- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE GASKETS ON LOW REACH IN COOLER REFRIGERATION UNITS.
- Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door.
A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area.
- 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
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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11/30/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: 24-Jun-2015
- Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: 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 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 THE PIZZA OVEN AND THE REST ROOM. Correct By: 24-Jun-2015
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07/01/2015 | Follow-up Inspection |
- The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. NO SOAP OR HAND TOWELS AVAILABLE IN THE RESTROOM. Correct By: 24-Jun-2015 Correct By: 01-Jul-2015
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS. Correct By: 24-Jun-2015 Correct By: 01-Jul-2015
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. PROVIDE PROBE THERMOMETERS SO THAT TCS CAN BE MONITORED REGULARLY. Correct By: 24-Jun-2015 Correct By: 01-Jul-2015
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. HAVE MAINTENANCE PERFORMED ON LOW REACH IN COOLER UNITS TO DETERMINE THE CAUSE OF EXCESSIVE CONDENSATION/WATER THAT ACCUMULATES IN THE BOTTOM OF THOSE UNITS. Correct By: 01-Jul-2015
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: 24-Jun-2015
- Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. CLEAN AND SANITIZE THE CAN OPENER TO REMOVE METAL CHIPS AND FOOD BUILD UP.
- Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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 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 THE PIZZA OVEN AND THE REST ROOM. Correct By: 24-Jun-2015
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06/25/2015 | Follow-up Inspection |
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. NO SOAP OR HAND TOWELS AVAILABLE IN THE RESTROOM. Correct By: 24-Jun-2015
- 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
- Critical: TCS foods were not being held at the proper temperature.
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.LOW REACH IN SANDWICH PREP COOLER AND UPRIGHT COOLER BEHIND PIZZA PREP COOLER WAS COLD HOLDING TCS ABOVE 41F. ADJUSTED BOTH UNITS UTILIZING TEMP CONTROL KNOB TO COLDER SETTINGS. SHIFT MANAGER WAS INSTRUCTED TO MONITOR THE TEMP EVERY 15 MIN TO SEE IF ADJUSTMENTS WERE EFFECTIVE. IF NOT OTHER MEASURES WOULD HAVE TO BE IMPLEMENTED TO ENSURE SAFE FOOD TEMPS WERE ACHIEVED.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS. Correct By: 24-Jun-2015
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. PROVIDE PROBE THERMOMETERS SO THAT TCS CAN BE MONITORED REGULARLY. Correct By: 24-Jun-2015
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. HAVE MAINTENANCE PERFORMED ON LOW REACH IN COOLER UNITS TO DETERMINE THE CAUSE OF EXCESSIVE CONDENSATION/WATER THAT ACCUMULATES IN THE BOTTOM OF THOSE UNITS.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: 24-Jun-2015
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. CLEAN AND SANITIZE THE CAN OPENER TO REMOVE METAL CHIPS AND FOOD BUILD UP.
- Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: 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. PROVIDE SOAP IN REST ROOM. Correct By: 24-Jun-2015
- 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 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 THE PIZZA OVEN AND THE REST ROOM. Correct By: 24-Jun-2015
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06/15/2015 | Standard Inspection |
- 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
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. REPLACE ALL OF THE GASKETS ON THE TWO PIZZA/SALAD PREP COOLERS. Correct By: 26-Jun-2015
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. CLEAN THE INTERIOR OF THE PIZZA OVEN ROLLERS AND RACKS.
- Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: 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 be provided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. REPAIR THE LIGHT SWITCH FOR THE WALK IN COOLER.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair REPLACE MISSING CEILING TILES IN FOOD SERVICE AREA..
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01/26/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gaskets on low coolers where necessary. Correct By: 09-Sep-2014
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 07-Aug-2014
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08/07/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Zeppe's Of Highland Hts, 5559 Wilson Mills Rd, Highland Heights, OH 44143 »