- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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12/21/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/21/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/13/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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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04/13/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/02/2015 | Prelicensing Inspection |
- Unapproved food contact surfaces contained wood and/or wicker.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Wood shelving units in kitchen area should be replaced w/ an approved shelving surface i.e., a hard/smooth/non-absorbant material.
- Critical: Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Handwashing sink's cold water is not operational. Hot water is very hot. Restore cold water so mixing of hot and cold can regulate temp to the point that handwashing can occur without scalding. Correct by 8/8/2014
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- 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. Eliminate clutter in kitchen area as discussed to help maintain sanitation.
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08/11/2014 | Follow-up Inspection |
- Unapproved food contact surfaces contained wood and/or wicker.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Wood shelving units in kitchen area should be replaced w/ an approved shelving surface i.e., a hard/smooth/non-absorbant material.
- Critical: Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Handwashing sink's cold water is not operational. Hot water is very hot. Restore cold water so mixing of hot and cold can regulate temp to the point that handwashing can occur without scalding. Correct by 8/8/2014
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- 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. Eliminate clutter in kitchen area as discussed to help maintain sanitation.
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07/31/2014 | Standard Inspection |
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