- Observed improper storage of food items observed potatoes and onions stored on the floor .
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.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- 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.
- Critical: The handwashing sink was not easily accessible observed cleaning supplies, crates, etc. blocking the handsink .
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed unnecessary or nonfunctional items and /or litter on the premises near the 3 comp sink, and handsink .
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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11/24/2015 | Complaint Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Observed improper storage of food items in the walk in cooler .
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.
- TCS foods were not properly thawed observed raw chicken in the 3 comp sink thawing .
TCS food shall be thawed as required in 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.
- Equipment food-contact surfaces or utensils are dirty exterior of fryers, oven. food low boy cooler observed build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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11/02/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked all tcs deli meat in 3 dr cooler. (turkey etc.) .
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.
- Not enough space was provided for holding all soiled or clean utensils in the warewashing area observed a slicer on the drain board. discussed with operator.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing.
- Observed a build-up of dirt and debris on the floor area throughout (near the 3 comp sink, under handsink , food prep area etc. ) .
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.
- Observed unnecessary or nonfunctional items and /or litter on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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08/17/2015 | Standard Inspection |
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- 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.
- Critical: Equipment food-contact surfaces or utensils are dirty clean the outside and inside of all 3 door coolers, oven grill and prep table cooler, and all sinks to remove dust and build up from non use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- 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.
- Observed unnecessary or nonfunctional items and /or litter on the premises in the kitchen area and back hallway food storage area.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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06/09/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/11/2015 | Other Inspection |
- Critical: The plumbing system does not comply with the Ohio building code. By order of the North east Regional Sewer District the system was disconnected from the sanitary sewer due to gas leak/spill.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code.
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01/22/2015 | Other Inspection |
- Observed improper storage of food items on the floor.
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. Remove any food service items from the floor in hallway and cooler. Correct By: 08-Dec-2014
- Critical: Sink compartments of 3-compartment sink were too small to accommodate the largest piece of equipment. Discussed with operator use of 3-compartment sink.
To ensure proper cleaning and sanitization, sink compartments shall be large enough to accommodate the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or approved alternative shall be used. Correct By: 05-Jan-2015
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light shields(3) were not observed on light bulbs above cooking surfaces.
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.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed no service sink or curbed cleaning facility. Utility mop sink was removed.
A service sink or curbed cleaning facility shall be provided as specified under paragraph (I) of rule 3717-1-05.1 of this code. Replace or reinstall utility sink. Correct By: 08-Dec-2014
- Observed unnecessary or nonfunctional items and /or litter on the premises. Excess storage of cardboard boxes, bedding, and other equipment observed in back hallway.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Remove cardboard boxes and bedding from the bath hallway. Correct By: 08-Dec-2014
- Critical: Observed improper storage of poisonous or toxic materials. Chemicals for cleaning were observed on surface 3-compartment sink and oven cleaner was found in the prep-cooler. At the time of inspection, no food was being prepared.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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12/15/2014 | Follow-up Inspection |
- Observed improper storage of food items on the floor.
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. Remove any food service items from the floor in hallway and cooler. Correct By: 08-Dec-2014
- Critical: Sink compartments of 3-compartment sink were too small to accommodate the largest piece of equipment. Discussed with operator use of 3-compartment sink.
To ensure proper cleaning and sanitization, sink compartments shall be large enough to accommodate the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or approved alternative shall be used. Correct By: 05-Jan-2015
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light shields(3) were not observed on light bulbs above cooking surfaces.
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.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed no service sink or curbed cleaning facility. Utility mop sink was removed.
A service sink or curbed cleaning facility shall be provided as specified under paragraph (I) of rule 3717-1-05.1 of this code. Replace or reinstall utility sink. Correct By: 08-Dec-2014
- Observed unnecessary or nonfunctional items and /or litter on the premises. Excess storage of cardboard boxes, bedding, and other equipment observed in back hallway.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Remove cardboard boxes and bedding from the bath hallway. Correct By: 08-Dec-2014
- Critical: Observed improper storage of poisonous or toxic materials. Chemicals for cleaning were observed on surface 3-compartment sink and oven cleaner was found in the prep-cooler. At the time of inspection, no food was being prepared.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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12/02/2014 | 30 day Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty observed build up of dust and dirt on coffee station..
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required observed light bulbs at the hood system missing light shields .
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.
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11/10/2014 | Prelicensing Inspection |
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