In-use utensils are improperly stored. Observed utensils being stored in sanitizer water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue storing utensils in sanitizer water to prevent possible chemical contamination
Equipment and/or components are not maintained in good working order. During inspection, the display cooler had an air temperature of 46F. 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. Repair cooler to have an air temperature of 35F to 38F. Smoothies moved to alternate cooler.
12/08/2015
Standard Inspection
No violation noted during this evaluation.
06/02/2015
Standard Inspection
In-use utensils are improperly stored. Discontinue storing utensils in sanitizer water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
12/11/2014
Standard Inspection
Critical: TCS foods were not being held at the proper temperature. Fruit and veggie smoothies were holding at 49F in the display cooler. 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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items voluntarily discarded. Work order to repair order has been entered into database. Recommend placing air curtains on cooler to prevent the escape of cold air. Correct By: 24-Jun-2014
Non-food contact surfaces of equipment are dirty. Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean exterior of HTDM to remove build-up.
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