| No violation noted during this evaluation. | 01/20/2016 | 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.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan.
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01/20/2016 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found squid stored over ready to eat foods in walk in cooler. Food reorgainzed.
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.
- Observed no towels or hand drying device at the handwashing sink(s). Supply all handsinks with papertowels. Papertowels put in place.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed an unapproved restricted use pesticide being used. Found pesticides stored under 3 compartment. Chemicals removed.
To prevent contamination, restricted use pesticides shall meet the requirements specified in 40 C.F.R. 152 Subpart I and be applied as specified under paragraph (C)(3) of this rule.
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08/20/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed no towels or hand drying device at the handwashing sink(s). Paper towels put in place
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan.
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08/20/2015 | Critical Control Point Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. Handsink in kitchen area was blocked. Equipment moved.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- 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 improper storage of food items. Found foods in open cans. Food moved to proper containers.
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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/29/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Food found stored in open cans. Food moved to proper containers.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- TCS foods were not properly thawed. Observed shrimp thawing at room temperature on the counter. Food moved to cold running water.
TCS food shall be thawed as required in this rule.
- Critical: The handwashing sink was not easily accessible. Handsink in kitchen was blocked. Equipment moved.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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01/29/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/03/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- No unapproved food or color additives are used.
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09/03/2014 | Critical Control Point Inspection |
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