- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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12/30/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Replace door gaskets where damaged.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair/replace floors and walls where damaged.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Repair/replace back screen door to seal properly.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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12/30/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Replace damaged door gasket on reach in freezer.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair/replace floor where damaged to provide a smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Repair/replace back screendoor to eliminate holes in screen.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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08/03/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- 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.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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08/03/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/23/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest, US Foods, Blue Ribbon, Vienna
- 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.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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08/07/2014 | Critical Control Point Inspection |
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder as described in this rule.
- Non-durable equipment observed. Replace damaged wooden shelves to be smooth and easily cleanable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Critical: Observed improper storage of poisonous or toxic materials. Found chemicals stored over plates and other food containers. Chemiclas moved.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles .
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08/07/2014 | Standard Inspection |
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