- Critical: TCS foods were not being held at the proper temperature. Vanilla soft serve mix found at 59°F in soft serve machine. CORRECTED.
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 soft serve machine to hold mix at 41°F 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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01/25/2016 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Replace missing/water damaged ceiling tiles throughout the back room/storage area.
The physical facilities shall be maintained in good repair.
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10/27/2015 | Standard Inspection |
- The physical facilities are not being maintained in good repair observed damaged and missing ceiling tiles in the back storage area. (above prepackage items and 3 comp sink) .
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris in the walk in cooler (floor and shelves) and build up of ice on the floor and fan gaurd of the walk in freezer address/remove to prevent cross contamination etc. .
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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12/01/2014 | Standard Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required addressed/discussed. sandwiches located in cold cooler
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. Correct By: 21-Aug-2014
- Critical: Equipment food-contact surfaces or utensils are dirty- remove severe ice build up in the walk in freezer . -service person on site at the time of the inspection (remove ice surround door gasket, interior of freezer and on all stored frozen products.) .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 21-Aug-2014
- The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles replace missing lights .
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
- Observed a build-up of dirt and debris in the hard to reach locations in the back area.
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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08/21/2014 | Standard Inspection |
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