- Beverage tubing is in contact with stored ice. - Observed beverage tubing in contact with stored ice behind bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. - Contact beverage supply company for a shield/guard to prevent beverage tubing from contacting ice.
- Equipment components are not intact, tight or properly adjusted. - Observed 2 broken doors on salad prep cooler. Detached doors held onto unit with duct tape. - Observed broken door gasket on reach-in cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - Repair or replace cooler doors and gaskets to allow for a smooth and easily cleanable units, and allow for temperatures to be maintained under 41F.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease and food debris on exterior of cooking equipment (ex= stove, fryers). - Observed a build-up on knife rack.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean exterior of cooking equipment to remove build-up and prevent pests. Clean and sanitize knife rack to prevent contamination of food-contact utensils.
- The plumbing system was not properly maintained. - Observed a leak in the plumbing under 3 compartment sink, food prep sink, and hand sink in kitchen.
A plumbing system shall be properly maintained. - Repair plumbing to eleminate leaks.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cookline.
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.
|
10/08/2015 | Follow-up Inspection |
- Food employee was using tobacco in designated area.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature. - Temped items in salad prep cooler (tomatoes, shredded cheese, sauce) holding at 55-56F.
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.
- Observed improper reheating of food for hot holding. - Observed sauce being reheated in steam well. - Observed veggie soup reheating on stove, then transferred to steam well at 90F.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Equipment food-contact surfaces or utensils are dirty. - Observed a build-up in nozzles of soda machine. - Observed food debris on hard-to-reach places of deli slicer.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
10/07/2015 | Critical Control Point Inspection |
- Critical: Observed improper reheating of food for hot holding. - Observed sauce reheating in steam well. Temped sauce at 108F. - Observed veggie soup being reheated on stove, then transferred to steam well at 90F.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. - Ensure soups and sauces are fully reheated to 165F prior to transferring to steam wells.
- Critical: TCS foods were not being held at the proper temperature. - Temped TCS items (tomatoes, shredded cheese, sauce) holding 55-56F in salad prep cooler.
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. - Until cooler is repaired, keep only minimal potentially hazardous foods inside prep cooler, ensuring product is either used or discarded within 6 hours. Correct By: 07-Oct-2015
- Beverage tubing is in contact with stored ice. - Observed beverage tubing in contact with stored ice behind bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. - Contact beverage supply company for a shield/guard to prevent beverage tubing from contacting ice.
- Equipment and/or components are not maintained in good working order. - Temped salad prep cooler holding at 50-55F.
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. - Until cooler is repaired, keep only minimal potentially hazardous items in cooler, ensuring product is either used or discarded within 6 hours. Correct By: 08-Oct-2015
- Equipment components are not intact, tight or properly adjusted. - Observed 2 broken doors on salad prep cooler. Detached doors held onto unit with duct tape. - Observed broken door gasket on reach-in cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - Repair or replace cooler doors and gaskets to allow for a smooth and easily cleanable units, and allow for temperatures to be maintained under 41F.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed food debris on hard-to-reach places of deli slicer. - Observed a build-up in nozzles of soda guns behind bar.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize deli slicer, ensuring build-up is removed from all hard-to-reach places. - Thoroughly clean and sanitize nozzles of soda guns to remove build-up and prevent contamination of soda. Correct By: 08-Oct-2015
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease and food debris on exterior of cooking equipment (ex= stove, fryers). - Observed a build-up on knife rack.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean exterior of cooking equipment to remove build-up and prevent pests. Clean and sanitize knife rack to prevent contamination of food-contact utensils.
- The plumbing system was not properly maintained. - Observed a leak in the plumbing under 3 compartment sink, food prep sink, and hand sink in kitchen.
A plumbing system shall be properly maintained. - Repair plumbing to eleminate leaks.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cookline.
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.
|
10/07/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. - Observed an excessive build-up of grease and food debris on floor of kitchen, under cooking equipment and on wall behind cooking 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.
|
05/06/2015 | Follow-up Inspection |
- Critical: (CORRECTED DURING INSPECTION) Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. - Food prep sink being used for hand sink. Employees often wash hands in restroom, per kitchen employee.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Observed improper storage of food items. - Observed items being stored directly on floor of walk-in cooler (ex= containers of corn beef broth, veggie soup, and kosher chips, boxes of eggs)
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. - Discontinue storing food items directly on floor of walk-in cooler. Provide a pallet or shelf to allow for food to be kept 6+ inches off of floor.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed cardboard lining floor under mats, in front of cooking equipment.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Discontinue using cardboard to line floors.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of dust on condenser fans in walk-in cooler. - Observed a build-up of liquid splatter inside brown, mini cooler behind bar. - Observed a build-up of grease on oven hood. - Observed an excessive build-up of ice on floor of walk-in freezer and floor of 1 door, reach-in freezer in kitchen.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: (CORRECTED DURING INSPECTION) The handwashing sink was not easily accessible. Observed items (ex= plastic containers) blocking easy access to hand sink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. - Corrected, items removed.
- The plumbing system was not properly maintained. - Observed leak under food prep sink. Exist bucket under sink to catch drip.
A plumbing system shall be properly maintained.
- Observed a build-up of dirt and debris. - Observed an excessive build-up of grease and food debris on floor of kitchen, under cooking equipment and on wall behind cooking 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.
|
04/15/2015 | Standard Inspection |
- (CORRECTED DURING INSPECTION) The hand washing sink(s) were not accessible for convenient use by employees. - Observed hand sink blocked by plastic containers.
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.
- (CORRECTED DURING INSPECTION) Food employee(s) were not washing hands in an approved sink or automatic handwashing facility. - Observed food prep sink being used for hand washing. Employees often wash hands in restroom, per kitchen employee.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for disposal of mop water and similar liquid waste.
- (CORRECTED DURING INSPECTION) Kitchen employee could not state proper reheat temperature of 165F.
- 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 food that was not properly protected from contamination by separation, packaging, and segregation. - Observed food items stored directly on floor of walk-in cooler (ex= corn beef broth, veggie soup, kosher chips, boxes of eggs).
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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
|
04/15/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/25/2015 | Complaint Inspection |
- Critical: Observed ice being used for food after it was used as a coolant. -Observed beer bottles stored in the serving ice.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. -Bottles were removed from ice.
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup on the outside of cooking equipment.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean outside of equipment to remove buildup.
- Utensils and/or equipment were not properly rinsed. -Observed the 3-compartment sink at the bar set up incorrectly as wash, sanitize, rinse.
Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code. -Set up the 3-compartment sink as wash, rinse, sanitize, air dry.
- The plumbing system was not properly maintained. -Observed a leaking pipe under the produce sink. Observed a leak at the mop sink.
A plumbing system shall be properly maintained.
- Observed a build-up of dirt and debris. -Observed heavy grease buildup on the floor under the cooking 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.
|
11/13/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: Shaker Valley, GFS, Restaurant Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed bottles stored directly in serving ice.
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. -Discontinue storing bottles or other food containers in ice that is intended for consumption.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
|
11/13/2014 | Critical Control Point Inspection |
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. -Repair cracked pipe under the prep sink. -Repair water and drain lines for the ice machine as necessary. -Use commercial grade plumbing materials for all repairs.
|
07/02/2014 | Follow-up Inspection |
- Observed improper storage of food items. -Observed boxes of food stored directly on the floor.
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. -Corrected.
- Critical: TCS foods were not being held at the proper temperature. -Observed food in the prep refrigerator holding at 55F.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. -Corrected
- Equipment and/or components are not maintained in good working order. -Observed a leaking condensation line in the walk-in cooler. -Prep refrigerator was not maintaining 41F or below.
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. -Repair condensation line to elminate leaks. Move food so that it is not located under any dripping condensation. -Repair refrigerator to maintain 41F or below.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. -Repair leaking pipes as necessary.
|
06/30/2014 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. -Observed hand sink blocked with items in the basin. The cold water was also turned off.
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. -Water was turned on and items were removed from the sink.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed food in the prep top holding at 56F.
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. -Food was removed from prep top refrigerator during inspection.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed packages of food stored on the floor.
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. -Provide or use shelving to hold food off of the floor.
- Toxic materials are properly identified and stored.
|
06/30/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Oriole Cafe/18 Crosby St Inc, 294 N Rocky River Dr, Berea, OH 44017 »