- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, 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. PIC did not appear to have a good working knoledge of the minimum cook temps for the various raw meats used at facility. The minimum cook temps for the various raw meats are as follows: poultry/chicken-165F
- The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Plastic portion cup is being utilized as a serving utensil. Use handled scoops only. The use of a non handled utensil will be grabbed at different points initiating incidental hand contact w/ foods being portioned.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Nesting of containers directly atop foods noted in walk-in cooler. Do not continue this practice as discussed. Bottom of containers could pick up contaminants which in turn could be transfered to foods container rests atop.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).Sour cream found in walk-in w/ a use by date of August 2015. Mold found within product. Ensure all foods are tracked for freshness i.e., FIFO. Check expiration dates to ensure wholesomeness of foods served at facility.
- 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. All foods prepared/repackaged at facility shall be labled/date marked w/ either the date the food was prepared/repackaged or the date the food is to be pulled. A maximum of seven days is allowed for such foods to be utilized.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean the exterior of all equipment in food service where dirt/and accumulate are an issue. Much of the equipment in facility has a "sticky" feel to it which implies that surface needs to be cleaned thoroughly i.e., ribbed shelving in walk-in/prep top units/and pantry
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Replace/repair door sweep for bottom of back door to eliminate gap at bottom of door. Gap could allow for the access of unwanted pests
- 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. Thoroughly clean walls and floors throughout the facility to address dirt/accumulate/and grease paying particular attentuion behind/around/and under equipment i.e., under ribbed shelving in pantry
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12/17/2015 | Standard and Complaint Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Owner/food handler was observed touching ready to eat foods with his bare hands. The owner seemed unclear on when glove use was required and when it is not. CCBH explained that glove use/untensil use etc.. is required when foods handled will not be undergoing any additional cooking i.e., ready to eat.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. It appears that the sanitizing step in the wash/rinse/sanitize process for the 3 compartment sink is being omitted. Large dough mixing bowl was washed and rinsed and put away without any sanitizing step implemented. Discussed the importance of step and how it is necessary and required.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. Raw pork sausage found above cooked/ready to eat foods in walk-in. Ensure all raw meats are stored separate and below cooked/ready to eat foods as discussed. Foods moved to comply.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Foods in walk-in freezer and refrigeration units found uncovered not protected from outside contaminants as well as from the climate of units i.e., freezer burnining. Ensure all foods stored in units are adequately protected from the potential of outside contaminants from entering food product.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Operator observed wiping knife on pants prior to cutting bread for sandwhich. Pants, aprons could hold contaminants which inturn could be transfered to foods being preped. Have sanitizer bucket prepared for sanitizing of untensils etc... Further, plastic dressing cups are being used for scoops. Use handled scoops for drawing out portions of foods from bulk storage so as to ensure utensil is grabbed in the same spot at all times and will not allow for inadvertant hand contact with foods.
- 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. Commercialy processed dressings were found open on dry storage shelving unit that were marked "Refrigerate after opening". Product had been stored in this manner for an extended period without refrigeration as directed by mfg. Foods discarded and importance of proper storage was discussed.
- 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. Any foods prepared/repackaged at facility shall be properly date marked with the date the food was prepared/repackaged and or the pull date. A maximum of seven days is allowed for such foods to be utilized at facility.
- 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. Reseal splash guard for 3 compartment sink to wall surface to ensure dirt and debris do not collect in this gap which impedes sanitation from being maintained.t
- 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. Pots/pans and utensils found on shelves/and storage hooks soiled with grease/accumulate showing that an inadequate effort is being practiced for the washing/sanitizing of wares at facility. The grease and residual waste is causing a sanitational concern for the floor and wall surfaces as well as the storage shelving units.
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Sink basin for slop sink in utility room was grossly unsanitary with heavy accumulate noted. Maintain proper sanitation in utlity room/sink basin area as necessary to avoid these unsanitary conditions.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Hand sink in back food prep area was not draining in an efficient/effective manner. Alleviate restriction/obstruction in line so sink drains efficiently so proper/frequent hand washing can occur. Correct By: 03-Aug-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide light shield/protective sleeves for overhead exposed bulbs above dry storage shelving units to protect staff and food stocks in case of bulb breakage.
- 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.Thoroughly clean walls floors behind/under/around equipment and throughout facility to address dirt/accumulate/and grease build up i.e.,wall surface at/above splash guard for 3 compartment sink
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08/14/2015 | Follow-up Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Owner/food handler was observed touching ready to eat foods with his bare hands. The owner seemed unclear on when glove use was required and when it is not. CCBH explained that glove use/untensil use etc.. is required when foods handled will not be undergoing any additional cooking i.e., ready to eat.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. It appears that the sanitizing step in the wash/rinse/sanitize process for the 3 compartment sink is being omitted. Large dough mixing bowl was washed and rinsed and put away without any sanitizing step implemented. Discussed the importance of step and how it is necessary and required.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. Raw pork sausage found above cooked/ready to eat foods in walk-in. Ensure all raw meats are stored separate and below cooked/ready to eat foods as discussed. Foods moved to comply.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Foods in walk-in freezer and refrigeration units found uncovered not protected from outside contaminants as well as from the climate of units i.e., freezer burnining. Ensure all foods stored in units are adequately protected from the potential of outside contaminants from entering food product.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Operator observed wiping knife on pants prior to cutting bread for sandwhich. Pants, aprons could hold contaminants which inturn could be transfered to foods being preped. Have sanitizer bucket prepared for sanitizing of untensils etc... Further, plastic dressing cups are being used for scoops. Use handled scoops for drawing out portions of foods from bulk storage so as to ensure utensil is grabbed in the same spot at all times and will not allow for inadvertant hand contact with foods.
- 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. Commercialy processed dressings were found open on dry storage shelving unit that were marked "Refrigerate after opening". Product had been stored in this manner for an extended period without refrigeration as directed by mfg. Foods discarded and importance of proper storage was discussed.
- 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. Any foods prepared/repackaged at facility shall be properly date marked with the date the food was prepared/repackaged and or the pull date. A maximum of seven days is allowed for such foods to be utilized at facility.
- 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. Reseal splash guard for 3 compartment sink to wall surface to ensure dirt and debris do not collect in this gap which impedes sanitation from being maintained.t
- 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. Pots/pans and utensils found on shelves/and storage hooks soiled with grease/accumulate showing that an inadequate effort is being practiced for the washing/sanitizing of wares at facility. The grease and residual waste is causing a sanitational concern for the floor and wall surfaces as well as the storage shelving units.
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Sink basin for slop sink in utility room was grossly unsanitary with heavy accumulate noted. Maintain proper sanitation in utlity room/sink basin area as necessary to avoid these unsanitary conditions.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Hand sink in back food prep area was not draining in an efficient/effective manner. Alleviate restriction/obstruction in line so sink drains efficiently so proper/frequent hand washing can occur. Correct By: 03-Aug-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide light shield/protective sleeves for overhead exposed bulbs above dry storage shelving units to protect staff and food stocks in case of bulb breakage.
- 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.Thoroughly clean walls floors behind/under/around equipment and throughout facility to address dirt/accumulate/and grease build up i.e.,wall surface at/above splash guard for 3 compartment sink
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08/03/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/29/2015 | Other Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, 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. Operator did not demonstrate a working knowledge of the minimum cook temps for the various raw meats utilized at facility i.e., Pork-145F and Chicken - 165F. Discussed the importance of knowing these minimum cook temps to ensure thorough cooking of raw meats at facility. Correct By: 15-Jan-2015
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure all raw produce that is not prewashed/ready to use is thoroughkly clenaed prior to preping and serving.
- 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. Lable/date all foods preped at facility or repackaged from original container w/ either the date the food was preped/repackaged or the pull date. Food is to be used within 7 days of being made/repackaged. Correct By: 15-Jan-2015
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair sanitary line leak at handwshing sink and supply line leak at stem for sprayer attachment at 3 compartment sink as discussed. Correct By: 22-Jan-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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01/15/2015 | 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-May-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Food products in the coolers were not date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 29-May-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm). Correct By: 29-May-2014
- Observed re-use of single-service or single-use articles. Observed food products in freezer being stored in grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize food storage containers, wire shelving, metal stem probe thermometer and exterior & interior of coolers to remove build-up.
- 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. Thoroughly clean floors and walls in hard to reach areas (under/behind equipment) to remove build-up.
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06/04/2014 | Follow-up 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-May-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=deli salads, meatballs, ham, cheese, pepperoni, sour cream, etc.) were holding at 52F to 57F in the prep line reach-in cooler and 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 and denatured with bleach. Correct By: 29-May-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Food products in the coolers were not date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 29-May-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm). Correct By: 29-May-2014
- 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. Repair or adjust coolers to maintain PHF's at or below 41F.
- Observed re-use of single-service or single-use articles. Observed food products in freezer being stored in grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize food storage containers, wire shelving, metal stem probe thermometer and exterior & interior of coolers to remove build-up.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Correct By: 29-May-2014
- 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. Thoroughly clean floors and walls in hard to reach areas (under/behind equipment) to remove build-up.
- Critical: Observed improper storage of poisonous or toxic materials. Observed chemical spray bottles above pizza boxes and next to fruit on the shelves.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals moved to an area to prevent chemical contamination. Correct By: 29-May-2014
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05/29/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Geppetto's Pizza & Ribs, 27321 Wolf Rd, Bay Village, OH 44140 »