- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- 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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12/03/2015 | Critical Control Point Inspection |
- Observed food stored in an unapproved location. Food stored in basement under unguarded wastelines. Install barriers to prevent possible contamination.
To prevent contamination, food may not be stored in areas described in this rule.
- Observed improper draining of condensation and other nonsewage liquids. Repair/replace drain line in walk in freezer to eliminate the ice buildup. Operator stated that parts have been ordered.
Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
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12/03/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee changing gloves when required.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Toxic materials are properly identified and stored.
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06/08/2015 | Critical Control Point Inspection |
- Observed food stored in an unapproved location. Found food products stored below unguarded wastelines. Install barriers to reduce the risk of potential contamination.
To prevent contamination, food may not be stored in areas described in this rule.
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06/08/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/15/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 12/03/2014 | Standard Inspection |
| No violation noted during this evaluation. | 09/17/2014 | Complaint Inspection |
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Sanitizer container was empty without the possiblity to be refilled. Operator will use the 3-compartment sink until supplies can be replenshed.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Correct By: 25-Jun-2014
- The dispensing tube on bulk milk container was not properly cut as required. Observed bulk milk tubes either oonger than one inch and or not cut at a angle.
The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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06/25/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/02/2014 | Complaint Inspection |
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