- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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10/15/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/15/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/14/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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04/14/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed meatballs at 108F in steam table. Cook immediately reheated the meatballs to 165F on the stove.
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.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
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02/17/2015 | Standard Inspection |
- 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed meatballs in the steam table at 108F. Cook immediately removed the meatballs and placed on stove to be reheated to at least 165F.
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. Foods must also be cooked and reheated to proper temperatures before being placed in a hot holding unit.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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02/17/2015 | Critical Control Point Inspection |
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