- Observed food employee not washing hands properly. Observed food employee that was handling raw chicken and flour opening / touching hot holding cabinets without first washing his hands.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. This was discussed with the employee and the management. All cabinet handles were sanitized by management.
- Observed improper reheating of food for hot holding. Macaroni and cheese, collard greens and other foods were not properly reheated to 165 F.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated to 165 F prior to being place out for hot holding. Operator reheated all of the products.
- Handwashing sink is being used for purposes other than handwashing. Observed several dirty cooking utensils and other food related items in the hand sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. This violation has been discussed several times with management. Operator removed the items and washed the hand sink.
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02/25/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Observed improper reheating of food for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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02/25/2015 | Critical Control Point Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed improper reheating of food for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/22/2014 | Critical Control Point 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. The person in charge must demonstrate adequate knowledge and prevent critical violations from occurring.
- Critical: Observed improper reheating of food for hot holding. Cooled TCS foods were being reheated in a steam table with no chance of reaching 165 F within 2 hours.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Discontinue reheating in this steam table unless it can be repaired or replaced. Use the microwave or open flame to reheat all foods properly.
- Critical: Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. This is a repeat violation and has been discussed with management during past inspections.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the back of the store.
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.
- Observed a 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 following as often as needed to keep them clean: 1). Hood and exhaust vents to remove flour and grease accumulation. 2). Under and around the rear hand sink and 3 compartment sink at the floor.
- Critical: Observed working containers of poisonous or toxic chemicals that were not labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Cleaning products were being stored on a prep table near food in the back of the store.
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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12/22/2014 | Standard Inspection |
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