- Critical: The person in charge did not ensure that persons unnecessary to the operation were not present in food prep or storage areas.
To prevent contamination, the person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized.
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01/07/2016 | Complaint Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found onions stored on the floor below raw eggs. Food reorganized.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Discontinue using egg crates for anything other than raw egg storage. Crates voluntarily discarded.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Critical: Observed food in contact with an unclean surface. Bottles cut in half being used as scoops appeared dirty and unsanitary. Voluntarily discarded bottles.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- In-use utensils are improperly stored. Discontinue storing knives between equipment to prevent possible contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. None of the food observed at this time had date marking. Begin dating foods to ensure a seven day rotation at 41F or below.
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.
- A food packaged in the facility did not contain a label. Label all bulk contianers.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency. Found multiple bottles cut in half being used as scoops. Voluntarily discarded.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment is not approved by a recognized testing agency. Replace homestyle equipment with commercial grade when they fail.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order. Repair/replace broken glass in sliding cooler door.
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.
- Equipment food-contact surfaces or utensils are dirty. Clean all food contact surfaces to remove buildup.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Clean all surfaces of equipment to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize all food contact surfaces after properly cleaned.
Equipment food-contact surfaces and utensils shall be sanitized.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean all air vents and cookline hood to remove buildup.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
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12/10/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- 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 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 improper storage of food items. Found food stored on the floor of the walk in cooler below raw eggs. Food reorganized.
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.
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12/10/2015 | 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.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Equipment is not approved by a recognized testing agency. Replace homestyle microwave and refrigerator with commercial grade equipment when they fail to work properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order. Replace broken glass on sliding door cooler.
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.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean cookline hood system to remove buildup.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
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07/27/2015 | Follow-up Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Staff did not properly wash hands at any time during this inspection. One employee rinsed hands in prep sink.
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
- Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Employee rinsed hands in prep sink.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- 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.
- The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours.
- The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Equipment is not approved by a recognized testing agency. Replace homestyle microwave and refrigerator with commercial grade equipment when they fail to work properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order. Replace broken glass on sliding door cooler.
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.
- Equipment food-contact surfaces or utensils are dirty. Clean all food contact equipment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize food contact equipment once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean cookline hood system to remove buildup.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
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07/13/2015 | Follow-up Inspection |
- Observed no towels or hand drying device at the handwashing sink(s). paper towels put in place.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Food employee(s) are not using proper procedure when washing hands and arms. Proper handwasing was explained to operators.
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.
- Observed improper method for cooling TCS foods Found chicken at about 78F after three hours out at room temperature. Food moved to refrigeration
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.
- 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.
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06/29/2015 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Staff did not properly wash hands at any time during this inspection. One employee rinsed hands in prep sink.
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
- Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Employee rinsed hands in prep sink.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- 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.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Critical: The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- In-use utensils are improperly stored. Discontinue storing knives between equipment. Knives moved to 3-compartment sink to be cleaned.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Miscellaneous sources of contamination observed. Remove dirty and previously used cardboard to prevent possible contamination and possible pest infestation.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- TCS foods were not properly thawed. Found chicken thawing in sink. Food moved to refrigeration.
TCS food shall be thawed as required in this rule.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Found chicken cooling at about 78F after being out for three hours. Food moved to refrigeration.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Raw shell eggs are not maintained at 45° F or less. Eggs found on counter at room temperature (70F). Food moved to refrigeration.
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
- Bulk food display for customer self-service was not properly labeled. Label all bulk containers with name of item inside.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
- Non-durable equipment observed. Observed to-go containers and cut bottles being used as scoops. Voluntarily discarded improper scoops and replaced with handled scoops.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Equipment is not approved by a recognized testing agency. Replace homestyle microwave and refrigerator with commercial grade equipment when they fail to work properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order. Replace broken glass on sliding door cooler.
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.
- Equipment food-contact surfaces or utensils are dirty. Clean all food contact equipment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Clean racks and exterior of equipment to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize food contact equipment once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Clean hard to reach areas in kitchen 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.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean cookline hood system to remove buildup.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all bottles with contents to ensure misuse does not occur.
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.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed various chemicals stored above prep sink and prep table. Chemicals moved.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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06/29/2015 | Standard Inspection |
- Critical: Observed food that was unsafe, adulterated, or not honestly presented. (Observed damaged cans stored for use.)
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. (Observed raw chicken stored above beef and ready-to-eat food.)
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- In-use utensils are improperly stored. (Observed knives stored between equipment.)
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper storage of food items. (Observed food stored on the floor in walk-in cooler and walk-in freezer.)
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.
- Non-durable equipment observed.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (Discontinue using bottles cut in half and to-go containers as scoops. Voluntarily discarded. Replace with properly handled scoops.)
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. (Replace microwave immediately. Replace homestyle refrigerator when it fails to hold 41F or below.)
- Equipment and/or components are not maintained in good working order. (Observed broken glass on sliding door cooler.)
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: The handwashing sink was not easily accessible. (Observed objects stored in handwashing sink.)
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Observed no towels or hand drying device at the handwashing sink(s) (Paper towels were not available at handwashing sink in back).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris. (Observed build-up on hood, under and around 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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12/15/2014 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. (The handwashing sink in back was not available for use due to objects stored in sink.)
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employee(s) are not using proper procedure when washing hands and arms. (Employee stated staff washes hands in 3-compartment sink.)
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. (Hands are to be washed in the handwashing sink only, adequately supplied with soap and paper towels.)
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. (Observed raw chicken being stored above beef and ready-to-eat food.)
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed improper storage of food items. (Observed food stored on the floor in walk-in cooler and walk-in freezer.)
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.
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12/15/2014 | Critical Control Point Inspection |
- Observed food packages that are not properly labeled. Label bulk foods such as rice.
To properly inform consumers, packaged food shall be labeled as specified in law.
- Equipment is not approved by a recognized testing agency. Replace home style refrigerator when it fails.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
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07/16/2014 | Follow-up Inspection |
- Observed food in contact with an unclean surface. Discontinue storing food in strainer without a barrier to prevent possible contact with dirty shelf.
Food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Correct By: 27-Jun-2014
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. None of the food was date marked at this time.
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: 27-Jun-2014
- Equipment is not approved by a recognized testing agency. Replace home style refrigerator when it fails.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment food-contact surfaces or utensils are dirty. Clean all equipment to remove build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 27-Jun-2014
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize all food contact surfaces.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Clean entire facility including hard to reach areas.
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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07/10/2014 | Follow-up 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.
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Foods in frozen storage exhibit signs of thawing or refreezing.
Stored frozen foods shall be maintained frozen to limit the growth of pathogens to prevent foodborne illness.
- Raw shell eggs are not maintained at 45°F or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- 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.
- Toxic materials are properly identified and stored.
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06/27/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Observe employee wash his hands in three compartment without soap and papertowels.
To ensure effective handwashing, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Correct By: 27-Jun-2014
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 27-Jun-2014
- Critical: Observed food packages that are not properly labeled. label bulk containers to ensure awareness of food item.
To properly inform consumers, packaged food shall be labeled as specified in law. Correct By: 27-Jun-2014
- Critical: Observed food in contact with an unclean surface. Discontinue storing food in strainer without a barrier to prevent possible contact with dirty shelf.
Food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Correct By: 27-Jun-2014
- Observed improper storage of food items. Discontinue storing food on the floor to prevent possible contamination.
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.
- Miscellaneous sources of contamination observed. Discontinue leaving cigerette butts on edge of sink used to thaw meat.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Miscellaneous sources of contamination observed. Discontinue storing in open cans.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- TCS foods were not properly thawed. Found meat thawing in sink at room temperature.
TCS food shall be thawed as required in this rule.
- Critical: Raw shell eggs are not maintained at 45° F or less. Found eggs at about 70F on counter.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less. Correct By: 27-Jun-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. None of the food was date marked at this time.
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: 27-Jun-2014
- Non-durable equipment observed. Discontinue using plastic bottles cut in half as scoops. Only use proper handled scoops for food.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Equipment is not approved by a recognized testing agency. Replace home style refrigerator when it fails.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean all equipment to remove build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 27-Jun-2014
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize all food contact surfaces.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Clean entire facility including hard to reach areas.
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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06/27/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/04/2014 | Complaint Inspection |
Restaurant representatives - add corrected or new information about East China, 5216 Broadview Rd, Parma, OH 44134 »