- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: Rest. Depot
- 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.
- Toxic materials are properly identified and stored.
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01/21/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/21/2016 | Standard Inspection |
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment and/or components are not maintained in good working order observed 3 compartment sink in the bar area not operational(no hot water) and handsink in the kitchen area with no hot water..
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: Food equipment surfaces are not cleaned at the required frequency observed a gross amount of build up on the interior of the 2 dr. true cooler..
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- The plumbing system was not properly repaired observed air gap at food preparation sink not installed properly, at the time of the inspection water not properly draining into drain. Facility has a bucket under air gapped pipe for water overflow.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
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09/28/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources. approved supplier
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display observed dry food products/items in kitchen area.
- Toxic materials are properly identified and stored observed storage area in the kitchen .
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09/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/26/2015 | Standard Inspection |
- The person in charge reports any known reportable foodborne diseases to the licensor as required.
- Hand washing facilities are properly supplied.
- Observed 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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01/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/29/2014 | Other Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty clean and keep clean the interior of freezer, cambros, etc to remove all build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no waste receptacle at the handwashing sink(s).
A handwashing sink or group of handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle.
- Observed a build-up of dirt and debris near the grill and cook area.
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.
- Observed unnecessary or nonfunctional items and /or litter on the premises store all non functioning items clean ( prep cooler, cambros, etc. ) .
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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10/21/2014 | Standard Inspection |
| No violation noted during this evaluation. | 10/21/2014 | Critical Control Point Inspection |
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