| No violation noted during this evaluation. | 10/20/2015 | Other Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: hillcrest, rdp, youngstown wholesale etc.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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10/20/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature sliced tomatoes 47F, deli meat-47F.
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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment and/or components are not maintained in good working order -observed 2 dr prep cooler at 47F .
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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10/14/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked lunch meat in the back prep cooler .
Refrigerated, ready-to-eat, time/temperature controlled for safety 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.
- 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.
- Toxic materials are properly identified and stored.
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02/06/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.observed employee sliding a pizza with his bare hand into the box -discussed with employee and owner
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Non-food contact surfaces of equipment are dirty observed the fan guard of walk in cooler with a build up of dust. .
Nonfood-contact surfaces of equipment shall be kept clean.
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02/06/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/16/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Time/temperature controlled for safety foods were not being held at the proper temperature. salami and tomatoes -discussed addressed/corrected.
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 improper method for cooling TCS foods observed hot food items in the walk in cooler -132F at time indicated the food item was owners personal food discussed issues with placing hot food items in the cooler.
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.
- 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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10/16/2014 | Critical Control Point Inspection |
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