- Critical: Observed improper reheating of food for hot holding. Soup found on steam table after only being reheated to 104°F. CORRECTED.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
- The physical facilities are not being maintained in good repair. Repair floors, walls, ceiling, where necessary, to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floors, walls, ceiling, especially in hard to reach places (under/behind equipment, in corners, etc.), to remove build up, debris, and mouse droppings.
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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01/22/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed improper reheating of food for hot holding. Soup found on steam table after only being reheated to 104°F. CORRECTED.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/22/2016 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Soup found at 107°F on the steam table. 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.
- Non-food contact surfaces of equipment are dirty. Interior of bread cabinet (mouse droppings)
shelving next to cookline.
- Critical: The handwashing sink was not easily accessible. Items were stored in the hand sink. Corrected.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling where necessary to provide smooth and easily cleanable surfaces. Replace any water damaged ceiling tiles with tiles that are smooth and cleanable.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floors and walls, especially in hard to reach places (under/behind equipment, in corners, etc.) to remove build up, debris. and mouse droppings.
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 the presence of live insects, rodents, and other pests. Mouse droppings observed throughout the facility. Mouse found on sticky trap placed near hot water tank. According to the manager, the pest control operator (Speed Exterminating) is visitng and treating the facility once per week.
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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10/20/2015 | Standard and Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Soup found at 107°F on steam table. 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.
- Observed 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/20/2015 | Critical Control Point Inspection |
- Critical: The handwashing sink was not easily accessible blocked by cart and not operational .
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The plumbing system was not properly repaired observed broken faucet at dish area 2 comp sink and handsink observed with no running hot/cold water. .
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed the presence of rodent droppings throughout the facility: back area, side hallways, back hallways, dry storage shelves etc.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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08/06/2015 | Follow-up Inspection |
- Observed a build-up of dirt and debris back area near 2 dr freezer, ktichen area (hard to reach places) .
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 the presence of rodent droppings throughout the facility: back area, side hallways, back hallways, dry storage shelves etc.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Observed unnecessary or nonfunctional items and /or litter on the premises.
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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08/03/2015 | Complaint Inspection |
- Food employee was eating food in designated area.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: hillcrest etc.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. ham, lunch meat etc.
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.
- Toxic materials are properly identified and stored.
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02/23/2015 | Critical Control Point 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. observed potatoes in the back area on the floor
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 observed items in the food prep sink (chicken , frozen meat, and french fries ) .
TCS food shall be thawed as required in this rule.
- TCS foods were not being held at the proper temperature exist pooled eggs stored on floor in plastic container at 50F reviewed with facility storage, use of pooled eggs and holding temperature.
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.
- Equipment food-contact surfaces or utensils are dirty -clean and keep clean the interior and exterior of all food equipment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris continue to address cook area, back area interior of the glass cooler .
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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02/23/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/02/2015 | Critical Control Point Inspection |
- Food employees outer clothing is dirty discussed with owner aprons etc. .
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens or single-service or single-use 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 food stored in an unapproved location.
To prevent contamination, food may not be stored in areas described in this rule.
- Critical: TCS foods were not being held at the proper temperature many tcs food held at room temperature sausage, shelled eggs, etc. 60 to 67F discussed with cook sonny-addressed.
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.
- Equipment is not approved by a recognized testing agency provide kitchen area with all commercial nsf approved equipement .
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. when replacing equipment replace cooler, small cooler etc. with nsf approved equipment
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- 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.
- Equipment components are not intact, tight or properly adjusted replace all damaged, dirty gaskets throughout .
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment food-contact surfaces or utensils are dirty observed stove top , interior of all coolers, and storage areas dirty , exist grease build up .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris walk in cooler floor and the walk in freezer floor exist gross build up .
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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01/02/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands handling bread/toast with bare hands discussed with employee .
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.
- Food employee(s) did not wash hands in situations that specifically require them to do so-prior to putting on gloves .
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
- Time/temperature controlled for safety foods were not being held at the proper temperature discussed multiple food items out at room temperature with out refrigeration.
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.
- 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.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. ham and all lunch meat in the hone type cooler
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.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Toxic materials are properly identified and stored.
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01/02/2015 | Critical Control Point Inspection |
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