Non-food contact surfaces of equipment are dirty. Clean interior of keg cooler to remove standing liquid. Nonfood-contact surfaces of equipment shall be kept clean.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Provide soap at all sinks. Soap provided at bar sink. 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 no towels or hand drying device at the handwashing sink(s). Provide paper towels at all handsinks. Papertowels placed near bar hand sink. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
10/21/2015
Standard Inspection
No violation noted during this evaluation.
02/19/2015
Standard Inspection
Critical: TCS foods were not being held at the proper temperature. Found multiple foods hoding at about 53F. Food voluntarily discarded. 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.
Equipment and/or components are not maintained in good working order. Repair reach in cooler to hold 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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