- Critical: Observed single-use gloves being used improperly. Observed employee return from outside the facility and begin to slice cheese. Corrected.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Equipment components are not intact, tight or properly adjusted. Repair condensate line of walk in cooler condenser.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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01/14/2016 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: 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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked observed multiple TCS food items in the cooler with date marking.(turkey , ham, salami ) .
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.
- There is no test kit available for measuring the concentration of the sanitizer.
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.
- The warewashing sink was not properly cleaned and sanitized.
If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned and sanitized before and after each time it is used to wash wiping cloths, wash produce, or thaw food.
- Observed accumulation of soil residue on nonfood-contact surfaces observed a build up of grease and residue on the interior and back splash area of the 3 compartment sink .
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- The physical facilities are not being maintained in good repair observed missing and damaged ceiling tiles in the food prep area .
The physical facilities shall be maintained in good repair.
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09/23/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods (Deli meats, hot dogs, & cheese)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.
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02/18/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and debris on shelves in walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize shelves of walk-in cooler to prevent contamination of food.
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02/10/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature turkey and ham 46F addressed and corrected.
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.
- 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.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized.
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09/16/2014 | Standard Inspection |
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