- 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. PIC was not familiar with minimum cook temp for poultry (which is on their menu w/ some regularity. All poultry shall be cooked to a minimum of 165F for 15 seconds minimum.
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12/10/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Reseal splashguards at wall surface so juncture can be properly maintained as sanitation is concerned i.e., splash guard for 3 compartment sink and splashguard for dish machine work space by sray gun and adjacent work space.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Critical: Observed the presence of live insects, rodents, and other pests.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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12/10/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/02/2015 | Standard Inspection |
- 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 food employee cooking foods to the required temperatures.
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02/02/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. The cover and seal observed on the grease trap located below the dish machine are in poor condition.
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. Repair the cover and the seal. Correct By: 07-Aug-2014
- Equipment and/or components are not maintained in good working order. Observed dirty water pooling on the dish machine drain board on the side that is for the clean dishes.
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. Repair the dish machine to prevent the pooling of dirty water. Correct By: 14-Jul-2014
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07/07/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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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07/07/2014 | Critical Control Point Inspection |
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