- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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10/26/2015 | Critical Control Point Inspection |
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair broken drain pipe at hand sink
- Observed a build-up of dirt and debris.
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. Clean floor and wall areas behind and under equipment to remove grease and food debris build up
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10/26/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/04/2015 | Foodborne Inspection |
| No violation noted during this evaluation. | 07/16/2015 | Foodborne Inspection |
| No violation noted during this evaluation. | 04/14/2015 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean shelving, cooler doors, grill line equipment, hot holding equipment, and food storage racks to remove grease and food debris build up
- Observed a build-up of dirt and debris.
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. Clean floor area behind and under equipment thoughout facility to remove grease and food debris build up
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02/11/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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 time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/11/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean interior of pizza prep cooler to remove food debris build up Correct By: 22-Jul-2014
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair broken drain line at sinks in dishwash area and in meat prep room Correct By: 25-Jul-2014
- Observed a build-up of dirt and debris.
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. Clean floor area behind and ubder equipment to remove food and debris build up Correct By: 22-Jul-2014
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07/22/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/22/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/22/2014 | Complaint Inspection |
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