- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee begin to prepare food immediately following mopping the floor without washing his hands in between. Corrected.
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
- Equipment components are not intact, tight or properly adjusted. Repair gaskets on equipment throughout the facility.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Hood and filters
cookline equipment
- The plumbing system was not properly repaired. Repair handsink to provide both hot and cold running water at all times.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- 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.
- The physical facilities are not being maintained in good repair. Repair roof to eliminate leaks.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, 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.
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03/09/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee begin to prepare food immediately following mopping the floor without washing hands in between. Corrected.
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
- Observed a handwashing sink without water at the required temperature. Repair hand sink to provide both hot and cold running water at all times.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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03/09/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/30/2014 | Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/30/2014 | Critical Control Point Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean the following to remove build up and debris: hood and filters (scheduled to be done on October 15, 2014).
- The plumbing system was not properly repaired. Repair hand sink to provide both hot and cold running water at all times (plumber has been contacted).
A plumbing system shall be repaired according to the Ohio building code.
- 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 a build-up of dirt and debris. Clean floor, especially in hard to reach places (under/behind equipment, in corners, near bulk food storage, 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.
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09/30/2014 | Standard Inspection |
- TCS foods were not properly thawed. Observed frozen pork being thawed in standing water. Corrected.
TCS food shall be thawed as required in this rule.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Non-food contact surfaces of equipment are dirty. Hood and filters.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: The plumbing system was not properly repaired. Repair handsink to provide both hot and cold running water.
A plumbing system shall be repaired according to the Ohio building code. Correct By: 19-May-2014
- 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.
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05/12/2014 | Standard Inspection |
- Observed frozen pork being thawed in standing water. Corrected.
All fozen TCS foods must be thawed according to approved methods (under refrigeration, under cold running water, as part of the cooking process, in microwave immediately prior to cooking. Correct By: 12-May-2014
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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05/12/2014 | Critical Control Point Inspection |
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