- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Food employee was observed reheating foods for hot holding to 165°F within two hours. (chicken noodle soup)
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty. Containers holding ladles and other cooking utensil contained build up.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/07/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Observed meats being stored on floor in 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. Operator corrected during inspection.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up in bins used to store cooking utensils/ laddles and build up on potato slicer in kitchen near prep line.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- The physical facilities are not being maintained in good repair. Observed missing ceiling tile near two door reach in cooler, condensate leakage in walk freezer.
The physical facilities shall be maintained in good repair. Replace ceiling tile to protect items from contamination underneath, repair condensate line in freezer to protect food items from leakage to prevent contamination.
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12/07/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/08/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 09/30/2015 | Follow-up Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
- Toxic materials are properly identified and stored.
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09/15/2015 | Critical Control Point Inspection |
- Observed food employee not washing hands properly. Dish washer was handling clean tableware and utensils after handling dirty dishes without cleaning his hands (discussed with employee).
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Critical: Observed single-use gloves being used improperly. Employees are wearing gloves while moving about the kitchen, opening and closing equipment and or touching unclean items that require them to change their gloves.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Observed improper method for cooling TCS foods. Operator is cooling large amounts of TCS foods (sauces, soups, gravy, corned beef).
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
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the equipment surfaces, where needed, throughout the kitchen, cook line, and dish machine area to remove all buildup.
- 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. Clean the floors and walls of the kitchen, cook line, and dish machine area to remove grease, spilled food, and other residue. Correct By: 30-Sep-2015
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09/15/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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02/23/2015 | Critical Control Point Inspection |
- Observed unnecessary or nonfunctional items and /or litter on the premises.
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. Remove all unnecessary or non-working equipment from the kitchen or rear storage area.
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02/23/2015 | Standard Inspection |
- Observed good handwashing and the proper use of gloves.
- As discussed, TCS foods are reheated to 165 F within 2 hours.
- TCS foods are cooled properly to 41 F within 6 hours.
- TCS foods are cooked to proper temperatures.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
- Chemical cleaners and products were stored as to not contaminate foods.
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11/17/2014 | Critical Control Point Inspection |
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- The floors in the dish machine are not clean.
Clean the floors under and around the shelving and equipment to remove all food buildup. This area should be cleaned as often as needed to keep it clean.
- The ventilation system was not being properly cleaned or was creating a public health hazard.
Clean the upright fans to remove dust from the blades and cages and clean ceiling vents were needed to remove dust buildup.
- Observed unnecessary or nonfunctional items and /or litter on the premises.
Remove all unneeded equipment or items from the kitchen to increase the ease of cleaning.
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11/17/2014 | Standard Inspection |
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