- Unapproved food contact surfaces contained wood and/or wicker.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Cover the exposed wood surface to render it smooth and easily cleanable.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Critical: Equipment food-contact surfaces or utensils are dirty. The can opener and its holder is dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean the can opener and maintain it in a sanitary manner. Suggested replacing the blade to prevent metal shavings.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean all of the equipment, including cupboards, and the tops of the freezers to remove all buildup.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. No sanitizer was present in the kitchen.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
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.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris. The floors, walls, and ceiling of the facility are not clean.
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. Clean all of the surfaces and maintain them in that way. Correct By: 03-Dec-2015
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11/12/2015 | Standard Inspection |
- Food contact surfaces were not easily cleanable, or not designed/constructed properly.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth
- Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. **Thoroughly clean and sanitize the can opener to eliminate accumulation and after each use.
- Critical: Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. **Do not keep any items in the handwashing sink. Sink must be used for hand washing only.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). **No hand soap was observed in the kitchen.
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.
- Critical: Observed no towels or hand drying device at the handwashing sink(s). **No towels were observed in the kitchen.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels
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01/12/2015 | Standard Inspection |
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly.
Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools. *Resurface mobile counter/cart to provide smooth, non-porus and easily cleanable surface. Correct By: 20-Jun-2014
- Critical: Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. *Thoroughhly clean and sanitize the can opener after each use. Correct By: 21-May-2014
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05/21/2014 | Standard Inspection |
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