| No violation noted during this evaluation. | 12/10/2015 | Standard Inspection |
- Food storage containers are not properly labeled for bulk containers of flour, sugar, etc
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.
- 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
- Observed a build-up of dirt and debris. Sanitize and clean wall behind knife magnet.
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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10/20/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employee was eating food in designated area.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Gordon and Sirnas & Sons
- 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 by type 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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10/20/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law. There is no written employee illness policy
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Equipment food-contact surfaces or utensils are dirty (nterior of cooler and microwave oven).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of coolers and microwave oven).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed a build-up of dirt and debris (walls in prep area and floors inside beverage dispenser room).
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. Maintain floors in a clean and sanitary manner.
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04/20/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed TCS foods thawing under mechanical refrigeration
- 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 a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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04/20/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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02/03/2015 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Observed taco meat being thawed at room temperature
TCS food shall be thawed as required in this rule. Thaw foods by use of refrigeration or by cold running water to prevent uneven temperatures of food items and to prevent growth of disease causing pathogens.
- Critical: TCS foods were not being held at the proper temperature. Observed the cold holding drawers under the grill holding temperatures between 43 and 50F. The back portions of drawers were below 41F.
(CORRECTED DURING INSPECTION) 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. Open drawers as seldem as possible, turn down cold holding unit to allow for temperatures to remain below 41F, limit the front of drawers to items that are not TCS. Out of temp items were moved to the back of the cold holding drawers at time of inspection. Correct By: 03-Feb-2015
- Critical: The plumbing system was not properly repaired. Observed a leak at the hand sink in prep area.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Correct By: 17-Feb-2015
- Observed a build-up of dirt and debris. Observed a build up ofdirt and food debris in can storage area across from grill line, inside coolers on the prep line, and on the bulk food storage containers such as for chips and flour, and on floor in soda machine storage room.
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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02/03/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Critical: Equipment food-contact surfaces or utensils are dirty (lower interior of coolers).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 27-Aug-2014
- Observed a build-up of dirt and debris (dish room floors and walls, utility room floors, and soda storage area floors).
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. Maintain floors and walls in a clean and sanitary manner.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
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. Correct By: 27-Aug-2014
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08/27/2014 | Standard Inspection |
| No violation noted during this evaluation. | 08/27/2014 | Critical Control Point Inspection |
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