- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hillcrest & Shker Valley Foods
- Time/temperature controlled for safety foods were not being held at the proper temperature. Foods found at 43-46F at walk in cooler. Adjust temperature or ice down foods.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Provide date marks on all food items removed from original packaging (i.e. cheese, deli meats, etc.)
Refrigerated, ready-to-eat, time/temperature controlled for safety 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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11/24/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Food boxes observed on floor of walk in freezer. Store food/boxes off the floor at walk in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- TCS foods were not being held at the proper temperature. Food items holsing at 43-46F at walk in cooler. Hold foods at 41F or below.
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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. No date marks observed on food items at walk in cooler. Provide date marks on all foods removed from its original packaging (i.e. cheeses, deli meats, etc.)
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.
- Equipment food-contact surfaces and utensils were not being sanitized. Mold observed inside the ice machine. Clean & sanitize the interior of the ice machine to remove mold.
Equipment food-contact surfaces and utensils shall be sanitized.
- The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. No light at walk in freezer. Provide lighting at walk in freezer.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
- Observed a build-up of dirt and debris. Mold observed at walk in cooler. Clean the walls at walk in cooler to remove mold buildip.
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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11/24/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hillcrest
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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06/16/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Cold hold foods at or below 41F. Preptop cooler and walk in cooler not holding at or below 41F. Cooling service company on site at this time - will look at both units and adjust temperatures as necessary.
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.
- Cooking equipment or pan surfaces are dirty. Clean and sanitize the can opener and meat slicer to remove food buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- The physical facilities are not being maintained in good repair. Replace floor tiles where necessary at grill line to provide a smooth and easily cleanable surface.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floor concentrating on hard to reach areas (i.e. under grill equipment, in corners, under shelving, etc.) to remove 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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06/16/2015 | Standard Inspection |
- Cooking equipment or pan surfaces are dirty Clean the slicer to remove food buildup..
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- The physical facilities are not being maintained in good repair. Repair/replace floor tile where necessary at grill line to provide smooth easily cleanable surface.
The physical facilities shall be maintained in good repair.
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01/14/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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 a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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01/14/2015 | Critical Control Point 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.
- The physical facilities are not being maintained in good repair. Remove ice buildup from cooling unit at walk in freezer to help maintain frozen state.
The physical facilities shall be maintained in good repair.
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09/05/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/05/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Cleats Club Seat Grille, 5267 Wallings Rd, North Royalton, OH 44133 »