- *4.4 No chlorine residual in wiping cloth bucket. Maintain chlorine sanitizing solution residual 50-200 ppm to effectively sanitize food contact surfaces.
- 3.2 Wet cloth on counter. Store wet wiping cloths in sanitizing solution to prevent possible growth of harmful bacteria.
- 6.2 Provide a sign or poster notifying employees to wash hands at handwashing sink in the basement.
- 6.4 Soiled floor surfaces in the kitchen under equipment and along floor/wall junctures. Clean the floor more thoroughly along edges to remove debris and prevent pest attraction.
- 6.1 Observed a gap below the exterior doors in the basement. Doors shall be tight-fitting to prevent possible pest entry.
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5/19/2011 | Standard 1 | |
- The following are repeat violations from the previous standard and critical control point inspection reports dated 11/18/2010:
- */C 5.1 Spray nozzle in dishwasher area hangs below the flood rim level of the drainboard. Plumbing shall be in good repair.
- Operator replaced the spring at time of inspection.
- */C 4.4 Chlorine residual in wiping cloth bucket was greater than 200 ppm. Maintain chlorine sanitizing solution residual at 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue.
- 4.5 Soiled dishcrates. Clean and/or replace soiled dishcrates.
- 4.4 The door seals are torn on the following:
- - door seal on upright stainless steel cooler
- - the white upright freezer
- Replace the door seals. Operator provided a copy of invoice demonstrating door seals are on order.
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12/6/2010 | Follow Up 1 | |
- *4.5/4.6 The following food contact surfaces are soiled:
- - black residue on interior surface of ice maker in waitress area
- - brown, rust-like residue on interior surface of ice maker in kitchen
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *5.1 Spray nozzle in dishwasher area hangs below the flood rim level of the drainboard. Plumbing shall be in good repair. Raise spray nozzle to prevent a cross-connection.
- */R 4.4 Chlorine residual in wiping cloth bucket was greater than 200 ppm. Maintain chlorine sanitizing solution residual at 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue.
- 4.1 Broken/inaccurate thermometer in waitress cooler. Thermometers shall be accurate within +/- 3 degrees Fahrenheit. Replace damaged thermometer.
- 4.4 Ambient air temperature of waitress cooler was 50 degrees Fahrenheit. Equipment shall be in good repair. Refrigerators must be able to maintain potentially hazardous foods at 41 degrees Fahrenheit or below. See Critical Control Point inspection dated
- 11/18/2010.
- R6.4 Soiled floor surface below the ice maker in the waitress area. Clean the floor.
- 3.2 Uncovered flour, bread crumbs, etc. on cart near back door. Food shall be covered to prevent possible contamination.
- 4.5 The following items are soiled:
- - soiled dishcrates
- - shelf below microwave
- Clean equipment at a frequency that prevent accumulation. Maintain physical facilities.
- 4.4 The door seals are torn on the following:
- - door seal on upright stainless steel cooler
- - the white upright freezer
- - chest freezer in basement
- Replace the door seals.
- to sausage gravy prepared on 11/14 and sliced deli meats in reach-in cooler. Ready-to-eat potentially hazardous foods shall be date marked when prepared or opened and consumed within seven days.
- One accurate digital long stem thermometer available for use.
- Reportedly foods are cooling in an ice bath.
- Reportedly foods are reheated on the stovetop.
- CONSUMER ADVISORY- A "reminder" statement is available on the menus informing the consumer of increased risk of illness. The disclosure (*) is not accurate on the lunch/dinner menu. The menu items that have the (*) should be foods that are offered undercooked. Foods indicated on the menu are precooked. Remove the (*) on all precooked food items or foods that are not offered undercooked such as chicken parmesan.
- PERSON IN CHARGE- The PIC shall maintain compliance with the Ohio Uniform Food Safety Code. Correct all critical violations.
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11/18/2010 | Standard2 | COLD HOLDING- Foods throughout were holding at improper temperatures. See temperature log below. Potentially hazardous foods shall be held cold at 41°F and below. Four unopened boxes of raw shell eggs stored at room temperature in the basement from previously days delivery. It appears there is not adequate refrigeration to meet the needs of the operation. Discard eggs to prevent possible food borne outbreak.
PROTECTION FROM CONTAMINATION BY HANDS- Observed cook touch cooked French toast with bare hands. Food employees may not handle ready-to-eat foods with their bare hands by using a suitable utensil or single-use gloves.
PROTECTION FROM CONTAMINATION- Bin or raw fish stored on top of uncovered containers of tomatoes, cucumbers, and salad dressing. Store raw animal foods separate from each other and other ready-to-eat food to prevent possible cross contamination.
DATE MARKING- Date marking was not consistent throughout. Foods that were not date marked include but not limited
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- The following are repeat violations from the inspection conducted on 6/2/2010:
- 3.2 Label the powdered sugar shaker.
- 4.5 Clean the soiled cart next to the fryer.
- 4.4 The door seals are torn on the following:
- - the cook's reach-in cooler
- - the white upright freezer
- Replace the door seals.
- *2.4/3.2A male employee was slicing tomatoes using bare hands. Prevent bare hand contact with ready-to-eat foods by using single-use gloves.
- *3.4 The following PHF's are not holding proper temperatures:
- -sliced tomatoes on top of the cook's reach-in were at 47°F
- -sausage links on top of the cook's reach-in were at 60°F
- -cheese slices on ice are holding at 46-60°F
- Hold all PHF's at 41°F and below to prevent the growth of organisms. Time in lieu of temperature may be used for the cheese slices on ice. Mark the items with the time removed from refrigeration and use or discard the food within 4 hours.
- Have the reach-in cooler serviced. Replace the unit if it can not maintain PHF's at 41°F and below.
- * 2.4/3.5 A "reminder" statement is available accurately on the menus informing the consumer of an increased risk of illness. The
- "disclosure(*)" is not accurate on the lunch/dinner menu. The following menu items need to have the "disclosure(*)" removed because they are served as fully cooked items: chicken fingers grilled chicken salad
- "add chicken for $1.00 more chicken parmesan pasta chicken Alexandris pepper steak chicken stir fry veal marsala chicken scallopini sweet n sour chicken grilled salmon broiled tilapia canadian pike breaded sea captains jumbo shrimp breaded scallops mini shrimp basket fried chicken roast chicken liver and onions
- 3 pc chicken tenders
- 2 pc fried chicken
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7/7/2010 | Follow Up 1 | |
- 4.4/4.5/4.6* The can opener blade had build-up on it. Also, observed metal shavings on the blade. Clean and sanitize food contact surface to sight and touch. Replace the blade if it is dull, so it is safe and in good repair.
- 4.4* The wiping cloth bucket in the kitchen and in the server station had a chlorine residual of 0ppm. Maintain chlorine sanitizing solution at 50ppm-100ppm to effectively sanitize food contact surfaces.
- 3.2 Wiping cloth buckets are stored on the counters. Store wiping cloths in buckets of sanitizing solution between use to prevent the growth of organisms.
- 3.2 Label the powdered sugar shaker.
- 4.5/6.4 The following items are soiled:
- -dusty ceiling vent above the steam table
- -cart next to the fryer
- -grease accumulation on the floor below the fryer, Vulcan oven, grills, and flat grill
- -the sides of the grills, oven and fryer
- -debris on floor below the wood shelves
- -the floor below the steam table
- -the floor around the grease trap and below the dish machine
- -the floor edge below the 2 compartment sink
- -the floor below the hand sink
- -the kitchen hand sink
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- -the floor below the ice machine
- -the ceiling vents are dusty above the server station
- -the door seals on the servers 3 door reach-in unit
- -the floor below the soda box storage rack in the basement
- Clean equipment at a frequency that prevent accumulation. Maintain physical facilities.
- 4.4 The door seals are torn on the following:
- - the cook's reach-in cooler
- - the white upright freezer
- - the right door on the server's reach-in unit
- Replace the door seals.
- 4.5 Defrost the ice cream freezer.
- 3.2 Food boxes on the basement floor. Store food 6 inches off the floor.
- 6.0/6.4 The basement wall behind the soda syrup box rack is chipping and deteriorating.
- VIII DATE MARKING: Date was not consistent throughout the operation. Ready-to-eat, potentially hazardous foods shall be date marked when opened or prepared and consumed or discarded within 7 days.
- IX CONSUMER ADVISORY: A "reminder" statement is available accurately on the menus informing the consumer of an increased risk of illness. The "disclosure(*)" is not accurate on the lunch/dinner menu. The following menu items need to have the "disclosure(*)" removed because they are served as fully cooked items: chicken fingers grilled chicken salad
- "add chicken for $1.00 more chicken parmesan pasta chicken Alexandris pepper steak chicken stir fry veal marsala chicken scallopini sweet n sour chicken grilled salmon broiled tilapia canadian pike breaded sea captains jumbo shrimp breaded scallops mini shrimp basket fried chicken roast chicken liver and onions
- 3 pc chicken tenders
- 2 pc fried chicken
- Observed adequate raw animal storage to prevent cross contamination.
- XI: CHEMICAL: Observed an unlabeled spray bottle with blue liquid cleaner at the server counter. Label all toxic chemicals to prevent misuse.
- IV PERSON IN CHARGE: The PIC shall maintain compliance with the Ohio Uniform Food Safety Code. Correct and prevent violations.
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6/2/2010 | Standard 1 | Person in charge during inspection (PIC): Tassos
II PERSONNEL CLEANLINESS: The PIC had a coffee mug on the reach-in cooler. Beverages shall be consumed from covered cups in food preparation areas.
III PREVENTION OF CONTAMINATION FROM HANDS: Observed a male employee slicing tomatoes with bare hands.
Prevent bare hand contact with racy-to-eat foods. Utilize single-use gloves.
VII COLD HOLDING: Observed several potentially hazardous foods that were holding above 41°F. Hold all potentially hazardous foods at 41°F and below to prevent the growth of organisms.
Reportedly, reheating is done on the stovetop.
Observed cooling in refrigeration, in smaller portions.
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