| No violation noted during this evaluation. | 07/15/2015 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty. Observed a build up of grease/dirt on some walls, shelving, floor, etc
Nonfood-contact surfaces of equipment shall be kept clean.
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06/22/2015 | Standard Inspection |
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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06/22/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature. TCS foods observed in cooks prep cooler at temperatures ranging fromm 45-54F.
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. Owner immediately moved foods to a cooler operating at an adequate temperature and placed a phone call requesting service to the unit.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/05/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Several TCS foods observed in the cooks prep cooler at temperatures between 45-54F. Owner moved foods to a cooler operating at an adequate temperature and placed a phone call requesting service for the unit.
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.
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02/05/2015 | Standard Inspection |
- TCS foods were not properly thawed. Staff are thawing foods in hot water.
TCS food shall be thawed as required in this rule as discussed.
- Critical: TCS foods were not being held at the proper temperature. Egg rolls observed at 76F and chicken at 66F.
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. Discontinue leaving TCS foods out at room temperature.
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09/17/2014 | Standard Inspection |
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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09/17/2014 | Critical Control Point Inspection |
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