Turney China Inc, 5851 Turney Rd, Garfield Heights, OH 44125 - Commercial FSO < 25000 sq. ft. inspection findings and violations



Business Info

Restaurant name: Turney China Inc
Address: 5851 Turney Rd, Garfield Heights, OH 44125
Phone: (216) 662-8899
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 12/11/2015

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Inspection findings

Inspection date

Type

  • The hand washing sink(s) were not accessible for convenient use by employees.
    A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Garbage can's positioning blocked easy access/use of handsink thus discouraging frequent/necessary handwashing. Keep sink free and clear to encourage handwashing as discussed.
  • The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
    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. Operator did not know the minimum cook temps for the various raw meats used at food service nor was she aware of the minimum reheat time/temp parmaeter for bulk reheats of PHF.The minimum cook temps for the various raw meats are as follows: chicken/poultry-165F
  • Raw shell eggs are not maintained at 45°F or less.
    Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. Whole shell eggs found on prep line holding above the maximum allowable hold temp of 45F. Eggs moved to adequate refrigeration. Discussed means to keep eggs cold yet available during times when operation is busy.
  • 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. All foods prepared/repackaged at facility shall be labled/date marked with either the date the food was prepared/repackaged or the pull date. A maximum of seven days is allowed for such foods to be used.
  • Equipment food-contact surfaces and utensils were not being sanitized.
    Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. Tooth for can opener did not appear to be cleaned and sanitized with regularity i.e., at the end of each day's use. The accumulate on tooth from opening previous cans if not addressed could harbor bacteria which inturn could contaminate future food stocks as dirty tooth pierces can's contents.
  • 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. Foods stored in walk-in cooler were not covered to protect against miscelleneous sources of contamination. All foods stored in unit should be covered to protect foods in storage as discussed. Further, raw vegetables were being stored in old U.S. mail totes. Store clean/processed foods in food grade storage containers only. Do not use totes from U.S. mail in any food service application.
  • Observed food that was not properly protected from contamination by separation, packaging, and segregation.
    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. Raw shrimp found above cooked noodles and raw vegetables in prep top cooler. All raw animal foods shall be stored separate and below cooked/ready to eat foods. Foods moved to comply.
12/11/2015Critical Control Point Inspection
  • Critical: Observed food employee touching ready-to-eat food with bare hands.
    To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Use handled scoops when portioning out rice from steam pots. Bowls are being used which are grabbed at different points by different people each time used. This inadvertantly could contaminant food stocks like bare hand contact could for reasons discussed.
  • Observed food that was not properly protected from contamination by separation, packaging, and segregation.
    To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Raw shrimp found above cooked noodles and raw vegetables in prep top cooler. All raw animal meats are to be stored separate and below cooked/ready to eat foods. Foods moved to comply. Further, all foods in storage in walk-in cooler shall be covered to protect foods from miscelleneous sources of contamination while in storage as discussed. Lastly, old U.S. mail totes were being used to store prepared raw vegetables. All foods preped shall be held in food grade containers. Mail totes shall not be used in any aspects of food storage/preparation.
  • 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. All foods prepared/repackaged at facility shall be labled/date marked with either the date the food was prepared/repackaged or the date the product is to be pulled. A maximum of seven days for such foods is allowed.
  • Equipment and/or components are not maintained in good working order.
    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. Replace damaged interior lids for chest freezers. Cracked surfaces and tape over cracked surfaces impede the operator's ability to maintain surfaces in a sanitary manner.
  • Cooking equipment or pan surfaces are dirty.
    To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Can opener not being cleaned with regularity. Accumulate on tooth of can opener could harbor bacteria which in turn will contaminate food stocks of cans being pierced by dirty tooth.
  • Non-food contact surfaces of equipment are dirty.
    Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean all equipment which is showing signs of heavy accumulate/neglect i.e., on top of home style refrigeration units
  • Soiled equipment food contact surfaces and utensils were not effectively cleaned.
    Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary. Wash/rinse/sanitize method employed at facility was being conducted backwards i.e., sanitizing step was being conducted first? follow was/rinse/sanitize method as discussed/required at 3 compartment sink to clean/sanitize all wares used in food service operation.
  • Critical: The handwashing sink was not easily accessible.
    To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink was blocked with storage of garbage can directly in front of sink's locale. Discontinue storing anything infront of sink's locale that would discourage frequent and necessary handwashing by food staff.
  • Observed floors, walls, and/or ceilings that were not constructed of approved materials.
    Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
  • Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
    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. Provide adequate brushguards/door sweeps for any and all gaps around man door to exterior of building. Gaps could allow for the access of unwanted pests to the facility as discussed.
  • Observed a build-up of dirt and debris.
    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. Thoroughly clean floors and walls to address dirt/accumulate paying particular attention to those areas behind/under/and around equipment.
12/11/2015Standard Inspection
  • Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw stored above ready-to-eat food and food not covered to prevent contamination. Also, grocery bags are being used to hold product in freezer and observed re-use of single-use containers.
    To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
  • TCS foods were not properly thawed. Observed shrimp thawing by sitting on floor.
    TCS food shall be thawed as required in this rule. The thawing process should take place in cooler or under cold running water.
  • Non-durable equipment observed. Observed cardboard and foil used to line surfaces. Also, non-handled scoops were being used for rice.
    Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Equipment and/or components are not maintained in good working order. Observed gaskets in poor condition in reach-in cooler.
    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.
  • Observed light bulbs or heat lamp that were not properly shielded or coated where required.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
01/23/2015Standard Inspection
  • Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw meat ad eggs stored above ready-to-eat food. Also, food was left uncovered and open to contamination.
    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.
01/23/2015Critical Control Point Inspection
  • All foods appeared wholesome and from an approved source.
  • Many ready to eat foods including sweet and sour chicken/pork and egg rolls, and noodles did not have date marking on their storage containers.
    Date mark these food containers to ensure a one week rotation. Correct By: 01-Aug-2014
  • TCS foods were properly stored out of the temperature danger zone (41-135F)
  • Many foods were stored without covers, in dirty mail bins, with cups floating inside them (instead of scoops with handles) and nested on top of one another.
    Keep all foods in refrigeration covered. Discontinue nesting foods (without covers) on top of one another. Use scoops with handles instead of to go cups when serving food to prevent contamination by hands.
08/01/2014Critical Control Point Inspection
  • Miscellaneous sources of contamination observed. Numerous food items in the freezers were not covered or were poorly wrapped, some frozen foods were stored directly in thank you bags which are not designed for food storage and the freezers have significant ice build up.
    Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Thoroughly clean and defrost freezers. Wrap foods completely in food grade packaging or bags and discontinue storing food in thank you bags to prevent their contamination.
  • Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous ready to eat foods in the prep cooler up front and the walk in did not have proper date marking.
    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. Date mark and cover these foods to ensure a one week rotation and to prevent food contamination. Also, clean walk-in cooler shelves to eliminate build up and prevent food contamination. Disontinue re-using egg flats and use scoops with handles in all bulk food containers. Correct By: 01-Sep-2014
  • Non-food contact surfaces of equipment are dirty. Much accumulated dirt and debris on cookline equipment, hood system and ansul arms, and a variety of shelves in the kitchen.
    Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas and remove aluminum foil from them to provide durable, cleanable surfaces.
  • Observed light bulbs or heat lamp that were not properly shielded or coated where required. Long flourescent light tubes were missing proper shielding.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Shield these bulbs or provide plastic coated bulbs to prevent food contamination if bulbs burst.
  • Observed a build-up of dirt and debris. Debris was noted at the floor-wall junction under and around equipment
    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 floors in hard to reach areas to eliminate build up and provide cove base wherever missing to facilitate cleaning.
08/01/2014Standard Inspection

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