- Equipment and/or components are not maintained in good working order. Repair CresCor upright glass door warming cabinets to maintain 180F in order to keep the food at 135F or higher for hot holding.
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.
- The plumbing system was not properly repaired. Fix sink in employee bathroom to operate and re-set toilet in same bathroom to prevent leakage.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Repair flaking painted ceiling in walk in cooler and freezer.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Toilet room doors are not being kept closed when required. Re-install bathroom door off of kitchen.
Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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10/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands. gloves in use.
- Foods are received from the following sources: gfs, govt, sirna, dairymens, nickels.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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. CresCor warming cabinets need to be adjusted/repaired to maintain 180F or higher.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display. food covered.
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10/02/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/03/2015 | Prelicensing Inspection |
- Observed nonfood-contact surfaces constructed of unapproved materials. Paint ceiling in walk in cooler to correct flaking paint.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Service called for lt dishwasher, bleach not reading on test papers in dishwasher, check valve may be stuck.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
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01/28/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices. staff washing hands.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
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01/28/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
gloves in use.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: commercial vendors
- 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.
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10/22/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/22/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- food in proper temp range
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04/14/2014 | Critical Control Point Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. Container for bleach was empty, corrected. Have sanitizer papers available to check sanitizer level often.
Equipment food-contact surfaces and utensils shall be sanitized.
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04/14/2014 | Standard Inspection |
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