- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130.
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01/22/2016 | Standard Inspection |
- Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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 working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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08/17/2015 | Standard Inspection |
- Critical: Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.PROVIDE THE REQUIRED SNEEZE GUARD FOR THE OLIVE BAR OR PROVIDE INDIVIDUAL COVERS FOR EACH ITEM LOCATED ON THE OLIVE BAR. Correct By: 25-Mar-2015
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02/25/2015 | Other Inspection |
- Observed improper reheating of food for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.MEATBALLS ON STEAM TABLE AT 123F.
- 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.
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02/11/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
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.MUST ASSIGN A RESPONSIBLE PERSON TO MONITOR TEMPERATURES OF FOOD PRODUCTS AND EQUIPMENT. THAT PERSON SHALL REPORT ANY PROBLEMS WITH TEMPERATURES TO THE OWNER/OPERATOR.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. PROVIDE REQUIRED SNEEZE GUARD FOR OLIVE BAR OR PROVIDE INDIVIDUAL COVERS FOR EACH ITEM LOCATED ON THE OLICE BAR.
- Critical: Observed improper reheating of food for hot holding.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. MEATBALLS FOUND ON STEAM TABLE AT 123F INDICATING THAT THEY WERE NOT REHEATED TO 165F PRIOR TO BEING PLACED ON STEAM TABLE.
- Critical: TCS foods were not being held at the proper temperature.
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.OWNER WAS INSTRUCTED TO GO THROUGH COOLERS THAT WERE NOT OPERATING AND DETERMINE WHICH PRODUCTS NEEDED TO BE REFRIGERATED. THEN THOSE PRODUCTS THAT ARE IN NEED OF REFRIGERATION WOULD BE PLACED IN A REFRIGERATION UNIT THAT IS CAPABLE OF HOLDING THE PROPER TEMPERATURE OF 41F OR BELOW. Correct By: 11-Feb-2015
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130.
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS. Correct By: 11-Mar-2015
- Critical: 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. PROVIDE CHLORINE TEST KIT TO MONITOR THE CONCENTRATION OF SANITIZER FOR THREE COMPARTMENT SINK AND SPRAY BOTTLES.
- 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. LIGHTS IN REAR FOOD PREP AREA ARE MISSING END CAPS.
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02/11/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- 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.
- Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. Correct By: 28-Jul-2014
- 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. Correct By: 21-Jul-2014
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/21/2014 | 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. Correct By: 21-Jul-2014
- Critical: Time as a public health control was being used without the proper written procedures.
If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall maintained in the FSO or RFE and made available to the licensor. Correct By: 21-Aug-2014
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Correct By: 21-Aug-2014
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 22-Jul-2014
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07/21/2014 | Standard Inspection |
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