- Miscellaneous sources of contamination observed. Observed cook using a cloth towel to absorb grease from RTE cooked bacon.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Non-food contact surfaces of equipment are dirty. the vents and fans of standing coolers have build-up and debris.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Grease build-up on kitchen floors.
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 the use of an unapproved cleaning method for floors. Floors are swept and not effectively mopped to eliminate grease.
Only dustless methods of cleaning shall be used.
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01/06/2016 | Follow-up Inspection |
| No violation noted during this evaluation. | 12/16/2015 | Other Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC unaware of how long chilli (temp 77F) had been in the standing cooler.
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.
- Boxes and containers of food stored directly on walk-in cooler floor.
Store food at least six inches off of the floor to prevent possible contamination.
- Observed improper storage of food items. Observed foods (that are not cooling) uncovered in walk-in cooler and in standing 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.
- Critical: TCS foods were not being held at the proper temperature. Observed eggs sitting out 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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Potentially hazardous stews, produce, meats, and cheeses, held longer than 24 hours are not date-marked.
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. Damaged floor tile in the back preparation room and throughout the kitchen (underneath three-compartment sink).
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Damaged ceiling tile in back food preparation room.
Repair/replace ceiling tile to ensure durable and easily cleanable physical facilities.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulb in walk-in freezer is unshielded.
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.
- Observed a build-up of dirt and debris. Sludge and debris throughout kitchen floor, specifically underneath dish machine.
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.
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12/09/2015 | Standard and Complaint Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from an approved source.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Potentially hazardous stews, produce, meats, and cheeses, held longer than 24 hours are not 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. Observed shelled eggs sitting out at room 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 foods (that are not cooling) uncovered in walk-in cooler and in standing cooler. Boxes and containers of food stored directly on walk-in cooler 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.
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12/09/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. Operator needs to ensure employees are current in food safety knowledge.
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. Send operators to food safety course to ensure food safety knowledge.
- There is no test kit available for measuring the concentration of the sanitizer. No test stips for LTDM.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment components are not intact, tight or properly adjusted. Walk-in cooler leaking condensate.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Build up of debris in the dish washer.
Nonfood-contact surfaces of equipment shall be kept clean. Clean dish washer to ensure cleanliness of equipment.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Ceiling tile in the back prep room is porous and not easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. No light shield in walk-in freezer.
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.
- Observed a build-up of dirt and debris. Floors have dirt and debris behind equipment and in hard to reach areas.
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 the use of an unapproved cleaning method for floors. Floors are not mopped on a frequent basis to eliminate dirt and debris. Grease underneath cookware.
Only dustless methods of cleaning shall be used to eliminate dirt and debris.
- The ventilation system was not being properly cleaned or was creating a public health hazard.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
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09/23/2015 | Follow-up Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. Operator needs to ensure employees are current in food safety knowledge.
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. Send operators to food safety course to ensure food safety knowledge.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. SEE CCP
- Equipment components are not intact, tight or properly adjusted. Walk-in cooler leaking condensate.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Ceiling tile in the back prep room is porous and not easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. Floors have dirt and debris behind equipment and in hard to reach areas.
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 the use of an unapproved cleaning method for floors. Floors are not mopped on a frequent basis to eliminate dirt and debris.
Only dustless methods of cleaning shall be used to eliminate dirt and debris.
- The ventilation system was not being properly cleaned or was creating a public health hazard.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
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06/08/2015 | Follow-up Inspection |
- Observed improper method for cooling TCS foods. Cooling stews in deep 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. Foods shall be cooled from 135F-41F within 6 hours, in a shallow pan, in an ice bath, or by use of a chill stick to ensure limit bacterial growth.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw bacon stored over ready-to-eat sauces and pancake batter.
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. Store raw foods beneath ready-to-eat foods to prevent contamination.
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05/01/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. Operator needs to ensure employees are current in food safety knowledge.
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. Send operators to food safety course to ensure food safety knowledge.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. SEE CCP
- Critical: Observed improper method for cooling TCS foods.
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
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Ceiling tile in the back prep room is porous and not easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed a build-up of dirt and debris. Floors have dirt and debris behind equipment and in hard to reach areas.
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 the use of an unapproved cleaning method for floors. Floors are not mopped on a frequent basis to eliminate dirt and debris.
Only dustless methods of cleaning shall be used to eliminate dirt and debris.
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05/01/2015 | Standard Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognize Label bulk storage bins of foods such as flour,sugar etc... to ensure foods drawn from bins are ingredients intended to be used.
- 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 gasketed seal for upright freezer unit in kitchen. Gasket is in poor repair and cuts down on efficiency of unit and sanitation can't be maintained when in poor repair.
- 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 light bulbs or heat lamp that were not properly shielded or coated where required.
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. Provide protective globe or replace light bulb w/ shatter resistant bulb over cook line to protect food/staff in case of bulb breakage.
- 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. Provide door sweep/brush guard at bottom of back door and repair broken block surface around vent in hot water tank room (off main kitchen) to eliminate gaps which could allow for the access of unwanted pests to facility.
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04/08/2015 | Follow-up Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognize Label bulk storage bins of foods such as flour,sugar etc... to ensure foods drawn from bins are ingredients intended to be used.
- 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 gasketed seal for upright freezer unit in kitchen. Gasket is in poor repair and cuts down on efficiency of unit and sanitation can't be maintained when in poor repair.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean interior of walk-in cooler
- 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
- 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 light bulbs or heat lamp that were not properly shielded or coated where required.
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. Provide protective globe or replace light bulb w/ shatter resistant bulb over cook line to protect food/staff in case of bulb breakage.
- 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. Provide door sweep/brush guard at bottom of back door and repair broken block surface around vent in hot water tank room (off main kitchen) to eliminate gaps which could allow for the access of unwanted pests to facility.
- 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. Floors and walls are extremely dirty with heavy accumulation throughout. Thoroughly clean floors and walls throughout facility paying particular attention behind/under/and around equipment.
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02/17/2015 | Standard Inspection |
- Observed food that was unsafe, adulterated, or not honestly presented.
Food shall be safe, unadulterated, and honestly presented. Two large cans of apple sauce noted on dry storage rack that were extremely rusted and in very poor condition.It was unclear how long product had been on shelf. Food was pullled to be discarded. Ensure FIFO method is practiced and foods are rotated regularly to ensure wholesomeness.
- 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. Sausage Gravy in steam table was holding at 129F. Food was pulled and reheated accordingly. Gyro sauce in server lowboy unit was at 43F. Unit recently had a fair amount of activity i.e., opening and closing which could affect temp short term. Unit was adjusted to run colder,monitor to ensure it holds at 41F or lower.
- 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. Steam tables are utilized for the reheating of PHF. Steam tables in general are designed for maintaining temp and not for rapidly reheating foods. Discussed better methods to employ reheats i.e., double boil method
- 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. Any foods prepared or repackaged at facility must be labled with either the date the food was prepared/repackaged or the date that the food is to be pulled. A maximum of seven days is allowed for foods to be served.
- 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.Foods stored on floor in walk-in cooler and freezer units. All foods are to stored a minimum of 6" off of floor's surface to reduce potentail for contamination of food while in storage.
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02/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/17/2015 | Other Inspection |
- Observed food employee touching ready-to-eat food with bare hands. Observed food employee butter toast without gloves.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. To prevent foodborne illness, all employees shall wash hands while preparing ready-to-eat foods.
- Foods are received from the following sources: GFS
- Observed improper method for cooling TCS foods. Soups, stews, and potatoes were cooling in deep dishes and stored directly in cooler.
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 cooling method of ice baths or chill wands to ensure proper cooling.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Soups, sauces, meats, and cheeses are not 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 ready-to-eat foods prepared in facility shall be date-marked to ensure 7-day rotation.
- Equipment food-contact surfaces or utensils are dirty. Observed ready-to-eat meat stored directly in cooler, uncovered, without protection from dirty areas of cooler.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean food contact surfaces and cover ready-to-eat foods to prevent contamination.
- Observed improper storage of food items. Observed potatoes stored directly on floor in kitchen/prep area. Observed frozen meats stored directly on floor of 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. All foods shall be stored at least 6-inches off of the floor to prevent contamination.
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12/03/2014 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. SEE CRITICAL CONTROL POINT INSPECTION.
- Food storage containers are not properly labeled. Small containers of ready-to-eat and raw foods not properly labelled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Observed food in contact with an unclean surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. SEE CRITICAL CONTROL POINT INSPECTION.
- 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. SEE CRITICAL CONTROL POINT INSPECTION.
- Critical: Observed improper method for cooling TCS foods.
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.
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. SEE CRITICAL CONTROL POINT INSPECTION.
- Critical: Observed inadequate equipment for cooling, heating or holding food. Standing cooler located in front of house cannot reach 41F. Temping at 55F.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Repair cooler to ensure all equipment is in good repair and can reach proper cold holding temperatures of 41F.
- The plumbing system was not properly maintained. Handwashing sink in kitchen is leaking. Piping in sink located in front of house is leaking.
A plumbing system shall be properly maintained. Repair piping in sinks to ensure plumbing system is properly maintained.
- Observed the use of an unapproved cleaning method for floors. Floor of prep room, kitchen, and walk-in freezer is dirty.
Only dustless methods of cleaning shall be used. Clean all floors with soap and water to ensure all physical facilies are properly maintained.
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12/03/2014 | Standard Inspection |
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