- Observed employee eating, drinking, or using tobacco in non-designated area. Employee working with open container on cutting board.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw steak, raw chicken, and raw ground beef stored over ready-to-eat foods.
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. Store raw foods beneath ready-to-eat foods to prevent possible contamination.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Ready-to-eat sauces and bulk cheeses without date-marking.
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.
- Equipment components are not intact, tight or properly adjusted. Condensate dripping to bottom of salad prep cooler and condiment 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. Repair/adjust coolers to prevent standing water and to ensure equipment is in good repair.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Waffle iron, pans, and sides of cookware with debris and grease build-up.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean and sanitize food equipment to ensure cleanliness and to prevent possible public health hazard.
- Soiled linens were not kept in approved location. Linens stored on food contact surfaces and shelves.
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. Keep sanitizing rags stored in sanitizing bucket or in basket, away from food contact surfaces, to limit bacterial growth.
- Observed a build-up of dirt and debris. Floors behind equipment and underneath warewashing equipment are dirty with grease build-up.
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. Frequently clean floors to deter pests and to ensure cleanliness.
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08/26/2015 | Standard Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Beef stored over potatoes in refrigerator.
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 discussed (ready-to-eat foods over raw foods).
- Critical: TCS foods were not being held at the proper temperature. Flour used to batter raw chicken/fish 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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Deli cheeses and meats, helding longer than 24 hours, 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.
- Equipment and/or components are not maintained in good working order. Salad/dressing cooler not keeping cold holding temperature of 41F or below (48-50F)
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Critical: Equipment food-contact surfaces or utensils are dirty. Cold in bottom of dressing/salad cooler.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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02/05/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/19/2014 | Follow-up Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed meat cooler holding raw chicken over beef, and raw beef stored over raw fish.
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. Raw meats shall be segregated appropriately to prevent any possible contamination: raw fish stored above beef steaks, beef and pork stored above raw chicken. Correct By: 17-Sep-2014
- Observed improper storage of food items. Observed pot of potatoes cooling underneath leaking two-compartment sink.
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 off the floor and in safe/clean location to prevent possible contamination. Correct By: 16-Sep-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. No date-marking for foods such as cheese, sour cream, meats, that are prepared and held for longer than 24 hours.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 17-Sep-2014
- Critical: The plumbing system was not properly repaired. Observed leaking two-compartment sink.
A plumbing system shall be repaired according to the Ohio building code. Repair pipe in two-compartment sink to ensure all plumbing systems are in good repair. Correct By: 30-Sep-2014
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09/16/2014 | Standard Inspection |
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