No violation noted during this evaluation. | 07/29/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. Build-up of debris and dirt on floor and in hard to reach areas of floor behind the bar. Mold build-up in the walk-in cooler.
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. Clean and sanitize floors and walk-in cooler to ensure cleanliness of physical facilities.
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07/29/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed employee properly cleaning and sanitizing food contact surfaces.
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02/23/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/23/2015 | Standard Inspection |
- Hand washing facilities are properly supplied. Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from an approved.
- Observed cold foods being held at 41°F or below.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
- Toxic materials are properly identified and stored.
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10/02/2014 | Critical Control Point Inspection |
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
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10/02/2014 | Standard Inspection |
No violation noted during this evaluation. | 09/04/2014 | Consultation Inspection |
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