- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- 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
- TCS foods were not properly thawed. Raw chicken was being thawed in prep sink in warm water and there was no continuous running cold water from facet
TCS food shall be thawed as required in this rule.
- TCS foods were not being held at the proper temperature. Measured raw italian sauage being prepped at 59 degrees F. Meat had been out at room temperature for 30 mins. Informed PIC that meat should be used as needed and held under refriegeration
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.
- There is no test kit available for measuring the concentration of the sanitizer.
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.
- The sanitizer concentration is not being monitored with a test kit or other device. Chlorine solution was measured at 200 ppm
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Critical: Equipment food-contact surfaces or utensils are dirty. Prep tables were not clean and sanitized. Also cutting board at prep table needs replacing
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris. Hard to reach areas, shelving, (over hood needs professional detailing to prevent fire), walls and any area of the kitchen that appears to need cleaning. Also soda nozzles needs to be take down and cleaned
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.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Chemicals were hanging on rack that house pizza pans, etc
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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10/06/2015 | Standard Inspection |
- An ill conditional employee(s) were not properly excluded or restricted.
The person-in charge shall ensure that a conditional employee who reports symptoms or a diagnosed illness is prohibited from becoming a food employee.
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Restaurant depot, Northern frozen food
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- 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.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed toxic materials improperly stored.
Toxic substances shall be properly identified, stored, and used.
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10/06/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. **Meatballs were observed holding below 135°F due to changing the water and using cool water.
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. **Be sure to heat the water before changing to ensure the food temperature does not go below 135°F.
- Fixed equipment did not appear to be properly sealed or spaced for cleaning.
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
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. *Thoroughly clean interior of the prep cooler to eliminate accumulation.
- Observed a build-up of dirt and debris.
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. **Thoroughly clean floor/walls paying special attention to hard-to-reach areas to eliminate build-up.
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02/25/2015 | Standard Inspection |
- No cooking or reheating was observed.
Employees were aware of proper minimum cooking/reheating temperatures.
- 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 cold foods being held at 41°F or below.
Meatballs were observed holding below 135°F due to changing the water and using cool water. Be sure to heat the water before changing to ensure the food temperature does not go below 135°F.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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02/25/2015 | Critical Control Point Inspection |
- Observed proper glove use at time of inspection.
- The cook was knowledgeable about cooking/reheating processes and temperatures.
**Discussed cooling procedures with cook. He noted cooling of sauce is in deep containers in the cooler. **Use an ice bath to ensure sauces are cooled rapidly as discussed.
- TCS foods were holding at proper cold/hot temperatures at time of inspection.
- Food items were stored properly at time of inspection.
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10/17/2014 | Critical Control Point Inspection |
- Critical: Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. **Thoroughly clean equipment where necessary to eliminate accumulation (ex. shelving)
- Observed a build-up of dirt and debris.
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. **Thoroughly clean floor/walls paying special attention to hard-to-reach areas to eliminate build-up.
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10/17/2014 | Standard Inspection |
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