- The operation had an employee health policy on file.
- The person in charge reports any known reportable foodborne diseases to the licensor as required.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- There was no person in charge present in the food facility during inspection. Although there were few violations, there was no PIC delegated at the time of the standard inspection. Will send owner information about ServeSafe and PIC courses
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.
- Foods are received from the following sources: GFS
- 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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11/13/2015 | Critical Control Point Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, 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.
- Food storage containers are not properly labeled. Bulk items of dry ingredients need to be 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.
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11/10/2015 | Standard 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 THE GASKETS ON THE LOW REACH IN COOLER LOCATED NEAR THE COOK LINE. ALSO, REPAIR THE DOOR ON THAT SAME UNIT.
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06/02/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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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06/02/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- Discussed proper cooling measures and cooking temperatures with PIC. PIC correctly stated proper reheat temperature (165F).
- Food received from an approved source.
- 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.
- Facility cools cooked time/temperature controlled for safety foods (ex= rice, noodles) from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours per PIC.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemicals stored separate from food to prevent chemical contamination.
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12/15/2014 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Observed a large build-up of ice on floor and on door gaskets of walk-in freezer.
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. Remove ice. Ensure freezer is working properly.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris on interior surface of microwave.
Nonfood-contact surfaces of equipment shall be kept clean. Clean inside of microwave to prevent contamination of food.
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12/15/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. Handwashing stations are fully stocked.
- PIC knowledgable in required cooking temperatures. Discussed proper cooling measures (cool to 41F within the 4 or 6 hour process) to ensure safety of food.
- Food received from approved sources.
- Temped white rice at 76F in walk-in after cooling over night. Employee voluntarily discarded rice.
- Temped egg rolls at 118F on display counter. Ensure temperatures of at or above 135F or discard TCS items after 4 hours using time in lieu of temperatures. Discussed options with PIC. Egg rolls will be discarded within 4 hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. Items are properly date marked to ensure a one week rotation if product is not used within 24 hours.
- Observed eggs being stored on storage rack above cooked noodles in walk-in cooler. PIC moved eggs to bottom shelf.
- Chemicals stored separate from food to prevent chemical contamination.
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09/02/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs being stored on top of cooked noodels in walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. PIC moved eggs to bottom shelf of walk-in, under noodles.
- Observed improper use and/or maintenance of wiping cloths. Observed wipin cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Temped 2 bins of white rice at 75F in walk-in cooler, after cooling overnight. See CCP.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Employee voluntarily discarded white rice.
- Critical: TCS foods were not being held at the proper temperature. Temped egg rolls at 118F. See CCP.
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. Enure temperatures at or above 135F or discard after 4 hours using time in lieu of temperature. Discussed above options with employees.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining dunnage rack in dry-storage area.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard. Correct By: 02-Sep-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Obseved a build-up of mold in interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris in microwave of kitchen.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize interior of microwave to prevent contamination of food. Correct By: 02-Sep-2014
- Equipment and utensils are not being air dried. Observed utensils being stored in a bucket of water.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried. Correct By: 02-Sep-2014
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09/02/2014 | Standard Inspection |
| No violation noted during this evaluation. | 03/21/2014 | Standard Inspection |
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