- Fixed equipment did not appear to be properly sealed or spaced for cleaning. - Observed hand sink in men's restroom becoming unsealed from wall.
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 components are not intact, tight or properly adjusted. - Observed torn door gaskets on the 2 door, reach-in cooler in kitchen.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up on exterior of fry cutter and on baffle of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize baffle of ice machine and exterior of fry cutter to remove build-up and prevent contamination of food.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up on metal shelves in kitchen and on shelves of coca cola cooler. - Observed a build-up on condenser fan guards in walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean shelving and fan guards to remove build-up and prevent contamination of food.
- Observed a build-up of dirt and debris. - Observed a build-up along floor/wall juncture and hard-to-reach areas of kitchen floor.
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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10/29/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. - Observed torn gaskets on doors of reach-in cooler in kitchen.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up of debris on blade of can opener and fry cutter.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize blades of can opener and fry cutter to remove build-up and prevent contamination of food.
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05/20/2015 | Standard Inspection |
- In-use utensils are improperly stored. -Observed knives stored directly in sanitizer between uses.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue storing utensils in sanitizer between uses. Knives may be placed on a clean surface or on a magnet between uses. -Discussed setting up sanitizer buckets with a wiping cloth.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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01/07/2015 | Standard Inspection |
- In-use utensils are improperly stored. -Observed utensils stored directly in sanitizer when not in use.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Store utensils on a clean surface between uses and wash/rinse/sanitize every 4 hours when in continuous use. Discontinue storing utensils directly in sanitizer.
- Equipment components are not intact, tight or properly adjusted. -Observed torn gaskets on the reach-in refrigerator.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Non-food contact surfaces of equipment are dirty. -Observed buildup inside the ice machine.
Nonfood-contact surfaces of equipment shall be kept clean. -Clean interior of ice machine to remove buildup.
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07/15/2014 | Standard Inspection |
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