- Observed food employee washing hands when required.
- 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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01/12/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/12/2016 | Follow-up Inspection |
| No violation noted during this evaluation. | 01/12/2016 | Standard Inspection |
- Time as a public health control was being used without the proper written procedures.
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.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.Walls are deteriorted and paint is worn.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Much improvement has been observed since the last inspection. Continue to address items discussed.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
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07/31/2015 | Follow-up 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 illness, 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.
- Observed food employee not washing hands properly. Employees must wash hands frequently and must properly wash their hands prior to donning disposable gloves.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Observed improper use and/or maintenance of wiping cloths. Dirty wet wiping cloths were observed on counter tops.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Observed improper reheating of food for hot holding. Marinara sauce observed being reheated in hot holding unit for 3+ hours.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Sauce was immediately discarded by manager.
- TCS foods were not being held at the proper temperature. Ham observed at 46F, cut tomatoes at 50F, and marinara sauce at 108F.
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. Manager immediately discarded the foods.
- A food packaged in the facility did not contain a label. Cookies available for self service did not have labels.
Foods shall be labeled as specified in this rule.
- Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. Metal stem probe thermometer observed dirty and stored in an unsanitary condition.
(1) Utensils shall be maintained in a state of good repair or shall be discarded
- Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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07/15/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- 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.
- Observed improper reheating of food for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- 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.
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07/15/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- 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.
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02/02/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/02/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Pasta in walk in cooler observed at 47F and cheese in reach in cooler observed at 48F. Employee immediately moved foods to coolers that were operating at adequate temperatures.
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.
- Critical: TCS foods were not being held at the proper temperature. Observed cheese in walk in cooler at 46F and ricotta cheese in reach in cooler at 50F.
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. Recommneded to manager that all foods be discarded. He contacted a refrigeration technician immediately to have the units repaired/adjusted to ensure adequate cold holding temperatures.
- Equipment and/or components are not maintained in good working order. Repair/adjust walk in cooler and reach in cooler to ensure that they are operating properly and holding TCS foods at temperatures of 41F and below.
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: Equipment food-contact surfaces or utensils are dirty. Thoroughly clean and sanitize cutting board, counters, and other food contact surfaces.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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10/08/2014 | Follow-up Inspection |
- TCS foods were not being held at the proper temperature. Observed cheese in walk in cooler at 46F and ricotta cheese in reach in cooler at 50F.
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. Recommneded to manager that all foods be discarded. He contacted a refrigeration technician immediately to have the units repaired/adjusted to ensure adequate cold holding temperatures.
- Critical: TCS foods were not being held at the proper temperature. Pasta in walk in cooler observed at 47F and cheese in reach in cooler observed at 48F. Employee immediately moved foods to coolers that were operating at adequate temperatures.
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.
- Equipment and/or components are not maintained in good working order. Repair/adjust walk in cooler and reach in cooler to ensure that they are operating properly and holding TCS foods at temperatures of 41F and below.
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: Equipment food-contact surfaces or utensils are dirty. Thoroughly clean and sanitize cutting board, counters, and other food contact surfaces.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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10/06/2014 | Follow-up Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature. Pasta observed at 47F and cheese at 48F. Both items, as well as all other TCS foods, were moved to coolers that were operating at adequate tempertures, and the owner agreed to have the refrigeration units repaired.
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.
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10/01/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Pasta in walk in cooler observed at 47F and cheese in reach in cooler observed at 48F. Employee immediately moved foods to coolers that were operating at adequate temperatures.
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.
- Equipment and/or components are not maintained in good working order. Repair/adjust walk in cooler and reach in cooler to ensure that they are operating properly and holding TCS foods at temperatures of 41F and below.
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: Equipment food-contact surfaces or utensils are dirty. Thoroughly clean and sanitize cutting board, counters, and other food contact surfaces.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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10/01/2014 | Standard Inspection |
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