- Food storage containers are not properly labeled.
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. Bulk storage bins were not properly marked identifying the foods held within. Ensure lables accurately depict the foods stored in bulk bins as discussed.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged seal for splashguard at 3 compartment sink/wall juncture as discussed. Poor seal impedes cleaning and contributes to possible unsanitary conditions etc...
- Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- 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.Replace/repair door sweep at bottom of back door to eliminate the gap present. The opening could allow for the access of unwanted pests into the facility as discussed.
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01/22/2016 | Follow-up Inspection |
- 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 PIC was not able to demonstrate a good working knowledge of the minimum cook temps for the various raw meats used at facility. The minimum cook temps are as follows: chicken/poultry-165F
- Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Observed ice wand immersed in 5 gallon container of lentil soup. Soup temped at 147F. Observed staff remove ice wand a short time later and place lid secured tight on container in preparation to place in cooler. Talked w/ operator that it would accelerate the cooling process further and more efficiently if ice wand was left in soup in addition to placing soup in the walk-in. Further, the lid should never be placed on a warm/hot food without allowing the food to vent the hot air off the product being cooled. Non viscous foods like rice and stuffed grape leaves should be cooled on sheet trays in walk-in as discussed and once cold can be consolidated into deeper containers as discussed. Remember the cooling time/ temp parameters to adhere to: 135F to 70F within 2hrs then 4 additional hrs to bring food down in temp from 70F to 41F or lower. Check methods using these parameters to ensure foods are being cooled quickly.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Storage of ice wands used for cooling of foods are stored on ribbed shelving units in walk-in freezer with out any wraping/covering to protect cleaned surface of wand from picking up contaminants while in storage. Wrap wands in food grade plastic to protect wands in storage which inturn protects food stocks being cooled.
- Observed improper storage of food items.
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. Foods found stored directly on floor in walk-in cooler i.e., pitas
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Bulk bin storage container for lentils did not have a lid/covering. Provide appropriate covering so foods are protected while stored under ribbed shelving unit.
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12/15/2015 | Critical Control Point Inspection |
- Food storage containers are not properly labeled.
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. Bulk storage bins were not properly marked identifying the foods held within. Ensure lables accurately depict the foods stored in bulk bins as discussed.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged seal for splashguard at 3 compartment sink/wall juncture as discussed. Poor seal impedes cleaning and contributes to possible unsanitary conditions etc...
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- 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.Replace/repair door sweep at bottom of back door to eliminate the gap present. The opening could allow for the access of unwanted pests into the facility as discussed.
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12/15/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Soups reheated for hot holding to 165°F within two hours per PIC.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed operation in compliance with their HACCP plan.
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02/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/17/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/06/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
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10/06/2014 | Critical Control Point Inspection |
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