in walk-in cooler being stored without a date mark.
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.
- A food packaged in the facility did not contain a label. Bakery items, such as cakes, cookies, and pastries were being sold without a label.
Foods shall be labeled as specified in this rule. Include ingredient list on labeling of all self-service food items.
- Equipment is not approved by a recognized testing agency. Observed a homestyle microwave and kurig in front prep area.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When homestyle equipment fails, replace with NSF approved commercial grade equipment.
- The physical facilities are not being maintained in good repair. Observed a hole in wall next to door to office.
The physical facilities shall be maintained in good repair.
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10/22/2014 | Standard Inspection |
- Food storage containers are not properly labeled. Bulk ingredient containers in back storage area were not labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Label bulk ingredient containers with common name.
- Miscellaneous sources of contamination observed. Observed floor cleaner stored next to dough press equipment.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Store chemicals in a designated area, separate from food items.
- A food packaged in the facility did not contain a label. Bakery goods, such as breads, cookies, and cakes were not labeled with an ingredient list.
Foods shall be labeled as specified in this rule. Include ingredient list in labeling on all self service food items.
- Equipment is not approved by a recognized testing agency. Observed homestyle microwave and kurig on display behind the bakery counter.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When homestyle equipment fails, replace with NSF approved commercial grade equipment.
- Critical: Handwashing sink is being used for purposes other than handwashing. Employees stated that handwashing sink behind bakery counter was being used for prepping produce.
A handwashing sink may not be used for purposes other than handwashing. Designate a specific sink for hand washing and a specific sink for food prep.
- Critical: Observed containers of poisonous or toxic chemicals that did not contain the manufacturers label. Observed spray bottles of chemicals that did not have a label.
Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Label chemical containers so they are easily identifiable. Correct By: 08-Aug-2014
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed a bottle labeled "windex" that was containing a liquid that was not windex.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 08-Aug-2014
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08/08/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about The Bagel Shoppe, 1982 Warrensville Ctr Rd, South Euclid, OH 44121 »