- 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.
- Equipment and/or components are not maintained in good working order. Repair prep 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.
- Non-food contact surfaces of equipment are dirty. Hoods & filters, pizza oven
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. If exterior door is going to be propped open, then a screen door must be installed.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, under walk in cooler racks, 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. Remove any old/unused equipment.
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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09/28/2015 | Follow-up Inspection |
- 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.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed an employee cutting vegetables and cooked chicken with bare hands. Corrected.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Critical: TCS foods were not being held at the proper temperature. Ham found at 51°F, cheese at 58°F, sausage at 54°F, peppers at 45°F, dressing at 45°F, all in prep 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.
- A food thermometer was not readily accessible. Corrected.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order. Repair prep 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.
- Non-food contact surfaces of equipment are dirty. Potato slicer, hoods & filters, exterior of sauce containers, pizza oven
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, under walk in cooler racks, 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. Remove any old/unused equipment.
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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09/23/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed. Discontinue using plastics cups as scoops (a utensil with a handle must be used).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Equipment and/or components are not maintained in good working order. Repair prep cooler to hold foods at an internal temperature of 41 deg 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.
- Non-food contact surfaces of equipment are dirty. Exterior of cleaning chemical containers. Exterior of all bulk food containers (dressings, cheese, sauce, etc). Interior of warming cabinet. Hoods and filters (including hood and filter above removed fryers). Exterior of all seasoning and sauces containers.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean floors, walls, and ceiling, 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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04/02/2015 | Standard Inspection |
- Critical: Observed the presence of live insects, rodents, and other pests. Rodent droppings found in dough prep area.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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12/05/2014 | Follow-up Inspection |
- Critical: The plumbing system was not properly repaired. Repair hot water tank to provide hot running water.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Critical: Observed the presence of live insects, rodents, and other pests. Rodent droppings found in dough prep area.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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12/04/2014 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty. Continue to clean interior and exterior of all equipment (coolers, warming cabinet, etc.), all of the shelving throughout the facility, exterior of bulk food containers, exterior of sauce and spice containers.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Continue to clean floor, walls, and ceilings, throughout the facility (including in walk in cooler), 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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11/06/2014 | Follow-up Inspection |
- Miscellaneous sources of contamination observed. Discontinue using plastic cups as scoops (a utensil with a handle must be used).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: 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.
- 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. Interior and exterior of all coolers and freezers. Interior and exterior of warming cabinet. All shelving throughout the facility. Exterior of all bulk food containers. Exterior of all sauce and spice containers.
Nonfood-contact surfaces of equipment shall be kept clean.
- The plumbing system was not properly maintained. Repair toilet to working function (discontinue using a bucket of water to flush the toilet).
A plumbing system shall be properly maintained.
- The plumbing system was not properly maintained. Repair back hand sink to provide both hot and cold running water at all times.
A plumbing system shall be properly maintained.
- 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.
- Observed a build-up of dirt and debris. Floor, walls, and ceilings, throughout the facility (including in walk in cooler), especially in hard to reach places (under/behind equipment, in corners, etc). Clean front hand sink.
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 a build-up of dirt and debris. Remove any unnecessary items to allow for proper cleaning.
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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10/30/2014 | Standard Inspection |
- 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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04/21/2014 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Interior and exterior of coolers and freezers. Pizza oven.
Nonfood-contact surfaces of equipment shall be kept clean.
- The plumbing system was not properly maintained. Repair rear hand sink to provide hot and cold running water at all times.
A plumbing system shall be properly maintained.
- 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.
- Observed a build-up of dirt and debris. Floors throughout the facility, especially in hard to reach places (under/behind equipment, in corners, etc). Walls in dough prep area and pizza prep 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.
- 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: 16-Apr-2014
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04/16/2014 | Standard Inspection |
| No violation noted during this evaluation. | 03/26/2014 | Complaint Inspection |
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