| No violation noted during this evaluation. | 12/22/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 12/16/2015 | Complaint and Follow-up Inspection |
| No violation noted during this evaluation. | 12/03/2015 | Complaint Inspection |
- Food employee was eating food in designated area.
- The person in charge is Certified in Food Protection
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed food employee cooking foods to the required temperatures.
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09/16/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Several cooked foods (chicken, beans, soup and broth) and shredded lettuce and tomatoes were not properly date marked to ensure a one week rotation.
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. Date mark these products to prevent foodborne illness.
- Critical: Equipment food-contact surfaces or utensils are dirty. The interior of the small ice bin at the kitchen beverage station, the door gaskets on undercounter coolers, the walls/cooking top surfaces, refrigeration units, etc. are soiled with food build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these surfaces and equipment to eliminate build up and to deter pests.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The basement pantry areas used to store bulk cans/boxes of food does not have sealed floors, walls and ceilings.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace these surfaces to deter pests.
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09/16/2015 | Standard and Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
Employees do an excellent job changing gloves and wearing gloves when appropriate (with ready to eat foods)
- 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 foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Numerous cooked foods in the walk in cooler do not have covers and/or date marks to prevent their contamination and to ensure a one week discard.
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. Keep all bulk foods in the walk in cooler covered and date marked to ensure their safe storage and proper rotation.
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03/31/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. The PIC could not properly respond to questions about hot holding temperatures.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Please provide PIC training for all managers so that they are aware of safe food handling and hot holding policies to prevent foodborne illness.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous cooked (bulk sauces, bulk meats and soups) and prepped (salad and chopped tomatoes) foods in the cooler do not contain date marks and or covers to ensure their proper rotation and to prevent contamination.
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. Correct By: 03-Apr-2015
- Critical: The plumbing system does not comply with the Ohio building code. The three compartment sink (left sink) is leaking and a pipe in the basement (near gym) is leaking which can cause standing water and attract pests.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code. Repair both leaking fixtures to deter pests.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The hallway/stairs in the back room leading to the basement and the basement areas where food is stored do not have cleanable, durable floors, walls, ceilings and cove base.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Food cannot be stored in areas that are not cleanable and durable or under pipes that could leak and contaminate them. In these areas all floors, walls, celing and cove base must be installed to protect food from contamination.
- Observed a build-up of dirt and debris. Clean floor in hard to reach areas under equipment in the waitress station, under cookline and dish line equipment to remove build up and deter pests.
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.
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03/31/2015 | Standard Inspection |
- Food employee was eating food in designated area. Observed food being eaten in food preparation area.
Discontinue eating food in food serving/preparation area.
- Observed food employee cooking foods to the required temperatures.
- 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.
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01/20/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed food in walk-in cooler that were not date marked (shredded cheese for example).
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 and/or components are not maintained in good working order (gaskets on coolers).
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.
- Non-food contact surfaces of equipment are dirty. Observed build-up of grease near the cookline and buildup in the gaskets.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and degrease the cookline more regularly.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed build-up in the ice machine and in the fliptop salad bar cooling station.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Clean and sanitize the ice machine and salad bar station with more frequency.
- The plumbing system was not properly maintained. In the basement, observed leaking beverage/food lines and waste drains.
A plumbing system shall be properly maintained. Repair leaking lines to eliminate standing water and deter pests.
- The physical facilities are not being maintained in good repair. Observed floors, walls, and ceiling in food storage and preparation area in the basement that were not cleanable or durable.
The physical facilities shall be maintained in good repair. Install drop ceiling in basement over plumbing pipes that were observed over food storage and preparation area in the basement.
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01/20/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/16/2014 | Standard Inspection |
- Cleaned chopped lettuce in flip top cooler was 53F
Store cleaned, chopped leafy greens at or below 41F to prevent foodborne illness. Stop nesting one lettuce half pan inside of the other pan so that cold air can reach both pans of chopped lettuce-corrected moved to cooler Correct By: 09-Jun-2014
- Cooked ready to eat open foods (sheet pans and buckets) in the walk in cooler did not have proper date marking to ensure a one week rotation.
Date mark all TCS cooked foods to ensure a one week rotation.
- Interior of the north ice bin at the waitress station contained mold which could contaminate ice. Also, the pop gun at the bar and holster which holds it contain build up which could contaminate pop. Beverage lines going to the chill plate in the bulk ice bin at the bar need to be separate from the beverage ice to prevent food contamination. Beverage ice and refrigeration ice must be separate at all times.
Clean and sanitize any ice bins, pop nozzles, pop gun/sholster to eliminate build up and protect food/ice from contamination.
- See corrections below
Provide a shield for pop lines to separate food ice from refrigeration ice.
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06/09/2014 | Critical Control Point Inspection |
- Critical: Observed ice being used for food after it was used as a coolant. Ice touching beverage lines in bar ice bin is being used as a beverage.
After use as a medium for cooling exterior surfaces of food or equipment, ice may not be used as food. Use a shield to separate beverage lines from ice used in drinks to prevent ice contamination. Clean and sanitize pop gun/holster and pop nozzles (waitress station) to eliminate mold growth and prevent pop contamination. Correct By: 16-Jun-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous items in the walk in did not have date marks.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. See CCP Correct By: 16-Jun-2014
- Equipment and/or components are not maintained in good working order. Standing water was noted in two undercounter coolers and the walk-in cooler (near the light) is leaking
this water could contaminate food and allow mold growth. Also, remove the wooden board from the walk in cooler to prevent mold growth.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Flourescent light bulbs in kitchen did not have required shields to prevent food contamination if bulbs shatter.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide light shields as required.
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06/09/2014 | Standard Inspection |
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