- Food employees were not contacting exposed ready-to-eat foods with bare hands. gloves or utensils in use.
- Foods are received from the following sources: gfs, sherwood, sysco, bing how.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover food in cooler, store raw food on bottom shelf of prep coolers, corrected.
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.
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11/10/2015 | Critical Control Point Inspection |
- The plumbing system was not properly repaired. Fix hand sink in dishwashing area to operate.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
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11/10/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Clean and remove grease from sides of tables/coolers in kitchen. Clean one area at a time and move on to the next area.
Nonfood-contact surfaces of equipment shall be kept clean.
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04/13/2015 | Standard Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw meat out being prepped, do not take out more meat that can be handled in a few minutes to minimize bacterial growth.
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.
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04/13/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 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: GFS, sysco, sherwood.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/20/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Rice sitting out.
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 raw animal foods separated by type during storage, preparation, holding, and display.
ensure that raw food (chicken) is stored on lower shelves.
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10/07/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Keep raw food on bottom shelves and cooked or prepared food on upper shelves in cooler.
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.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Food being left out to long at room temperature. Food should be placed in cooler after 2 hours or at 70F.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less
- Non-food contact surfaces of equipment are dirty. Clean equipment in kitchen on rotating basis to remove grease, etc.
Nonfood-contact surfaces of equipment shall be kept clean.
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10/07/2014 | Standard Inspection |
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