| No violation noted during this evaluation. | 01/21/2016 | Consultation Inspection |
- Observed food employee not washing hands properly. bserved employee cracking shelled eggs with bare hands and not washing hands prior to touching utensils and "to-go" containers.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. Employees shall wash hands as needed (ex=after handling raw foods, etc) and change gloves as necessary to prevent cross contamination.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw ground meat above cooked food adn raw chicken above sauce in the walk-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.
- TCS foods were not being held at the proper temperature. PHF's (ex=cooked breaded chicken, eggrolls) were holding at 50F to 58F on the counter, PIC had discussed taht there were removed from refrigeration when facility opened and only stay out during lunch.
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. items placed in refrigeration during inspection
- The plumbing system was not properly repaired. During inspection, I observed the grease trap below the cookline overflowing.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Clean and sanitize grease trap and surrounding area of floor to remove build-up and to prevent possible contamination to other areas of facility
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01/21/2016 | Follow-up Inspection |
| No violation noted during this evaluation. | 01/05/2016 | Consultation Inspection |
| No violation noted during this evaluation. | 12/03/2015 | Consultation Inspection |
| No violation noted during this evaluation. | 11/30/2015 | Consultation 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 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 food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw food products above vegetalbes and sauces in the coolers.
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.
- Food storage containers are not properly labeled. Observed bulk food containers not properly labeled (esx=sugar, salt, flour)
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.
- In-use utensils are improperly stored. Observed non-handled scoops and cut lids of containers. being used to scoop rice.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Use approved scoops for products to prevent cross contamination
- In-use utensils are improperly stored. Observed utensils being stored inbetween equipment (prep line reach-in cooler and shelving)
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Miscellaneous sources of contamination observed. Observed food products in coolers not properly covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover all food products to prevent possible cross contamination
- TCS foods were not being held at the proper temperature. PHF's (ex=breaded chicken, eggrolls, fried rice, raw shrimp) were holding at 60F and 80F on the counter
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. Items moved to refrigeration.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were 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.
- Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cardboard as a means to line food preparation areas (ex=shelving, etc.)
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans, cardboard boxes and grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean shelving, cookline equipment, storage containers, etc. to remove build-up.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. PIC wasn't aware of how to properly sanitize dishes and utensils.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Ensure all dishes and utensils are washed, rinsed and sanitized in the 3-compartment sink. Discussed proper procedures.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Facility shall provide an indirectly plumbed food prep sink or a collander with 2" feet to properly wash produce.
- Critical: The handwashing sink was not easily accessible. Observed several items stacked inside of food prep area handwashing sink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Items moved from handsink,
- The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Did not observe any light intensity for the hood system.
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.
- 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 in hard to reach areas (under/behind equipment) to remove build-up. This includes the walk-in cooler as well.
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11/10/2015 | 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 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 food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw food products above vegetalbes and sauces in the coolers.
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.
- Food storage containers are not properly labeled. Observed bulk food containers not properly labeled (esx=sugar, salt, flour)
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.
- In-use utensils are improperly stored. Observed utensils being stored inbetween equipment (prep line reach-in cooler and shelving)
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Miscellaneous sources of contamination observed. Observed food products in coolers not properly covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover all food products to prevent possible cross contamination
- TCS foods were not being held at the proper temperature. PHF's (ex=breaded chicken, eggrolls) were holding at 64F and 73F on the counter
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. Items moved to refrigeration.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were 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.
- Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cardboard as a means to line food preparation areas (ex=shelving, etc.)
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans, cardboard boxes and grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. PIC wasn't aware of how to properly sanitize dishes and utensils.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Ensure all dishes and utensils are washed, rinsed and sanitized in the 3-compartment sink. Discussed proper procedures.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Facility shall provide an indirectly plumbed food prep sink or a collander with 2" feet to properly wash produce.
- The plumbing system was not properly maintained. Handsink in food prep area was not in working order The main hot/cold water handles would not allow water to turn on.
A plumbing system shall be properly maintained. Repair handsink to provide an adequate supply of hot and cold running water.
- 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 in hard to reach areas (under/behind equipment) to remove build-up. This includes the walk-in cooler as well.
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10/20/2015 | Follow-up Inspection |
Discussed exclusions and restrictions
Discussed proper handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
- Employees were not knowledgeable to food safety questions
Ensure employees are knowledgeable to proper temperaturs, procedures and food handling
Food products recieved from approved sources
- PHF's in coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
- PHF's (ex=chicken, eggrolls) were holding at 64F and 73F on the counter.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- white rice was reheated to 122F in the warming unit.
PHF's shall be reheated to a minimum temperature of 165F within two hours in equipment that is for cooking/reheating and not hot holding.
FSO had a properly calibrated thermometer on site
- observed raw animal foods stored above produce and sauces in the coolers.
raw animal foods shall be properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
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10/06/2015 | Critical Control Point 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 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 food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw food products above vegetalbes and sauces in the coolers.
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.
- Food storage containers are not properly labeled. Observed bulk food containers not properly labeled (esx=sugar, salt, flour)
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.
- In-use utensils are improperly stored. Observed utensils being stored inbetween equipment (prep line reach-in cooler and shelving)
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Miscellaneous sources of contamination observed. Observed non-handled scoops (ex=bowls, cut storage container) as a means to serve food products (ex=rice)
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Scoops shall have a handle to prevente cross contamination and shall be food grade.
- Miscellaneous sources of contamination observed. Observed food products in coolers not properly covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover all food products to prevent possible cross contamination
- Critical: Observed improper reheating of food for hot holding. Observed rice reheating in hot holding unit at 122F.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Item removed from hot holding unit and placed in cooking and reached 165F during inspection.
- TCS foods were not being held at the proper temperature. PHF's (ex=breaded chicken, eggrolls) were holding at 64F and 73F on the counter
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. Items moved to refrigeration.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were 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.
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cardboard as a means to line food preparation areas (ex=shelving, etc.)
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment components are not intact, tight or properly adjusted. door of prep line reach-in cooler was being held up by a branch/stick.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans, cardboard boxes and grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. PIC wasn't aware of how to properly sanitize dishes and utensils.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Ensure all dishes and utensils are washed, rinsed and sanitized in the 3-compartment sink. Discussed proper procedures.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Thoroughly clean shelving, interior/exterior of all equipment, food storage containers and racks to remove build-up, including shelving of walk-in cooler.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Facility shall provide an indirectly plumbed food prep sink or a collander with 2" feet to properly wash produce.
- The plumbing system was not properly maintained. Handsink in food prep area was not in working order The main hot/cold water handles would not allow water to turn on.
A plumbing system shall be properly maintained. Repair handsink to provide an adequate supply of hot and cold running water.
- 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 in hard to reach areas (under/behind equipment) to remove build-up. This includes the walk-in cooler as well.
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10/06/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Moldy menus were noted as liners for the storage of egg rolls in walk-in cooler. Only food grade plastic/paper liners are to be used. Discontinue using non-food liners at once.
- Equipment and/or components are not maintained in good working order.
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. Prep top/low boy cooler has a door which is propped up with a stick and held tight w/ duct tape. This method of keeping the door closed is unacceptable and impedes sanitation and function. Have unit repaired so it can operate as originally intentioned or replace entirely. Chest freezer's interior lining for the top of the unit is in poor repair and held together with twine and tape. Again, properly address these repairs with manufacturer of unit or replace.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Food prep surfaces are sticky to the touch and show signs of neglect. Thoroughly clean food prep surfaces throughout facility to address accordingly.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Discontinue using all cardboard as liners within fod prep area. Liners impede cleaning of surfaces covered and trap dirt. Further they hold/absorb moisture and encourage mold growth.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean and sanitize all equipment throughout facility that shows signs of gross neglect i.e., interior and exterior of prep top cooler
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Handsink was completely inoperable at Time of Inspection. Water was shut off at supply.Unclear if the faucet valves are operational. Sanitary line for sink leaks profusly onto the floor. Sink must be fully operational within one week. Hot and cold water are to be available and controlled by properly functioning faucet heads. Sanitary line must be repaired so no grey water leaks at any point from sanitary line. Correct By: 09-Apr-2015
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak/s at faucet head for 3 compartment sink. Faucet should be able to run without water leaking at points not intended. Repair hot water pressure and faucet valve at handsink in restroom. Water runs from fixture if faucet is turned either way to its end point and has to be just so in the middle of turn to shut off.
- 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 at bottom of back door to eliminate gap which will reduce the liklihood of unwanted pests accessing 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. Thoroughly clean floors/walls throughout facility to address heavy dirt/accumulate. This includes the interior surfaces of the walk-in cooler.
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04/09/2015 | Follow-up Inspection |
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet. Handwashing sink was inoperable at time of inspection. Hot and cold water was shut off at source due to the entire plumbed fixture being in poor repair.Operator did not wash hands at any time while CCBH observed him conducting various activities food related and non-food related. Hand washing shall occur as often as necessary i.e., after changing tasks
- 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. The person in charge appeared to lack basic food handling knowledge as it pertained to his operation i.e., minimum cook temps for the various raw meats utilized at facility
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. KItchen and all equipment within need to be thoroughly cleaned to address dirt/accumulate. Gross neglect. Eliminate all cardboard liners from operation as they impede cleaning efforts and absorb spills/dirt etc...
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment /food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. Equipment with direct food contact and non-food applications and prep top surface areas throughout facility showed gross signs of neglect with heavy dirt and accumulate noted. A thorough cleaning and sanitizing of all equipment and food contact surfaces needs to be conducted throughout facility.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Nesting of food item containers found directly atop foods to be consumed. Container w/ personal meal found sitting atop rice in steam pot. conatiners stored directly atop foods in prep top cooler. As dirty as facility is at time of inspection the liklihood that food will pick up contaminants from this practice is high. Discontinue at once.
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04/02/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Moldy menus were noted as liners for the storage of egg rolls in walk-in cooler. Only food grade plastic/paper liners are to be used. Discontinue using non-food liners at once.
- Equipment and/or components are not maintained in good working order.
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. Prep top/low boy cooler has a door which is propped up with a stick and held tight w/ duct tape. This method of keeping the door closed is unacceptable and impedes sanitation and function. Have unit repaired so it can operate as originally intentioned or replace entirely. Chest freezer's interior lining for the top of the unit is in poor repair and held together with twine and tape. Again, properly address these repairs with manufacturer of unit or replace.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Food prep surfaces are sticky to the touch and show signs of neglect. Thoroughly clean food prep surfaces throughout facility to address accordingly.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Discontinue using all cardboard as liners within fod prep area. Liners impede cleaning of surfaces covered and trap dirt. Further they hold/absorb moisture and encourage mold growth.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean and sanitize all equipment throughout facility that shows signs of gross neglect i.e., interior and exterior of prep top cooler
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Handsink was completely inoperable at Time of Inspection. Water was shut off at supply.Unclear if the faucet valves are operational. Sanitary line for sink leaks profusly onto the floor. Sink must be fully operational within one week. Hot and cold water are to be available and controlled by properly functioning faucet heads. Sanitary line must be repaired so no grey water leaks at any point from sanitary line. Correct By: 09-Apr-2015
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak/s at faucet head for 3 compartment sink. Faucet should be able to run without water leaking at points not intended. Repair hot water pressure and faucet valve at handsink in restroom. Water runs from fixture if faucet is turned either way to its end point and has to be just so in the middle of turn to shut off.
- 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 at bottom of back door to eliminate gap which will reduce the liklihood of unwanted pests accessing 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. Thoroughly clean floors/walls throughout facility to address heavy dirt/accumulate. This includes the interior surfaces of the walk-in cooler.
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04/02/2015 | Standard 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed containers of raw meats above cooked foods, sauces and ready to eat foods in the walk-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. Discussed proper procedures.
- In-use utensils are improperly stored. Observed non-handled scoop laying on cooked rice.
discontinue using non-handled scoops to prevent possible cross contamination
- TCS foods were not being held at the proper temperature. PHF's (ex=cooked chicken, eggrolls, brown rice, raw ground meat) were holding at 48F to 57F on the counters.
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. Items placed under refrigeration
- Critical: A food thermometer was not readily accessible.
provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F) to monitor internal temperatures.
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans and grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean shelving, counters and food storage containers to remove build-up.
- Observed no service sink or curbed cleaning facility as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Until provided, all waste water shall be disposed of in the toilet and not outside.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair handsink plumbing to prevent water leakage.
- Observed a build-up of dirt and debris.
thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
- The ventilation system was not being properly cleaned or was creating a public health hazard.
thoroughly clean hood system to remove build-up
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10/09/2014 | Standard Inspection |
Discussed exclusions and restrictions with employees
Discussed glove use and handwashing procedures with employees
Ready to eat foods were handled with proper glove, utensil use
- Employees were not knowledgeable to food safety questions
Ensure employees are knowledgeable to proper temperatures, procedures and food handling
Food products received from approved sources
- Facility did not have a thermometer available.
Provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F).
- PHF's were holding at 48F to 57F on the counter.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held properly. Discussed cooking, cooling, thawing and reheating
- Observed raw animal foods above ready to eat and cooked foods in the walk-in cooler.
All raw animal foods shall be properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent cross contamination
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10/09/2014 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cold hold all food items at 41F or below to prevent pathogenic growth. Breaded chicken and breaded shrimp found at tabletop at 60F. All food items moved back to walk in cooler. Corrcted.
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 from ready to eat foods during storage, preparation, holding, and display.
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03/21/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Breaded chicken/breaded shrimp must be cold held at or below 41F to prevent pathogenic growth - found breaded chicken at 60F on tabletop. Food items moved to walk in cooler.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 14-Mar-2021
- Non-food contact surfaces of equipment are dirty. Clean the hood vents & filters as needed and the walk in cooler fan guards/ceiling to remove mold/dust buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- The physical facilities are not being maintained in good repair. Repair pipe at handsink to prevent leak.
The physical facilities shall be maintained in good repair.
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03/21/2014 | Standard Inspection |
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