- Critical: Equipment food-contact surfaces or utensils are dirty. Observed mold inside the ice machine. Clean & sanitize interior of ice machine to remove mold.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris. Clean the floor at hard to reach areas (i.e. under equipment, under shelving, in corners, etc.) and wall at food prep stations 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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10/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hillcrest & Northern Haserot & Sysco
- 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 disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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10/16/2015 | Critical Control Point Inspection |
- Observed excessive bare hand contact of raw foods. Employee observed using bare hands to cut and handle apples. Employee put on gloves - CORRECTED.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Foods are received from the following sources: Northern Haserot & Euclid Fish
- Time/temperature controlled for safety foods were not being held at the proper temperature. Preptop cooler holding at 46-49F at grill line.
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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05/27/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Employee observed cutting and handling apples. Employee put on gloves - CORRECTED.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Critical: TCS foods were not being held at the proper temperature. Preptop cooler holding at 46-49F at grill line. Adjust temperature/clean filter to help maintain 41F or below. Call reepairman if needed.
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.
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05/27/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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01/08/2015 | Critical Control Point Inspection |
- 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.
- Observed a build-up of dirt and debris. Clean the following: the wall and surrounding area by handsink to remove food
the wall at food prep area
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01/08/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly 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: 04-Jun-2014
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Sanitize can opener on a regular basis.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Correct By: 04-Jun-2014
- Observed a build-up of dirt and debris. Clean wall and hand sink and 3 compartment sink area (where meat pounding occurs) 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.
- Observed a build-up of dirt and debris. Clean wall at fry cutting area as well.
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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06/04/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco or Northern Haserot
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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 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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06/04/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about D'agnese's Cafe Restaurant Bar, 1100 W Royalton Rd Unit N, Broadview Heights, OH 44147 »