- Observed improper storage of food items. Observed multiple food items throughout facility in coolers stored with out proper coverings/lids.
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. Cover food items not in use in coolers to prevent contamination of foods.
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12/22/2015 | Follow-up Inspection |
- In-use utensils are improperly stored. Observed ladle being stored in sanitizer water in between use.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Ladle was removed and operator was advised to discontinue this action to prevent chemical contamination of food items.
- Observed improper storage of food items. Observed multiple food items throughout facility in coolers stored with out proper coverings/lids.
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. Cover food items not in use in coolers to prevent contamination of foods.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up inside ice machine located in basement.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean outside surface where ice is dispensed to prevent possible contamination of ice used for food.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Low temp GFS dish machine was not properly dispensing chlorine sanitizer and was reading at 0 PPM.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Manager has contacted maintenance to address this issue and M.Healey will follow up to ensure that it is working properly. Until dish machine is repaired facility will use three compartment sink to ensure dishware is properley washed with detergent, rinsed with clean water, and sanitized with sanitizer in the appropriate concentrations.
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12/08/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 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. Per discussion with PIC
- Observed improper storage of food items. Observed food items all throughout facility without proper coverings.
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.
- Toxic materials are properly identified and stored.
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12/08/2015 | Critical Control Point Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The person in charge is not preventing critical items from occuring in this facility.
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.
- In-use utensils are improperly stored. Several pitchers were observed stored in water or food products (salsa).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Use appropriate scoops and or utensils to portion foods and store these scoops in a manner that will not contaminate foods.
- Equipment and/or utensils contain improper materials. The table used in the back room for food preparation is made of wood that has peeling paint.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Observed an accumulation of grease or condensation from ventilation hood system. The hood system is not functioning well enough to prevent the accumulation of grease. Grease accumulation is present both inside and outside of the restaurant.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. The operator should consult with a hood system professional to assess possible ways to improve the function of the hood and to eliminate the excessive grease accumulation.
- Equipment food-contact surfaces and utensils were not being sanitized. No sanitizer (chlorine) could be detected in the final rinse water of the dish machine.
Equipment food-contact surfaces and utensils shall be sanitized. Repair the machine and obtain the correct test strips for the sanitizer used. The three compartment sink must be used to wash, rinse, and sanitize all food contact surfaces until the machine is fixed.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The ice machine drain line is not properly air gapped from the floor drain.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- The plumbing system was not properly repaired. The hot water tank pressure valve is leaking and the odors in the room indicate that incomplete combustion is likely occuring.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Replace the hot water tank as soon as possible.
- The plumbing system was not properly repaired. There is a leak at the drain line of the three compartment sink.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair this plumbing.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Counter used for food preparation has peeling / chipping paint on its surface.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Newly installed base coving is bare wood.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Critical: Observed the presence of live insects, rodents, and other pests. There is a severe fruit fly infestation in the kitchen. It is worst around the dishmachine and 3 compartment sink.
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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08/31/2015 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The person in charge is not preventing critical items from occuring in this facility.
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.
- TCS foods were not being held at the proper temperature. The following TCS foods were found holding at improper temperatures in two separate reach in coolers: shrimp-60 F, scallops-50 F, beef strips-48 F, chicken strips-48 F, carnitas-48 F, chicken-51 F, scallops-50 F.
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. All foods listed above were voluntarily discarded by the operator and other foods in these coolers that were deamed safe were re-located to other refrigerators.
- Observed inadequate equipment for cooling, heating or holding food. Both the True deli style cooler and the MCII reach in cooler were found at improper temperatures.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Repair or replace both of these coolers to ensure that they will hold TCS foods at or below 41 F.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Counter used for food preparation has peeling / chipping paint on its surface.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The floor of the back room is damaged to the extent that it allows water to drain to the basement below.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Remove all of the damaged flooring, including the threshold and the subflooring if necessary and replace it to ensure that it is smooth, water tight, and easily cleanable. Correct By: 10-Aug-2015
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07/30/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Toxic materials are properly identified and stored.
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07/30/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- 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.
- 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 food employee cooking foods to the required temperatures.
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02/26/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Observed beef round, chicken, and ground beef sitting on a prep table.
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. Operator placed all of the meats back into refrigeration.
- Equipment food-contact surfaces and utensils were not being sanitized. The chlorine sanitizer at the dishmachine was empty.
Equipment food-contact surfaces and utensils shall be sanitized. 1. Provide and maintain a sanitizer for the dishmachine 2. Test for the adequate amount of chlorine at dish level on a daily basis using the appropriate test strips. Operator contacted a service repairman and began using the three compartment sink to sanitize dishwear.
- The plumbing system was not properly maintained.
Contract with a licensed plumber to ensure that all sinks drain properly and that odors coming from the area around the grease trap and three compartment sink are eliminated.
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02/26/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food employee remove food from the floor with gloved hands, remove those gloves, and then donn a new set of gloves without hand washing.
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: Observed food in contact with an unclean surface. Mold was observed growing inside of the ice machine.
This machine needs to be thoroughly drained and then cleaned and sanitized to remove all buildup. This type of cleaning is likely needed every 2 to 3 months. Correct By: 22-Oct-2014
- Critical: Large quantities of TCS foods (ex. 4 gal. of molle sauce) are being cooled without ice baths, or other methods that would adequately reduce the food temperature rapidly.
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: The following food products were found in a deli-style reach in cooler next to the cook line at approx. 51 F: shrimp, scallops, sour cream, steak, and strips of beef.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, TCS food shall be held at 135°F or above or at 41°F or less. The operator voluntarily discarded all of the products in this cooler. Correct By: 22-Oct-2014
- Critical: The deli-style reach in cooler at the cook line was found not to be working properly.
Repair this cooler and provide a thermometer within it that allows staff the monitor the cooler temperature. Correct By: 05-Nov-2014
- Critical: There is a damaged, residential chest freezer in the rear prep area.
Remove this piece of equipment as it is not of commercial grade and is damaged to the point that insulation from the door is exposed. Replace this equipment with commercial grade (NSF approved) only. Correct By: 05-Nov-2014
- Critical: The handwashing sink was not easily accessible upon my arrival because staff had clogged the sink with food.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand sinks shall never be used for anything other than hand washing. Correct By: 22-Oct-2014
- The rear wall of the building has a grease accumulation from the hood exhaust system.
Clean the exhaust system, exterior wall, parking lot area, and dumpster to remove all of the accumulation and any other waste as needed. Take care not to improperly discharge cleaning product and grease into the storm sewers outside of the restaurant. Correct By: 05-Nov-2014
- Critical: Observed a heavy infestation of fruit flies in the kitchen and prep areas.
Contract with a licensed pest control professional to help with the removal and prevention of these pests. Correct By: 05-Nov-2014
- Observed wet, moldy items underneath the stairway in the basement.
Remove all of these items from the premises and investigate the source of the water in this area. Correct By: 05-Nov-2014
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10/22/2014 | Standard Inspection |
| No violation noted during this evaluation. | 10/22/2014 | Critical Control Point Inspection |
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