- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed flour used for raw meat stored at room temperature and oysters cold holding above 41F.
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. Place batter on ice or store in cooler to ensure cold holding of 41F or below. Remove lid or place oysters in shallow pan to ensure cold holding at 41F or below.
- Equipment food-contact surfaces or utensils are dirty. Observed mold build-up in ice machine located in the basement.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean and sanitize ice machine in basement to eliminate mold and to prevent contamination.
- Observed raw animal foods separated by type 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.
- Observed toxic materials improperly identified, stored and used. Chemical sanitizer in spray bottles not labelled.
Toxic substances shall be properly identified, stored, and used. Label all chemicals to prevent possible contamination and to ensure propr identification.
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09/16/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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. SEE CRITICAL CONTROL POINT INSPECTION.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. SEE CRITICAL CONTROL POINT INSPECTION.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Observed ice scoop stored on handles of handwashing sink.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Store utensils in a safe, protected, area to prevent possible contamination.
- The plumbing system was not properly maintained. Leak in pipe of handwashing sink.
A plumbing system shall be properly maintained. Repair sink to ensure all plumbing fixtures are in good repair.
- Observed a build-up of dirt and debris. Observed debris behind the steps in the basement.
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 behind stairs to ensure cleanliness of physical facilities and to deter pests.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. SEE CRITICAL CONTROL POINT INSPECTION.
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09/16/2015 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Concrete floors of basement crumbling
not smooth and easily cleanable, allowing for the build-up of dirt and debris.
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02/23/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is certified in food safety.
- Foods received from the following approved sources: Sysco, Blue Ribbon, Cantonese Classic Seafood, etc.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods for hot holding (soups, sauces) reheated to 165F within two hours per PIC.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/23/2015 | Critical Control Point Inspection |
- The perimeter walls and/or roof do not provide adequate protection from the weather, insects, rodents, animals, etc. Due to erosion of older building there are multiple areas for rodent entry.
Perimeter walls and roofs of a FSO or RFE shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Repair exterior walls and other parameters of building to avoid entry of animals and rodents. Correct By: 01-Apr-2015
- The physical facilities are not being maintained in good repair. Wall in kitchen underneath main handwashing sink is damaged and not in good repair.
The physical facilities shall be maintained in good repair. Replace wall tile underneath handwashing sink to ensure all physical facilites are in good repair. Correct By: 05-Feb-2015
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12/03/2014 | Standard Inspection |
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection.
- Foods are received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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12/03/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Salmon Dave's Guaranteed Seafood, 19015 Lake Rd, Rocky River, OH 44116 »