- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Unaware of health hazard of storing food improperly and the importance of sanitizing food contact surfaces.
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.
- Observed improper storage of food items. Food uncovered in the standing coolers (coolers with leaking condensate).
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 shall be protected from contamination by use of proper covers/lids/barriers/protectants.
- Observed containers of food stored directly on floor near the lawnmower.
Containers of food shall be stored at least six-inches off the floor to prevent possible contamination.
- Observed improper method for cooling TCS foods. Stews, meats, and other food items are cooling in deep/bulk containers.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. TCS meats, stews, and other items are stored longer than 24 hours without date-marks.
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.
- The plumbing system does not comply with the Ohio building code. Use of two-compartment sink as a mop sink.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code. Discontinue using food preparation sink as mop sink and use the installed mop sink to dispose the mop water.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Walls underneath the two-compartment sink is not durable or easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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10/01/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Unaware of health hazard of storing food improperly and the importance of sanitizing food contact surfaces.
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 method for cooling TCS foods. Stews, meats, and other food items are cooling in deep/bulk containers.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Use shall containers or chill sticks to ensure proper cooling and to prevent possible foodborne illness.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. TCS meats, stews, and other items are stored longer than 24 hours without date-marks.
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.
- Observed improper storage of food items. Food uncovered in the standing coolers (coolers with leaking condensate).
Foods 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 shall be protected from contamination by use of proper covers/lids/barriers/protectants.
- Observed containers of food stored directly on floor near the lawnmower.
Store foods at least 6-inches off the floor to prevent possible contamination.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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10/01/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, 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.
- Observed improper storage of food items. -Observed bus tubs of raw meat stored on the floor. -Observed containers of cooked cauliflower stored next to dirty broom.
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed curry and other cooked food with no date marks.
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.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. -Observed several walls that were not finished. Observed several missing floor tiles in the kitchen.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Finish walls so that they are smooth and easily cleanable. -Paint all unfinished drywall. -Replace all missing floor tiles.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
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03/10/2015 | Follow-up Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, 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.
- Observed improper storage of food items. -Observed bus tubs of raw meat stored on the floor. -Observed containers of cooked cauliflower stored next to dirty broom.
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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed curry and other cooked food with no date marks.
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.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. -Observed several walls that were not finished. Observed several missing floor tiles in the kitchen.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Finish walls so that they are smooth and easily cleanable. -Paint all unfinished drywall. -Replace all missing floor tiles.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
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03/03/2015 | Follow-up Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. -Observed employee wiping soiled hands on his apron.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). -Employee removed soiled apron. Proper hand washing technique was discussed.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, 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.
- Observed improper storage of food items. -Observed bus tubs of raw meat stored 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.
- TCS foods were not properly thawed. -Observed bulk amounts of lamb and chicken thawing in pans of warm, standing water.
TCS food shall be thawed as required in this rule. -Discontinue thawing food in standing water. -Thaw food under refrigeration or cold running water. -Food that was still partially frozen was moved to refrigeration.
- Critical: TCS foods were not being held at the proper temperature. -Observed several large bus tubs of raw chicken and marinating chicken holding at room temperature.
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. -Food that was at 41F or below was moved to freezer or refrigerators. -Discontinue storing food without temperature control.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed curry and other cooked food with no date marks.
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.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. -Observed several walls that were not finished. Observed several missing floor tiles in the kitchen.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Finish walls so that they are smooth and easily cleanable. -Paint all unfinished drywall. -Replace all missing floor tiles.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
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02/09/2015 | Standard Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms. -Observed employee wiping soiled hands on his apron.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink. -Discontinue wiping soiled hands on clothing. Use the designated hand sink with soap, water, and paper towels to wash hands.
- 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.
- Observed raw lamb and chicken thawing in warm standing water.
Thaw food under cold running water, in the refrigerator, or as part of the cooking process to limit pathogen growth. -During inspection, food that was partially frozen was moved to a refrigerator.
- 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.
- 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.
- Observed improper storage of food items. -Observed a bus tub of raw meat 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
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02/09/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Open food items stored below dripping condensate pan. Observed dirty vents and non food contact above food items and prep area.
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. Cover all foods that are stored in standing cooler to prevent possible contamination from condensation pan. Correct By: 02-Oct-2014
- Critical: Observed improper method for cooling TCS foods. Observed no chill wands. No effecient method of cooling deep dishes of stews and meat.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. No date-marking of food items that are held longer than 24 hours.
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. Date-mark all foods held longer than 24-hours to limit pathogen growth. Correct By: 02-Oct-2014
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Label all packaged an bulk food items in freezer and in containers to ensure proper food labelling. Correct By: 02-Oct-2014
- The plumbing system was not properly maintained. Plumbing line of low-temperature dish machine leaking. Pipe leading to grease trap not properly maintained (vented).
A plumbing system shall be properly maintained. Repair plumbing fixtures in Low-temperature dish machine and pipe leading to grease trap to ensure all plumbing systems are in good repair. Correct By: 09-Oct-2014
- The physical facilities are not being maintained in good repair. Floors and walls of kitchen are worn and in bad condition.
The physical facilities shall be maintained in good repair. Repair floor and walls to ensure all physical facilities are in good repair. Correct By: 03-Oct-2015
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10/02/2014 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature. Hot holding of rice at improper 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. All potentially hazardous foods shall be hot held at or above 135F to limit pathogen growth. Correct By: 09-Oct-2014
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. No date-marking of food items that are held longer than 24 hours.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed improper method for cooling TCS foods. Observed no chill wands. No effecient method of cooling deep dishes of stews and meat.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. See Standard Inspection Report.
- Observed improper storage of food items. Observed dirty vents and non food contact above food items and prep area.
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.
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10/02/2014 | Critical Control Point Inspection |
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