- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside microwaves. - Observed a build-up of dust and debris on green, metal shelves in pizza prep room.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of microwaves and storage shelves to remove build-up and prevent contamination of food.
- Critical: The handwashing sink was not easily accessible. - Observed hand sink behind bar blocked by trash can and cart.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cookline and a build-up of debris on floor of walk-in freezer.
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. - Observed several spray bottles of sanitizer stored without a label at waitress station and in pizza prep room.
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 storage of poisonous or toxic materials. - Observed spray bottle of sanitizer hanging above bread in pizza prep room.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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11/17/2015 | Standard Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms. - Observed hand sink behind bar blocked by trash can and cart. - Observed hand sink in back kitchen blocked by containers.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Observed food employee washing hands when required.
- Foods are received from the following sources: US Foods, Blue Ribbon, Hillcrest.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed toxic materials improperly identified, stored and used. - Observed spray bottles of sanitizer stored without a label at waitress station and in pizza prep room. - Observed spray bottle of sanitizer hanging above bread in pizza prep room.
Toxic substances shall be properly identified, stored, and used.
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11/17/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: Hillcrest, GFS, US Foods.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed improper labeling of chemicals. - Observed spray bottles of chemicals being stored without a label in kitchen and at bar.
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07/29/2015 | Critical Control Point Inspection |
- 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
- Beverage tubing is in contact with stored ice. - Observed beverage tubing in contact with ice behind bar in banquet room.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside microwaves.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of microwaves to prevent contamination of food.
- The physical facilities are not being maintained in good repair. - Observed crumbled concrete near floor/wall juncture in kitchen. - Observed wooden shelves in dispair in kitchen.
The physical facilities shall be maintained in good repair.
- Critical: Observed the presence of live insects, rodents, and other pests. - Observed flies throughout facility.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. - Observed spray bottles of chemicals in kitchen and at bar being stored without a label.
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.
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07/29/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: Blue Ribbon, US Foods, Hillcrest.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed unlabeled chemical spray bottles.
Label working containers of chemicals for proper identification.
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02/03/2015 | Critical Control Point Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed bbq pork and cooked briskett past 7 days in the walk-in cooler.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Non-food contact surfaces of equipment are dirty. -Observed food buildup and debris on the exterior of equipment, such as top of the dish machine, top shelf above the steam table, and around the steamer.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
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.
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02/03/2015 | Standard Inspection |
- Fixed equipment did not appear to be properly sealed or spaced for cleaning. -Observed dish table and hand sink not sealed to the wall correctly.
Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter
- Equipment and/or components are not maintained in good working order. -Observed a broken scoop and bucket in use for ice.
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. -Replace broken scoop and bucket.
- Critical: Observed the presence of live insects. -Observed flies throughout the kitchen.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. -Contact pest control for service. -Discussed installing air curtains, electronic devices, and trap locations.
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09/08/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
Discussed maintaining shell stock records with chef.
- Foods are received from the following sources: U.S. Foods, Hillcrest, Blue Ribbon, Classic Seafood.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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 raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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09/08/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. -Observed wet wiping cloths on the cookline.
Cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
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06/05/2014 | Other Inspection |
Restaurant representatives - add corrected or new information about Tony K's Ii Inc, 841 W Bagley Rd, Berea, OH 44017 »