- 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. Observed employee preparing ready to eat foods i.e., cucumbers at salad prep top station without proper gloves and handling food with bare hands. Practiced halted and gloves were worn there after. Gloves must be worn if hands are used in the preparation of ready to eat foods.
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Both hand sink locales in food prep area were blocked with either a garbage can or a linen hamper. Ensure sinks are readliy accessible to encourage proper and frequent handwashing.
- Observed foods that are from an unapproved source.
Foods shall be obtained from approved sources. Home canned goods noted in walk-in cooler i.e., green tomatoes. According to mgmt foods were not used in any menu items/for public consumption. Home canned foods should not be present within commercial operation to ensure their use is not likely/possible to occur as discussed.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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. All foods prepared/repackaged at facility shall be labled/date marked with either the date the food was prepared/repackaged or the date the food is to be pulled. A maximum of seven days is allowed for such foods to be utilized at facility.
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01/19/2016 | Critical Control Point Inspection |
- Food prepared in a private home was being used or offered for human consumption.
To prevent foodborne illness, except for products obtained from a home bakery registered by the Ohio Department of Agriculture or products as specified in 3717.021 of the Ohio Revised Code, food prepared in a private home may not be used or offered for human consumption in a food service operation or retail food establishment. Home canned goods noted in walk-in cooler. Mgmt stated that foods were not being used in the food service operation. Discontinue holding such foods in kitchen as discussed. Only foods from an approved source should be present in a commercial kitchen.
- Critical: 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. Employee observed handling ready to eat foods w/ bare hands. Practice/prep halted and employee donned gloves. Ensure all employees preparing ready to eat foods use gloves as per rules.
- 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. All foods prepared/repackaged at facility shall be labled/date marked w the date the food was prepared/repackaged or the date the food is to be pulled. A maximum of seven days is allowed for such foods to be utilized.
- Equipment and/or components are not maintained in good working order.
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. Interior bottom lining of prep top/lowboy unit is damaged with outer edge pulled up which allows for moisture/food waste/debris to collect underneath surface. Replace/repair surface so present condition is abated.
- 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 gaskets for interior doors on the various refrigeration units i.e., double door upright unit
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.Thoroughly clean those items in kitchen where dust/dirt/accumulate noted i.e., fan guards and motor housing in walk-in cooler
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand sinks in food prep area are blocked w/ garbage can and linen hamper. Find a different locale for the garbage can/linen hamper so sinks are kept accessible to encourage proper and frequent handwashing.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- 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. Thoroughly clean floor/wall surfaces where needed to address dirt/accumulate i.e., at cove/wall juncture behind and adjacent to dish machine area
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01/19/2016 | Standard Inspection |
- 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. Ensure all foods prepared/repackaged at facility are labled/date marked with either the date the food was prepared/repackaged or the pull date. A maximum of seven days is allowed for such foods to be utilized. Examples of foods not labled were: meatballs
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth
- 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 gaskets for walk-in cooler,prep-top line cooler,and low boy cooler adjacent to stove. Gaskets are in poor repair which impedes ability to maintain sanitation and allows the units to run less efficient. Further, Seal for splash guard at dish machine is in poor repair and covered in mildew. This seal should be removed and resealed as discussed.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean ribbed shelving unit above salad dressing prep top cooler and exterior of exhaust hood (including conduit at fire supression box adjacent to hood) to address dust/accumulate.
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Both handwashing sinks were blocked w/ a garbage can and linen hamper respectively at time of inspection. Discontinue blocking sink w/ such items as it discourages frequent and proper handwashing.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- 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. Thoroughly clean floors and coved surface under dish machine area and ice machine to address dirt and accumulate.
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10/05/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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. Ensure all foods prepared/repackaged at facility are labled with either the date the food was prepared/repackaged or the pull date. Foods such as these have a maximum of seven days to be utilized.
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10/05/2015 | Critical Control Point Inspection |
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at shut off valve for basin at 3 compartment sink so sink can be closed without creating a drip/water concern. Should be corrected ASAP. CCBH will verify correction upon next standard inspection.
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03/03/2015 | Other Inspection |
| No violation noted during this evaluation. | 01/27/2015 | Critical Control Point Inspection |
- 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 gasket for lowboy cooler on line so unit can run more efficiently and gasketed surface can be maintained in a sanitary manner. Re-seal splasguards for sinks to wall surface (where applicable) where seas are in poor repair. Seal/s will keep dirt/debris from collecting in gap/s and help maintain sanitation.
- 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
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Discontinue storing garbage cans and or linen baskets infront of handwash stations. When sink is blocked it discourages frequent/proper handwashing Correct By: 27-Jan-2015
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair leak at sanitary line for 3 comprtment sink as discussed. Correct By: 10-Feb-2015
- 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. Thoroughly clean floors behind/under/around equipment i.e., under soda syrup rack
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01/27/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use to prevent cross contamination
Employees were knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were cold held above 41F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were cooked, thawed, hot held, cooled and date marked properly. Discussed reheating procedures with PIC
Raw animal foods were properly stored in a manner as to prevent cross contamination
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.Did not observe a consumer advisory in the menu.
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.
Chemicals are properly stored in a manner as to prevent chemical contamination
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05/29/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=clams, shredded cheese, cooked pasta) were holding at 45F to 53F in the top of the prep line reach-in coolers and in the walk-in cooler.
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. Items 50F and above (cooked pasta) were voluntarily discarded. Correct By: 29-May-2014
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code. Facility shall provide a consumer advisory in the menu if animal foods are served in a raw or undercooked form.
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean interior of ice machine to remove build-up.
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05/29/2014 | Standard Inspection |
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