| No violation noted during this evaluation. | 12/11/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Chicken found at 56°F, cheese at 52°F, dressing at 58°F, mayonnaise at 56°F all in prep cooler. 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.
- Equipment and/or components are not maintained in good working order. Repair prep cooler to hold foods at an internal temperature of 41°F or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Equipment components are not intact, tight or properly adjusted. Repair reach in prep cooler door.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Hood & filters
interior of microwave
- The physical facilities are not being maintained in good repair. Install base coving were necessary.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, etc).
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.
|
08/31/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair gaskets of reach in coolers/freezers where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Exterior of cookline equipment
interior of microwave
- The physical facilities are not being maintained in good repair. Repair walls and ceilings where necessary to provide smooth and easily cleanable surfaces. Intall missing base coving.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, etc).
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.
|
01/20/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair cooler/freezer gaskets were necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. Interior of beer coolers
hood and filters.
- Critical: The plumbing system was not properly repaired. Repair kitchen handsink to allow for both hot and cold running water.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- The physical facilities are not being maintained in good repair. Repair walls and ceiling in kitchen area to provide smooth and easily cleanable surfaces (install missing base coving.
The physical facilities shall be maintained in good repair.
|
10/20/2014 | Standard Inspection |
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