- Food employee(s) did not wash hands in situations that specifically require them to do so. Food prep employees touched raw eggs (cracking) and then wiped gloved hands on apron before preceding to touch plates and food contact surfaces. Wait staff bussed dirty tables and then immediately touched clean plates and toast without hand washing.
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
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The facility has the warning sign but forgot to include the asterick and consumer advisory on menus.
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. For the next print of the menu you can email it for approval to skrippel@ccbh.net or call our office at 216.201.2000 to ensure proper statements and accurate astericks.
- Toxic materials are properly identified and stored.
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11/03/2015 | Critical Control Point Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Observed food employee not washing hands properly. Food prep and wait staff employee touch raw eggs or dirty plates and then proceed to touch food contact surfaces or food.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. Discontinue this practice
- Critical: TCS foods were not being held at the proper temperature. Melon and potato salad on the cold food bar (as well as other products) are not maintaining the 41F to inhibit pathogen growth. The ice bath for scrambled eggs on the cooline are not maintaining 45F or less to inhibit pathogen growth.
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. Repair the salad bar to maintain temps at or below 41F. Use either forced air refrigeration or time in lieu of temperature for the scrambled eggs. To do so , you must have 1) a written policy in place, 2) time stamp on the product, 3) discard leftover product within 4 hours.
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, 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 using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
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11/03/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 06/09/2015 | Complaint Inspection |
- Hand washing facilities are properly supplied.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous containers without date marks.
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 a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumer advisory is posted in waiting area.
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03/25/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed numerous food items without date marks.
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.
- Observed a build-up of dirt and debris. Observed build-up beneath equipment.
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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03/25/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/01/2014 | Complaint Inspection |
- 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. Minimum cook temps for the various raw meats at facility were not known. Further Minimum reheat temp/time parameters and cooling time temp parameters were not known either. Minimum cook temps: chicken/poultry - 165F
- Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Cooling of large quantities of cooked potatos noted in walk-in cooler.When dealing w/ large quantities of PHF the foods must be cooled as quickly as possible. By implementing ice baths/ice wands/shallow pans/prechilled pans etc.. the foods will cool quickly. Avoid placing large quantities of hot foods atop each other or trying to cool foods down in large volume of foods in deep pots/containers. The foods within the interior are insulated from the cooling effects of the method if too large a quantity is cooled. VI All PHF are to be hot held at 135F or greater or cold held at 41F or lower. Baked Potatos at 107F on counter. Food moved to adequate refrigeration. Grilled onions at 74F. Food discarded.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Foods that are cooled and in storage shall be covered at all times to protect from potential conatmination while in storage. Uncovered foods noted in lowboy and walk-in units.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Black plastic garbage bags are not to be used to cover/hold food. Only food grade plastics meant for the purpose of food covering/storage are to be utilized.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Food stored in walk-in freezer on floor. Discussed the importance of storing all foods at least 6" off the floor
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09/18/2014 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order.
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. Replace bottom(interior) of lowboy cooler on line. Surface is pulling away which is allowing for dirt/accumulate to be trapped underneath.Provide FRP covering over surfaces in walk-in that have insulate showing as an outer surface. Surface should be hard/smooth/non absorbant and easily cleanable. Repair/replace damaged gasket on display cooler adjacent to cook line so surface can be maintained in a sanitary manner and unit can run efficiently.
- Ribbed shelving in lowboy unit had heavy dirt/accumulate. Thoroughly clean to address. Buspan shelving under dish machine counters are in need of a thorough cleaning and resurfacing to address pitted surface and dirt and accumulate.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
Provide 2 " air gap for ice machine's drain line as discussed to reduce the potential back siphonage of sewage into ice stock in case of a sanitary sewer back up. It is possible that line is fitted w/ a check valve to reduce this potential. Provide 2 " air gap or verify check valve is in place by 10/03/2014. Correct By: 03-Oct-2014
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
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. Replace damaged light shield for exposed flourescent bulbs in walk-in cooler
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Provide door sweep/brush guard to eliminate gap at the bottom of the back entrance which could allow for the access of unwanted pests.
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09/18/2014 | Standard Inspection |
| No violation noted during this evaluation. | 08/25/2014 | Other Inspection |
- TCS 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, 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. Prep top cooler on cook line is still not holding at a sufficient temp to keep perishable foods adequately refrigerated. Foods were disposed of or transfered over to adequate refrigeration ( dependent on temps recorded) Do not use cooler until adequate refrigeration temp can be met. Correct By: 25-Aug-2014
- The plumbing system was not properly repaired.
A plumbing system shall be repaired according to the Ohio building code.The sanitary line for the cook line handsink has been repaired but the leak for the hot water supply line valve was still leaking but not impedeing use of sink. Have corrected by 8/25/2014 Correct By: 25-Aug-2014
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08/22/2014 | Other Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink. Handsink on cook line was turned off due to sanitary line leak. Having this sink turned off will discourage proper and frequent handwashing. Restore sink's function immediately.
- 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.Knowledge of minimum cook temps for the various raw meats
- 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. Walk in cooler and prep top on line were not holding foods at 41F or lower. Foods in prep top were discarded and service on walk-in was called out immediately. Follow up required
- 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. Foods not being date marked as required. 7 day hold maximum. The product must be either marked with the date the food was made or the date the food must be pulled. Discussed.
- Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Foods observed cooling in walk-in with saran wrap tightly closed around warm/hot foods which trap heat in and prolong the cooling process. Vent and employ methods discussed.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Kitchen environment along with utensils were not being maintained in a sanitary manner. Discussed the importance of maintaing proper sanitation throughout the facility to reduce the source of potential contaminants in kitchen area.
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08/19/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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. No foods that fit this parameter were lable/dated accordingly. Discussed the importance of this requirement and the reasons for it.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. No chlorine test strips were available for operator to ensure there is the proper ppm of sanitizer. Test strips must always be on hand and avaialble for use.
- 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. Gaskets for all coolers should be in good repair so temperature control can be maintained and sanitation on gasketed surface can be maintained i.e., the lowboy cooler that was holding at 60F. Replace these gaskets to address this matter as discussed.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Equipment throughout the facility show signs of gross neglect with heavy dirt and accumulation present i.e., ribbed shelving units in walk-in cooler
- Critical: The plumbing system was not properly repaired.
A plumbing system shall be repaired according to the Ohio building code. Re-seal space between wall and splash guard of hand sink on cook line to help maintain sanitation i.e., to keep food/debris from collecting in the gap present.
- Critical: The plumbing system was not properly repaired.
A plumbing system shall be repaired according to the Ohio building code. Handsink on cook line was turned off due to sanitary line leak at sink. Sink must be repaired immediately to ensure proper handwashing is practiced. All repairs need to be completed by 8/22/14 as discussed. Correct By: 22-Aug-2014
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Top of grease recycle bin was grossly unsanitary with heavy grease waste covering top of bin. Several dead birds noted stuck in grease laden waste. Top of bin should be maintained in a sanitary manner with no residual grease on top of conatiner. If spilled address accordingly and dispose of as solid waste. Evidence of grease laden waste running off site into grass area just to the north of bin.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Replace/repair back door to fso so that no gaps are present at the bottom of and the sides of the door so as to prevent access potential of unwanted pests.
- Observed a build-up of dirt and debris.
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. Neglect of frequent cleaning of floors walls evident w/ gross accumulation of dirt and food waste/debris throughout facility. Address immediately and maintain continuously.
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08/19/2014 | Standard Inspection |
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