- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize all food contact surfaces.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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09/09/2015 | Prelicensing Inspection |
- 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
- A warewashing machine is not operated according to the manufacturer's instructions. Emsure that dish machine is dipensing the proper amount of soap during the wash cycle.
A warewashing machine and its auxiliary components shall be operated and maintained as specified in this rule.
- Critical: Equipment food-contact surfaces or utensils are dirty. Potato slicer
slicer.
- The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Walk in cooler.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
- Critical: Observed improper storage of poisonous or toxic materials. Observed machine lubricant (WD40) stored above potato slicing area. Corrected.
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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03/05/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/04/2014 | Other Inspection |
- Critical: TCS foods were not being held at the proper temperature. Cooked potatoes found at 46°F, ranch dressing at 48°F, sour cream at 48°F, cheese at 47°F all in walk in cooler. Corrected.
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.
- Equipment and/or components are not maintained in good working order. Repair walk in cooler to hold foods at an internal temperature of 41°F or below.
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 and utensils were not being sanitized. Clean and sanitize slicer after each use.
Equipment food-contact surfaces and utensils shall be sanitized.
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11/26/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/27/2014 | Standard Inspection |
- The plumbing system was not properly repaired. Repair hand sink to provide hot and cold running water. Repair faucet of 3 comp sink to provide hot and cold running water.
A plumbing system shall be repaired according to the Ohio building code. Correct By: 23-May-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.
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05/21/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: The plumbing system was not properly repaired. Repair hand sink to provide hot and cold running water. Repair faucet of 3 comp sink to provide hot and cold running water.
A plumbing system shall be repaired according to the Ohio building code. Correct By: 22-May-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.
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05/15/2014 | Standard Inspection |
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