- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw steaks in bowl in top shelf of reach in cooler. Store raw food on bottom shelf,
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Equipment components are not intact, tight or properly adjusted. Fix door for reach in cooler to open and close.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Keep hand sink accessible at all times, was full of pots and pans at entry.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean filters for hood system.
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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10/06/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Replace broken door seals on prep 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.
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01/22/2015 | Standard Inspection |
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