- Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- 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.
- The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Observed food employee not washing hands properly. Observed PIC rinse hands without soap in the 3 compartment sink
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Observed food employee touching ready-to-eat food with bare hands. Observed bare hand contact with slicing vegetables and with preparing dumplings
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.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Observed food in contact with an unclean surface. Observed nesting of bowls on top of ingredients for cooking
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Linens are being inappropriately used in contact with food. Observed linen over a bowl of noodles
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use.
- Observed improper storage of food items. All food items must be stored 6 inches above the floor especially in the walk in coolers and prep areas
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- TCS foods were not properly thawed. Delivery items were observed sitting in the prep sink.
TCS food shall be thawed as required in this rule.
- 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.
- Equipment is not approved by a recognized testing agency. Reusuable food grade containers must be used to store food. Use of aluminum cans as storage containers is not appropriate
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Observed a build-up of dirt and debris. Dusty fan guards, walls, ceilings, floors, bottom of reach in coolers, exhaust above grill and any location that appears to be visibly dirty must be cleaned and sanitized
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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12/02/2015 | Follow-up Inspection |
| No violation noted during this evaluation. | 10/15/2015 | Consultation Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- An ill conditional employee(s) were not properly excluded or restricted.
The person-in charge shall ensure that a conditional employee who reports symptoms or a diagnosed illness is prohibited from becoming a food employee.
- Observed employee eating, drinking, or using tobacco in non-designated area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed excessive bare hand contact of raw foods.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Food employee(s) are not using proper procedure when washing hands and arms.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
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 food employee touching ready-to-eat food with bare hands.
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.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Resturant depot, Cosco
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Raw shell eggs are not maintained at 45°F or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Toxic materials are properly identified and stored.
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10/13/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed mug with coffee at the prep station
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Observed food employee not washing hands properly. Observed PIC rinse hands after catching a cockroach with bare hands
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed bare hand contact with slicing vegetables and with preparing dumplings
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.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: Observed food in contact with an unclean surface. Observed nesting of bowls on top of ingredients for cooking
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- 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 improper storage of food items. All food items must be stored 6 inches above the floor especially in the walk in coolers and prep areas
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: Raw shell eggs are not maintained at 45° F or less. Measured shelled egg at 62 degreees F
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
- 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.
- Equipment is not approved by a recognized testing agency. Reusuable food grade containers must be used to store food. Use of aluminum cans as storage containers is not appropriate
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Observed a build-up of dirt and debris. Dusty fan guards, walls, ceilings, floors, bottom of reach in coolers, exhaust above grill and any location that appears to be visibly dirty must be cleaned and sanitized
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.
- The ventilation system was not being properly cleaned or was creating a public health hazard. A cleaning of the exhaust above grills must be cleaned immediately to prevent potential hazard
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
- Critical: Observed the presence of live insects, rodents, and other pests. Observed flies and cockroaches in this facility. A licensed pest control operator needs to be called to control pests
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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10/13/2015 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature (cold foods inside prep cooler, cold items inside walk in, and items cooling incorrectly). Corrected
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.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- TCS foods were not cooled using the proper time and temperature parameters.
TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Equipment food-contact surfaces or utensils are dirty (plastic egg rolol container was moldy).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
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05/06/2015 | Critical Control Point Inspection |
- Critical: Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature (cold holding)
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.
- 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.
- A food packaged in the facility did not contain a label (shrimp chips).
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (microwave, crock pot, toaster, Magic Chef etc.).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed re-use of single-service or single-use articles.
Single-service and single-use articles may not be reused (tin cans).
- Critical: Equipment food-contact surfaces or utensils are dirty (egg roll stoarge container).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (clean all cooler door handles).
Nonfood-contact surfaces of equipment shall be kept clean.
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05/06/2015 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention (cooling).
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- 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.
- Equipment food-contact surfaces or utensils are dirty (reach in prep cooler).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Equipment food-contact surfaces and utensils were not being sanitized (reach in prep cooler).
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
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12/18/2014 | Critical Control Point 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 illess, 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.
- Food storage containers are not properly labeled.
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 storage of food items (food in floor in walk in cooler).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Equipment is not approved by a recognized testing agency crock pots, (microwave and Magic Chef chest freezer).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed re-use of single-service or single-use articles (discontinue storing food inside tin cans).
Single-service and single-use articles may not be reused.
- Equipment food-contact surfaces or utensils are dirty (reach in prep cooler, microwave and bulk food containers).
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 (reach in prep cooler, microwave, and bulk food containers).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris (walk in cooler floor and plastic curtain).
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 walk in cooler in a clean and sanitary manner.
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12/18/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/24/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Rice was discarded
- Equipment is not approved by a recognized testing agency (crockpots. microwabve oven etc.).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace household equipment with NSF approved commercial grade equipment.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of reach in cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of reach in cooler.
- Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents (front door is open allowing for entry of flies).
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. Front door must remain closed.
- Observed a build-up of dirt and debris (walk in cooler 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 walk in cooler floors in clean and sanitary manner. Clean under and behind all racks. Remove cardboard.
- Critical: Observed the presence of live insects, rodents, and other pests.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. Eliminate flies.
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07/24/2014 | Standard Inspection |
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