- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed foods in multiple coolers being held for longer than 24 hours without proper date marking.
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. Date mark these foods to ensure a one week rotation and limit pathogen growth.
- Non-durable equipment observed. Observed unsealed wood behind potato slicer. Also observed formica top attached to hand sink that is in poor condition and no longer cleanable and durable. Observed unsealed wood underneath microwave and also in back storage room near utility sink.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Seal any wooden surfaces to provide a smooth, durable, and easily cleanable surface and repair formica top attached to handsink.
- Equipment is not approved by a recognized testing agency. Observed 2 homestyle white flip top freezers and a homestyle griddle.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace equipment when it is no longer in working order with commercial NSF approved equipment.
- Equipment and/or components are not maintained in good working order. The reach in cooler up front is no longer working and has no food stored in it.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Operator voluntarily discared TCS foods in refridgerator (milk, chocolate sauce). Repair cooler so that it is holding temperature at 41F or below.
- The physical facilities are not being maintained in good repair. Observed ceiling tile with hole near microwave in kitchen and ceiling tiles over prep top cooler that were warped. Observed missing door sweep on rear exit door in kitchen. Observed missing light shields in the kitchen area and dry storage area. Observed un-sealed flooring around grease trap underneath low temp dish machine. Observed faucet in 3 comp sink that is not in proper working order. Observed missing cove base throughout the facility
The physical facilities shall be maintained in good repair. Repair ceiling so that it is smooth and durable and replace missing light shields to protect food prep areas. Repair/ Replace missing floor tiles to provide a surface that is smooth and easily cleanable.
- Observed a build-up of dirt and debris. Observed build up of debris on floor in 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 this cooler frequently and thoroughly to deter pests.
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12/01/2015 | Follow-up Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Restaurant Depot, Shaker Valley.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety 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.
- Equipment food-contact surfaces or utensils are dirty. Build up inside of ice machine, microwave, standing water in open top coolers behind bar, build up inside of low temp dish machine.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed toxic materials improperly identified, stored and used.
Toxic substances shall be properly identified, stored, and used.
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11/09/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Observed single use containers being reused for food storage in walk in cooler.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontine using single use container for food storage and use only food grade containers for food storage to prevent possible cross contamination.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed foods in multiple coolers being held for longer than 24 hours without proper date marking.
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. Date mark these foods to ensure a one week rotation and limit pathogen growth.
- Non-durable equipment observed. Observed cutting board closest to the prep sink that is no longer durable/ cleanable. Observed unsealed wood behind potato slicer. Also observed formica top attached to hand sink that is in poor condition and no longer cleanable and durable. Observed unsealed wood underneath microwave and also in back storage room near utility sink.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Seal any wooden surfaces to provide a smooth, durable, and easily cleanable surface and repair formica top attached to handsink.
- Equipment is not approved by a recognized testing agency. Observed 2 homestyle white flip top freezers, a homestyle griddle, and homestyle blenders.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace equipment when it is no longer in working order with commercial NSF approved equipment.
- Equipment and/or components are not maintained in good working order. Observed reach in cooler holding temperature at 71F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Operator voluntarily discared TCS foods in refridgerator (milk, chocolate sauce). Repair cooler so that it is holding temperature at 41F or below.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed standing water in the open top coolers behind the bar, build up of debris in the ice machine, microwave near cook line, build up on the inside of the low temp dish machine, build up and excessive wear on the dish trays for the low temp dish machine, build up on the knife rack near the cook line and excessive build up on the meat slicer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean all food contact surfaces thoroughly and frequently to prevent possible contamination and replace worn dish trays for the dish machine that are no longer cleanable and durable.
- The physical facilities are not being maintained in good repair. Observed cieling tile with hole near microwave in kitchen and ceiling tiles over prep top cooler that were warped. Observed missing door sweep on rear exit door in kitchen. Observed missing light shields in the kitchen area and dry storage area. Observed un-sealed flooring around grease trap underneath low temp dish machine. Observed faucet in 3 comp sink that is not in proper working order. Observed missing cove base throughout the facility
The physical facilities shall be maintained in good repair. Repair ceiling so that it is smooth and durable and replace missing light shields to protect food prep areas. Repair/ Replace missing floor tiles to provide a surface that is smooth and easily cleanable.
- Observed a build-up of dirt and debris. Observed build up of debris on floor in walk in cooler, build up on floor in dry storage area, hard to reach areas, build up of grease on hood system sides of equipment underneath hood and floor underneath hood system.
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 these areas frequently and thoroughly to deter pests.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed chemical bottle by 3 compartment sink without proper labeling.
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. Label all chemical bottles to prevent misuse and avoid possible cross contamination.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed several improperly stored chemicals throughout the facility including in the dry storage area, in the room that contains the utility sink, and behind the bar.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Store chemicals below and foods/ food contact surface to prevent possible cross contamination.
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11/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot & Shaker Valley Foods
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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05/28/2015 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair. Re-tile floor where necessary (grill line) to provide a smooth easily cleanable surface.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floor at grill line to remove grease buildup. Clean hard to reach areas as well.
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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05/28/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods 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.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Replace cutting boards.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- The physical facilities are not being maintained in good repair. Repair/replace floor tile at grill line to provide smooth easliy cleanable surface.
The physical facilities shall be maintained in good repair.
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01/20/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety 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.
- 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.
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01/20/2015 | Critical Control Point Inspection |
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/10/2014 | Critical Control Point Inspection |
- Clean the following: the interior of microwave at grill line and the server reach in cooler (door and gaskets to remove buildup).
- Equipment food-contact surfaces and utensils were not being sanitized. Wash/rinse/sanitize the following: the potato/fry cutter and surrounding area
the slicer
- The physical facilities are not being maintained in good repair. Retile/replace tiles at grill line to provide a smooth easily cleanable surface.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean the floor througout facility concentrating on hard to reach areas (i.e. under equipment, under shelving, under dishmachine area, under sinks, corners, etc.) to remove grease/food buildup.
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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09/10/2014 | Standard Inspection |
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