- Hand washing facilities are properly supplied.
- Foods are received from the following sources: GFS
- Equipment food-contact surfaces or utensils are dirty. Observed mold build-up in ice machine
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean and sanitize ice machine to eliminate mold and prevent contamination.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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09/23/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Observed boxes of food stored directly on floor in 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.
- Critical: Equipment food-contact surfaces or utensils are dirty. Build-up of mold in ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize ice machine to eliminate mold.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed boxes of single-use items stored directly on floor in storage/equipment room.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Single-use items shall be stored 6-inches of the floor to prevent possible contamination.
- The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Insufficient lighting behind main bar. Unable to see dirt and debris.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Supply sufficient lighting for all food preparation areas to ensure capacities of physical facilities.
- Observed a build-up of dirt and debris behind main bar. Grease build-up behind 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. Clean behind bar and cookline to ensure cleanliness of physical facilities and to deter pest.
- Observed unnecessary or nonfunctional items and /or litter on the premises. A number of unnecessary coolers and other pieces of unused equipment stored in facility.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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09/23/2015 | Standard Inspection |
- 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.Discontinue storing milk crate w/ garbage bags etc.. directly in front of hand wash station in food prep area. Making the sink less accessible discourages proper and frequent handwashing.
- 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. Eliminate gaps at bottom and sides of door openings to exterior i.e., man door and receiving dock door in warehouse portion of facility. Gaps could allow for the access of unwanted pests.
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02/19/2015 | Standard Inspection |
- 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. PIC was not able to demonstrate knowledge for cooking/cooling and reheating meats/bulk quantities of PHF. The minimum cook temps are as follows: chicken/poultry - 165F
- 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. Ensure all foods prepared or repackaged at facility are properly date marked w either the date the food was prepared or the date the product should be pulled.
- Observed improper reheating of food for hot holding.
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. Chili and Jambalaya found reheating in steam well (@ 68.5F) Bulk reheats of PHF shall be reheated to a minimum of 165F within 2 hrs. Steam tables in general do not reheat foods quickly so the operator easily could prolong the reheat period. Operator should employ a different method as discussed i.e., double boil
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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. Walk-in cooler appeared to be operating at a slightly elevated temp i.e., 44F. Adjust thermostat to ensure unit holds at 41F or lower. If after adjustment unit can't maintain an ambient temp of 41F or lower then a service provider should be contacted to ensure unit can hold temp as per rules.
- 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.Fish found thawing on trays on floor( under shelving units) in walk-in cooler. Discussed importance of storing foods a minimum of 6 " off floors surface to protect foods in storage.
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02/19/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Chicken and buns stored directly on floor in walk-in cooler. Single use-items stored directly on the floor in basement.
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.
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: Food equipment surfaces are not cleaned at the required frequency. Mold in ice machine and standing coolers needs cleaning. Standing water and debris in standing coolers behind bars.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
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10/31/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from an approved source.
- Observed improper storage of food items. See Standard Inspection.
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. See Standard Inspection. Correct By: 31-Oct-2014
- Equipment food-contact surfaces or utensils are dirty. See Standard Inspection.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. See Standard Inspection. Correct By: 31-Oct-2014
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. See Standard Inspection.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. See Standard Inspection.
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10/31/2014 | Critical Control Point Inspection |
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