- There is no test kit available for measuring the concentration of the sanitizer. No quat test strips available. Provide quat test kit/strips to properly test sanitizer concentration.
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.
- Non-food contact surfaces of equipment are dirty. Observed food buildup at reach in coolers. Clean the following: the interior of reach in cooler doors at bakery/salad prep area
the interior of reach in cooler doors at bakery area
- Equipment food-contact surfaces and utensils were not being sanitized. Obeserved mold on the Interior of ice machines. Clean and sanitize the interior of ice machine to remove mold buildup.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Observed mold buildup at walls in dishmachine room. Clean walls at dishmachine area (above & below table) to remove mold 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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12/14/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco
GFS
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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12/14/2015 | Critical Control Point Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco & Hillcrest
- 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.
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07/08/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Replace the gaskets at the following: the lowboy milk/dairy cooler and the 4 door pastry reach in cooler to help maintain 41F or below.
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.
- Non-food contact surfaces of equipment are dirty. Clean the following: the interior of all microwaves to remove food buildup
all exterior bakery equipment to remove flour buildup
- The physical facilities are not being maintained in good repair. Repair cooling unit at walk in cooler to prevent leak. Also, re-grout floor where necessary (in the bakery area & at dishmachine area) to provide a smooth easily cleanable surface.
The physical facilities shall be maintained in good repair.
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07/08/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco & Hillcrest
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/09/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Repair/replace gaskets where needed thorughout operation to maintain 41F or below.
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.
- Non-food contact surfaces of equipment are dirty. Clean the following: the bakery roll in racks/shelving
the walk in cooler door (interior & exterior)
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01/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- 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.
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07/23/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the exterior of bulk food containers at bakery and exterior of all bakery coolers.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean the door at bakery walk in freezer to remove food 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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07/23/2014 | Standard Inspection |
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