- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: Restaurant Depot, Sam Club, Costco
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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01/19/2016 | Critical Control Point Inspection |
- Discussed employee illness policy. Food employees are excluded from work when exhibiting communicable symptoms.
- Hand washing facilities are properly supplied.
- PIC could not state proper reheat temperature of 165F.
- Food received from Restaurant Depot, Cosco, Sams Club.
- Observed cold items being held 41F or below.
- Discussed proper cooking/holding temperatures. **Reheat to 165**
- Frozen items are thawed under refrigeration per PIC.
- Chemicals stored separate from food to prevent chemical contamination.
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01/14/2015 | Critical Control Point Inspection |
- Critical: Observed improper reheating of food for hot holding. PIC could not state proper reheat temperature of 165F.
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.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed foil being used to line oven equipment in kitchen, floor under cooking equipment, and storage racks in walk-in cooler. Observed plastic bag lining storage rack in kitchen containing beverage pitchers. A section of carpeting is lining floor in back storage area, in front of cooler.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on interior surface of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior surface of ice machine to prevent contamination of ice.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of grease on exterior of oven hood.
Nonfood-contact surfaces of equipment shall be kept clean. Clean exterior of oven hood to prevent contamination of food.
- The physical facilities are not being maintained in good repair. Observed several damaged and missing sections of concrete flooring in kitchen and back storage area.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of grease on wall behind cooking equipment. Observed a build-up of dirt and debris on floor of kitchen and dish room, concentrating under and behind equipment.
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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01/13/2015 | Standard Inspection |
- Discussed employee illness policy. Food employees are excluded from work when exhibiting communicable symptoms per PIC.
- Hand washing facilities are properly supplied.
- PIC could not state proper reheat temperature of 165F.
- Food received from restaurant depot, cosco, sams club.
- Discussed proper cooking/holding temperatures. **Reheat to 165**
- Frozen items are thawed under refrigeration per PIC.
- Observed cold items being held at 41F or below.
- Chemicals stored separate to prevent chemical contamination.
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01/13/2015 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs being stored on a shelf above ready-to-eat sauces/dressings in reach-in cooler.
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. Corrected - moved to bottom shelf.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in walk-in cooler being stored without a date.
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.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed foil being used to line oven equipment in kitchen.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove foil to provide a smooth and easily cleanable surface.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice.
- Nonfood-contact surfaces of equipment are dirty. Observed a build-up of dirt and debris on exterior of cooking equipment and appliances.
Clean exterior of equipment and appliances to provide a sanitary surface and deter pets.
- Critical: Observed no towels or hand drying device at the handwashing sink(s). Observed no paper towels at hand washing station in kitchen.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- The physical facilities are not being maintained in good repair. Observed a missing section of concrete flooring in kitchen.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on floor of kitchen, concentrating along sides of wall, behind equipment. Observed a build-up on walls, concentrating behind equipment.
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 (dry storage area).
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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09/24/2014 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Discussed hot/cold holding, proper cooking temperatures, and cooling methods. PIC correctly stated reheating temperature, and approved thawing method (under refrigeration) for facility. Discussed food handling procedure.
Facility has multiple charts on display, stating proper cooking and holding temperatures of food, and proper food handling procedure.
- Food received from approved sources.
- Observed cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs being stored over ready-to-eat sauces/dressings.
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.
- Facility does not serve animal foods in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
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09/24/2014 | Critical Control Point Inspection |
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