| No violation noted during this evaluation. | 11/12/2015 | Follow-up Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee on cookline change gloves between tasks without washing hands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed inadequate number of handwashing sinks. hand sink in ktichen was not functioning at this time. PIC explained the staff uses the 3-compartment sink until repairs can be made next week.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
- 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.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Food was not date marked.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed improper storage of food items. Found chicken stored on the floor beneath the prep table. Food moved
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.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
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.
- Toxic materials are properly identified and stored.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. Plan could not be found and none of the staff could find the pH meter for testing.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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10/29/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Kitchen staff did not wash their hands when necessary.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. hand sink in kitchen is broken. PIC explained that it will be fixed within one week.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Observed food employee not washing hands properly. Observed employee change gloves without washing hands between tasks.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Critical: Observed food in contact with an unclean surface. Use handle scoops in bulk foods to prevent possible contamination for handling the to-go containers.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- In-use utensils are improperly stored. Discontinue storing knives between equipment. Knife moved.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper storage of food items. Discontinue storing chicken on the floor. Found chicken on floor beneath prep table. Food moved.
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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. No food was date marked at this time. Date mark all food to ensure proper rotation occurs.
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.
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly. Remove cardboard between grill and fryer to prevent possible infestation and fire.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean can opener and interior of ice machine to remove buildup.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize the can opener and interior of ice machine once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- The plumbing system conveying water was not constructed or repaired with approved materials. Replace garden hose at dishwasher sink with food grade hose or other proper food grade plumbing mechanism.
To prevent health hazards, a plumbing system and hoses conveying water shall be constructed and repaired with approved materials that meet NSF standard 61 or equivalent and a water filter shall be made of safe materials.
- The plumbing system was not properly repaired. Repair handsink in kitchen area to function properly. PIC explained the repairs should be completed by 11/2/15 and the employees are using the 3-compartment sink until repairs can be made.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Plan, equipment, and pH log could not be located at this time.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule.
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10/29/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found meat thawing over produce. Food reorganized.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Observed operation in compliance with their HACCP plan.
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02/26/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found meat thawing over produce. Food reorganized.
To prevent contamination, 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found sauce in open can. Food moved to proper container.
To prevent contamination, 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.
- Critical: The plumbing system conveying water was not constructed or repaired with approved materials. Replace black garden hose attached to dishwasher sink with a food grade hose or other approved plumbing.
To prevent health hazards, a plumbing system and hoses conveying water shall be constructed and repaired with approved materials that meet NSF standard 61 or equivalent and a water filter shall be made of safe materials.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Found pump spray container with unknown chemical inside. Label put on container
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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02/26/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found food stored in open cans. Food moved to proper container.
To prevent contamination, 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.
- Equipment is not approved by a recognized testing agency. Remove homestyle equipment and replace with commercial grade equipment.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Discontinue storing knives between equipment to prevent possible contamination. Knives cleaned, sanitized, and moved to proper location for strorage.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
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12/10/2014 | 30 day Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco, True
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed improper storage of food items. Found food being stored in open cans. Food moved to proper container.
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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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12/10/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/26/2014 | Prelicensing Inspection |
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