- Observed improper storage of food items. Keep bulk food bags, closed or covered.
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.
- Equipment food-contact surfaces and utensils were not being sanitized. Wash, rinse, and sanitize (bleach) in three bay sink at all times.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Remove old cardboard from shelving in walk in cooler that has mold on it.
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 unnecessary or nonfunctional items and /or litter on the premises. Remove unneeded items in back room.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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11/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: restaurant depot
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed improper storage of food items.
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.
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11/16/2015 | Critical Control Point Inspection |
- Observed no towels or hand drying device at the handwashing sink(s). Provide constant supply of hand towels at all hand sinks.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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05/13/2015 | Standard Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces. sanitizer bucket in use, and sanitizer bay in three bay sink.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Continue to cover bulk food bags to keep out contaminants.
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05/13/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. Clean door knobs inside and outside of mens room.
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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02/11/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. utensils in use.
- Foods are received from the following sources: asian market- fish
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. prep cooler and buffet table. Do not leave food out, eggs, egg rolls etc. keep in cooler and pull out what is needed.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Keep lids on bulk food containers.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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02/11/2015 | Critical Control Point Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Kitchen hand sink (1) not accessible or properly stocked for use.
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.
- Observed improper use of time as a public health control for up to four hours. Do not leave cold food (rice) on counter during lunch time. Pull out small batches and use in short amount of time.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Dry bulk food does not have lids in place.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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10/22/2014 | Critical Control Point Inspection |
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Sanitizing bay not set up at time of inspection. Do not wash pots/pans/utensils without having sanitize bay set up properly.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed light bulbs not working in back storage room or in back of kitchen.
Replace burned out bulbs and ensure lights are screwed in and working in back storage area.. Correct By: 11-Oct-2014
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Repair LARGE gap under back door asap.
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.
- Critical: Observed no towels or hand drying device at the handwashing sink(s). no soap either at kitchen hand sink. Hand sink in kitchen not usable because of multiple kitchen items in sink. No soap or hand towels in employee restroom.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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10/22/2014 | Standard Inspection |
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