- Observed improper storage of food items. Discontinue storing containers of food directly on top of food in a seperate 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.
- Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Non-food contact surfaces of equipment are dirty. Hood and filters
cookline equipment.
- Critical: The handwashing sink was not easily accessible. Discontinue storing pots and pans in hand sink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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01/26/2016 | Standard Inspection |
| No violation noted during this evaluation. | 11/04/2015 | Other Inspection |
- Observed inadequate number of handwashing sinks. The only hand sink present in the kitchen has been removed and has not been replaced.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided. Correct By: 04-Nov-2015
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11/03/2015 | Other Inspection |
- Critical: Observed food in contact with an unclean surface. Discontinue nesting containers of food directly on top of food in a seperate container.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Equipment components are not intact, tight or properly adjusted. Repair gaskets of coolers and freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment food-contact surfaces or utensils are dirty. Interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Cookline equipment
hood and filters.
- Observed inadequate number of handwashing sinks. The only hand sink present in the kitchen has been removed and has not been replaced.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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11/02/2015 | Standard Inspection |
- Observed no conveniently located handwashing sink(s) observed handsink in corner not accessible discussed with mgr and chef(s). reviewed location of 2 door cooler, dishmachine etc.
Handwashing sinks shall be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of this code.
- Observed a build-up of dirt and debris under the 3 comp sink and surrounding area .
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.
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02/27/2015 | Standard Inspection |
- 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 illess, 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: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment and/or components are not maintained in good working order 2 dr cooler at 57 F at this time cooler has no tcs foods stored ( only non tcs food) discussed with mgr. .
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.
- Critical: Observed a handwashing sink without water at the required temperature handsink has no hot water .
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
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01/23/2015 | Standard Inspection |
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