- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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01/11/2016 | Critical Control Point Inspection |
- A food thermometer was not readily accessible. Purchase a thermometer that can read below 41F and above 165F to ensure food temperatures are within acceptable ranges.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- There is no test kit available for measuring the concentration of the sanitizer. Purchase test strips to ensure sanitizing levels meet the minimum requirements.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair floor in kitchen where damaged.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. Clean floors, walls, and ceilings to remove buildup.
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.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean fan gaurds in walk in cooler to remove buildup.
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.
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01/11/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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08/06/2015 | Critical Control Point Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair/ replace floor in kitchen area where damaged.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
|
08/06/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/26/2015 | Critical Control Point Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair/ replace floor in kitchen where damaged to be smooth and easily cleanable. Owner claimed repairs are in process.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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01/26/2015 | Standard Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair kitchen floor where damaged to be smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Repair/ replace screen doors and close all other doors to ensure insect activity does not occur.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed a build-up of dirt and debris. Clean kitchen including hard to reach areas (behind and under cookline) to remove buildup.
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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08/13/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- 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.
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08/13/2014 | Critical Control Point Inspection |
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