- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw ground meat stored above potatoes and cooked chicken wings in cart in walk in cooler.
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. Operator moved raw meat to proper storage to prevent possible contamination.
- Critical: Observed single-use gloves being used improperly. Observed employee with single use gloves wiping counters with soiled wiping cloth and not changing gloves before food handling.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Whenever gloves become soiled dispose of gloves, wash hands properly and don a new pair of gloves before handling ready to eat foods.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Sanitizer in three compartment sink in kitchen was at 50 PPM and had visible food debris in the sanitizer.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Operator emptied compartment for sanitizer and prepared a new sanitizer rinse at proper concentrations.
- Critical: The handwashing sink was not easily accessible. Hand washing sink near cookline was blocked with food bins and kitchen ware in sink. Sink near HT dish machine was accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/10/2015 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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12/10/2015 | Critical Control Point Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- 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.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed employee properly cleaning and sanitizing food contact surfaces.
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07/28/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Two food employees did not wash their hands prior to donning a new pair of disposable gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required. Two food employees were not changing washing their hands before donning a new pair of disposable gloves.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Ice scoop was stored directly on top of the ice machine, instead of the ice scoop caddy.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
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07/28/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/03/2014 | Standard Inspection |
- Per conversation with the kitchen manager, visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- Toxic materials are properly identified and stored.
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12/03/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/30/2014 | Critical Control Point Inspection |
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods. Correct By: 30-Jun-2014
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06/30/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Winking Lizard Inc., 25200 Miles Rd, Bedford Heights, OH 44146 »