| No violation noted during this evaluation. | 06/03/2015 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous food items in multiple coolers that are open and ready to eat do not have date marks including cold cuts, cheese, open lettuce, cooked vegetables, processed salads, etc.
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.
- Equipment is not approved by a recognized testing agency. The Adcraft fryer appears to be homestyle.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Only commercial grade NSF approved equipment may be used in the facility.
- Non-food contact surfaces of equipment are dirty. Multiple surfaces of counter tops, undercounter coolers, shelving, the back side of the pop system, the knife rack, etc. have greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to reduce build up and deter pests.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The three compartment sink in the back room contains significant mold build up.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Clean and sanitize these surfaces to remove moldy build up and to prevent utensil contamination.
- Observed a build-up of dirt and debris. The floor in hard to reach areas and behind the grease trap contains significant grease build up.
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. Clean the floor to reduce build up, grease, and crumbs to deter pests.
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02/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Food prep employee wore gloves to prevent food contamination by hands.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
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.
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02/02/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
Food prep employee washed hands appropriately to prevent food contamination
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Foods are purchased from restaurant depot
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12/16/2014 | Critical Control Point Inspection |
- Critical: Observed inadequate number of handwashing sinks. There isn't a hand sink available in the side kitchen prep area.
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. Until the hand sink is installed use the 3 compartment sink for hand washing
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12/16/2014 | Standard Inspection |
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