- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. No PIC present during inspection.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef and chicken stored over ready-to-eat items.
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.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. All cutting boards are worn and need replaced.
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.
- Equipment food-contact surfaces or utensils are dirty. Wine and martini glasses stored direction on cardboard in beer coolers. Debris and syrup underneath bar mesh. Bus tubs in beer coolers have syrup and debris.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Sides and non-food contact surfaces of cookware has grease build-up and debris.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Grease behind cookware, underneath the hood.
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.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Obseved non-functioning equipment (freezer) in the kitchen.
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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12/21/2015 | Standard Inspection |
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Observed cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty. Debris and syrup underneath bar mesh. Bus tubs in beer coolers have syrup and debris.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef and chicken stored over ready-to-eat items.
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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12/21/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. PIC unaware of proper cooking temperatures. Unsure of proper cooking temperature for steaks.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. PIC should be aware of proper cooking temperatures to ensure proper food safety knowledge.
- Critical: Observed food in contact with an unclean surface. Food utensils stored directly into ready-to-eat and raw food containers.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Replace utensils after four hours, or even a days use, to prevent possible contamination.
- Observed improper storage of food items. Observed produce stored directly on floor of walk-in cooler.
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.
- A thermometer to measure manual warewashing and sanitizing temperatures was not readily accessible.
In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for measuring the washing and sanitizing temperatures.
- Equipment components are not intact, tight or properly adjusted. Fridgedare freezer has broken components, door hinges on multiple prep coolers are broken, door handle broken on sliding door 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.
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Concentration is less than 50ppm due to high temperature of LTDM.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Ensure that LTDM exceeds no more than 120F to ensure proper concentration of chlorine sanitizer.
- Equipment food-contact surfaces or utensils are dirty. Observed build-up of debris in coolers in kitchen and at bar.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Soiled linens were not kept in approved location. Observed soiled linens on floor and on non food-contact surfaces throughout kitchen.
Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service articles or single-use articles.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Observed single-use items such as containers, cups, and other utensils stored directly on floor of basement.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Utenils shall be stored at least six-inches off the floor to prevent possible contamination.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light in kitchen needs shielded.
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.
- The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Several burned out light bulbs need replaced in kitchen.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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03/30/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC unaware of proper cooking temperatures. Unsure of proper cooking temperature for steaks.
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.
- Observed improper storage of food items. Observed produce stored directly on floor of walk-in cooler.
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. Food shall be stored at least six-inches off the floor to prevent possible contamination.
- Equipment food-contact surfaces and utensils were not being sanitized. LTDM not reaching proper concentration due to extremely high temperatures during rinse cycle.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. Ensure that LTDM exceeds no more than 120F to ensure proper concentration of chlorine sanitizer.
- Equipment food-contact surfaces or utensils are dirty. Observed used utensils stored directly in food containers of ready-to-eat and raw foods. Food-contact surfaces such as coolers in kitchen and bar have build up of dirt.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Replace utensils after four hours, or even a days use, to prevent possible contamination.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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03/30/2015 | Critical Control Point Inspection |
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair small leak for drain line from ice machine at 90 degree coupler from machine to line's run.
- 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 floor under ice machine to address dirt/accumulate.
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03/10/2015 | Other Inspection |
- 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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02/11/2015 | Other Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets for upright refrigeration unit and interior lining for chest freezer so units can run more efficiently and proper sanitation can be maintained.
- Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean/sanitize all food prep equipment at the end of use for the day or as often as necessary. Slicer (behind guards) showed dried food waste/accumulate that indicated neglect. Further the french fryer slicer was similar and should be cleaned/broken down accordingly. Correct By: 27-Jan-2015
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean dirt/accumulate on top of pipe/conduit within foot print of kitchen i.e., conduit and lines underneath dish machine to address dirt/accumulate.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean and sanitize gasketed surfaces for all coolers/freezers within facility
- Critical: Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. No hot water is available at hand sink locale behind bar. Restore hot water so proper handwashing can take place. Correct By: 10-Feb-2015
- 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
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair sanitary line leak located in room with forced air furnace. There was a 5 gallon bucket brimming over w/ collected waste water. Foods staged after deliverey were in close proximity to this locale. Store no foods in or near this locale until that time that leak is addressed. Correct By: 10-Feb-2015
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Ensure handsink behind drains in a sufficient timely manner so as to allow proper handwashing. Correct By: 10-Feb-2015
- 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 behind/under/and around equipment throughout facility to adress dirt/accumulate i.e., floor behind chest freezer
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01/27/2015 | 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. Person in charge did not demonstrate a working knowledge of minimum cook temps
- 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 at facility or repackaged at facility shall be labled/dated w/ either the date the food was prepared or the date the food is to be pulled out of service.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Foods such as dough and blanched fries should be covered when stored ( in walk-in) to prevent air borne contaminants or physical contaminants from falling onto foods.
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01/27/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from an approved source.
- Observed 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.
Per PIC- cooling method of soups.
- Observed improper storage of food items. Observed tomatoes stored near chemicals and boxes of potatoes stored directly on 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. Remove chemicals near food prep areas and store foods at least 6-inches off the floor to prevent possible contamination. Correct By: 22-Oct-2014
- Equipment food-contact surfaces and utensils were not being sanitized. Both low-temperature dish machines (LTDM) are not sanitizing at proper concentration.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. Adjust temperature and/or prime machine to ensure all untensils can be sanitized at proper temperature. Correct By: 24-Oct-2014
- Equipment food-contact surfaces or utensils are dirty. Observed dirty hot holding trays with old food buildup. Standing coolers were dirty. Single-use items/cardboard used continually and had greasy build-up. Rags used for wiping down food contact surfaces were dirty and not stored in chemical sanitizing solution.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean all food contact surfaces such as coolers, counter tops, hold holding storage areas. Discontinue use of single-use items for food storage. Store wiping rags in sanitizing solution and clean frequently to prevent any possible contamination and eliminate bacterial growth. Correct By: 22-Oct-2014
- 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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10/22/2014 | Critical Control Point Inspection |
- Observed improper storage of food items. SEE CCP
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 concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. SEE CCP
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Critical: Equipment food-contact surfaces or utensils are dirty. SEE CCP
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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10/22/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/07/2014 | Foodborne Inspection |
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