- Food is being improperly slacked. PIC stated that frozen foods thawed at room temperature. Thaw foods under refrigeration or cool running water to prevent pathogenic growth.
Frozen TCS food that is slacked to a moderate temperature shall be under refrigeration that maintains the food at 41˚F or less, or held at any temperature if the food remains frozen.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- There is no test kit available for measuring the concentration of the sanitizer. Provide chlorine test strips to monitor chlorine levels at dishmachine.
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.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Observed dishmachine at 0ppm on final rinse cycle. Provide at least 50ppm at final rinse cycle at dishmachine.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- The physical facilities are not being maintained in good repair. Re-caulk all sinks (handsinks, prep sink, 3 compartment sink) to wall.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean the walls and floor at hard to reach areas (i.e. behind grill line, under grill line equipment, under dry storage shelving, etc.) to remove buildup.
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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11/10/2015 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Re-caulk sinks to walls (handsink, prepsink, 3 compartment sink, etc.).
The physical facilities shall be maintained in good repair.
- The physical facilities are not being maintained in good repair. Clean drain at walk in cooler area & provide drain cover at same.
The physical facilities shall be maintained in good repair.
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06/17/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Store food items off ground at walk in freezer. Organize walk in freezer as well.
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.
- Non-food contact surfaces of equipment are dirty. Clean interior of microwave
clean interior & exterior of coolers (doors & handles).
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at rear door to prevent rodent/vermin entry.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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01/22/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 29-Jul-2014
- Critical: Observed improper reheating of food for hot holding. Reheat all bulk food items to at least 165F within 2 hours.
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Utilize an ice wand or ice water bath or split soups/chili into shallow pans in order to cool down quickly.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less.
- Critical: There is no test kit available for measuring the concentration of the sanitizer. Provide chlorine test strips for low temp. dishmachine.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Correct By: 01-Aug-2014
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07/29/2014 | Standard Inspection |
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