- Time as a public health control was being used without the proper written procedures. Breading, lemon butter sauce and stuffed olives were being held using TILT without a time stamp.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Corrected-time stamp added.
- Non-food contact surfaces of equipment are dirty. Undersides and backs of cookline equipment has greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean this area to remove greasy build up and to deter pests.
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01/27/2016 | Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time as a public health control was being used without the proper written procedures. The facility has the written procedure but three of the items were not time stamped.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. Management immediately corrected by time stamping those items,
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01/27/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/18/2015 | Complaint Inspection |
- Critical: Observed improper use of time as a public health control for up to four hours. Stuffed olives and peppers at the bar and butter pats at the waitress station were being held above 41F in the danger zone without a time stamp to ensure a four hour discard.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
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03/26/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Prep cook donned clean gloves while prepping scallions to prevent contamination of ready to eat foods. Also, several employees thoroughly and effectively washed hands and donned gloves at appropriate times. Food prep employees were wearing clean uniforms and their hair was restrained properly.
- The person in charge is Certified in Food Protection
Numerous food prep and food service employees and the bartender are knowledgable and correctly respond to food safety questions when asked.
- Observed improper use of time as a public health control for up to four hours. Cold held TCS foods (stuffed olives and peppers and butter pats) were being held in the danger zone on ice baths without the required written policy or four hour time stamp to ensure time in lieu of temperature.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
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03/26/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Chicken in protein warmer was 131.5F.
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. Corrected-rapidly reheated to 165F Correct By: 19-Dec-2014
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The 3 compartment sink in back used to rinse seafood is not indirectly plumbed to prevent back siphonage.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide the air gap on 3 comp sink to prevent food contamination.
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12/19/2014 | Standard Inspection |
- The operation maintained written documentation of parasite destruction for applicable fish products.
Shellstock ID tags are stored for 90 days and sushi grade fish information is kept to identify fish that may be served raw or rare.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
Chicken was rapidly reheated to 165F within 2 hours.
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12/19/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/23/2014 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods are from an approved source
- Time/temperature controlled for safety foods were not being held at the proper temperature. Lettuce in the storage unit was 60F
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. corrected-moved to another cooler to maintain temps at or below 41F
- Observed TCS foods being thawed properly under cold running water.
Because foods are properly thawed they are less likely to support pathogen growth and cause a foodborne illness.
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07/15/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Lettuce in keeper was 60F
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. This TCS food must be cold held at or below 41F to prevent pathogen growth. Correct By: 15-Jul-2014
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07/15/2014 | Standard Inspection |
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