- Observed improper storage of food items. Observed food stored on the floor of the walk in cooler and 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.
- Miscellaneous sources of contamination observed. Discontinue using empty boxes that originally held raw chicken to store ready to eat foods.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Discontinue using foil to line the work areas.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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.
- Critical: Observed the presence of live insects, rodents, and other pests. Continue to work with the pest control operator to eliminate mice.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
|
01/20/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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.
- Observed food employee cooking foods to the required temperatures.
- 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 improper storage of food items. Observed food stored on the floor of the walk in cooler and 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
01/20/2016 | Critical Control Point Inspection |
- Critical: Observed the presence of live insects, rodents, and other pests. Mouse droppings seen in basement.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
|
12/16/2015 | Complaint Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Discontinue lining surfaces with foil.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non-food contact surfaces of equipment are dirty. Wok areas
cookline equipment.
- 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.
|
10/29/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 food employee cooking foods to the required temperatures.
- 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.
|
10/29/2015 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Hunan On Coventry, 1800 Coventry Rd, Cleveland Heights, OH 44118 »