- Observed a build-up of dirt and debris. Floor throughout the bar including behind the bar has 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. Thoroughly clean the floor to remove build-up and to deter pests.
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01/19/2016 | Standard Inspection |
- Critical: Observed ice being used for food after it was used as a coolant. The food ice in the bar ice bin has dirty beverage lines running through it.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Provide a shield in the ice bin to prevent food contamination by dirty beverage lines
- Equipment is not approved by a recognized testing agency. The two door upright white refrigerator freezer and the microwave are homestyle equipment. The grills outdoors are homestyle as well.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When the homestyle equipment fails it must be replaced commercial grade NSF approved equipment..
- There is no test kit available for measuring the concentration of the sanitizer. Quat sanitizer does not have the required test kit to ensure 200-400ppm.
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. Purchase a test kit to ensure proper sanitizing to prevent foodborne illness.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. The ladies room has missing cove base at the floor wall junction.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
- Observed no handwashing sinks where required. The bar does not have a hand sink to facilitate hand washing.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code. Until an approved sink can be installed please provide wet wipes (that pop-up) for hand washing behind the bar to prevent foodborne illness.
- Observed a build-up of dirt and debris. Much dust and debris were noted on the floor in the bar 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. Clean the floor area to deter pests. Close the doors to reduce dust flow through the facility (or screen these doors).
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10/06/2015 | Standard 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw stored above ready-to-eat in reach-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- 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.
- Non-food contact surfaces of equipment are dirty. Observed build-up in microwave.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Observed debris in liqour storage room and in hard to reach areas of kitchen.
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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04/06/2015 | Follow-up Inspection |
- 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.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw stored above ready-to-eat in reach-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- 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.
- 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.
- Non-food contact surfaces of equipment are dirty. Observed build-up in microwave.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Observed hand sink without soap.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).Observed hand sink without hand drying provision.
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. Observed debris in liqour storage room and in hard to reach areas of kitchen.
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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03/30/2015 | Follow-up Inspection |
- 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw stored above ready-to-eat in reach-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described 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.
- 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.
- Non-food contact surfaces of equipment are dirty. Observed build-up in microwave.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Observed debris in liqour storage room and in hard to reach areas of kitchen.
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 improper storage of poisonous or toxic materials. Observed chemicals stored above beer in liqour storage room.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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02/06/2015 | Standard 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. Correct By: 02-Dec-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean the glass drying shelf at the bar to remove sticky build up. The beverage lines (dirty) run through the beverage ice which could contaminate it.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the bar shelving, interior of the True upright kitchen fridge and provide ice shields to pretect beverage ice from pop lines. Correct By: 02-Dec-2014
- Observed a build-up of dirt and debris on floors in ladies room and hard to reach areas of the kitchen floor.
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 these areas to deter pests.
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11/25/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Johnny K's Other Place, 5907 Canal Rd, Valley View, OH 44125 »