Two Bucks Parma, Llc, 7880 Broadview Rd, Parma, OH 44134 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Two Bucks Parma, LLC
Address: 7880 Broadview Rd, Parma, OH 44134
Phone: (216) 236-6555
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 11/03/2015
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Inspection findings

Inspection date

Type
  • Observed an unapproved restricted use pesticide being used. Found a can of Raid stored with other chemicals. Can voluntarily discarded.
    To prevent contamination, restricted use pesticides shall meet the requirements specified in 40 C.F.R. 152 Subpart I and be applied as specified under paragraph (C)(3) of this rule.
11/03/2015Standard Inspection
  • The operation had an employee health policy on file.
  • Food employee was demonstrating good hygiene practices.
  • Observed food employee changing gloves when required.
  • 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.
  • The person in charge is Certified in Food Protection
  • Foods are received from the following sources: Sysco, GFS
  • 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.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
 11/03/2015Critical Control Point Inspection
  • Food employee was demonstrating good hygiene practices.
  • Hand washing facilities are properly supplied.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • 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.
  • 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.
 02/25/2015Critical Control Point Inspection
No violation noted during this evaluation. 02/25/2015Standard Inspection
  • Food employee was demonstrating good hygiene practices.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • Hand washing facilities are properly supplied.
  • Observed food employee changing gloves when required.
  • Food employee was observed reheating foods for hot holding to 165°F within two hours.
  • Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
  • 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.
 12/04/2014Critical Control Point Inspection
No violation noted during this evaluation. 12/04/2014Standard Inspection
No violation noted during this evaluation. 11/17/2014Standard Inspection

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