- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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08/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/26/2015 | Standard Inspection |
- Observed a build-up of dirt and debris. Repair dry storage shelves to provide a smooth and easily cleanable surface.
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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03/09/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed approved thawing method (under refrigeration).
- 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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03/09/2015 | Critical Control Point Inspection |
- Facility uses exclusions and restrictions of ill employees.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing stations are fully stocked.
- Food received from approved sources.
- 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 required temperatures.
- Observed food employee using approved thawing method (refrigeration).
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No animal foods are served in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
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09/22/2014 | Critical Control Point Inspection |
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Surfaces of storage racks in dry storage area are not smooth and easily cleanable.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood-contact surfaces of equipment are dirty. Observed a build-up of food debris on interior of microwave in kitchen.
Clean and sanitize microwave to prevent contamination of food.
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09/22/2014 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Repair dry storage shelves to provide non-porous smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
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05/06/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed food employee thawing foods according to approved methods..
- 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 raw animal foods separated by type during storage, preparation, holding, and display.
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05/06/2014 | Critical Control Point Inspection |
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