- Equipment components are not intact, tight or properly adjusted. Repair/replace fryer baskets to eliminate the duct tape use on the handles.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment food-contact surfaces or utensils are dirty. Manual slicer (must be cleaned and sanitized after each use).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Fan guards of walk in cooler
interior of reach in coolers
- The plumbing system was not properly repaired. Repair drain of 3 comp sink to eliminate leak.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- The plumbing system was not properly repaired. Re-secure the front handsink to the wall.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Outdoor storage shed.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- The physical facilities are not being maintained in good repair. Eliminate the bare wood in the outdoor storage shed.
The physical facilities shall be maintained in good repair.
- The physical facilities are not being maintained in good repair. Repair/replace countertops where necessary to eliminate the duct tape use to cover holes.
The physical facilities shall be maintained in good repair.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling throughout the facility to provide smooth and easily cleanable surfaces (missing/damaged floor tiles
damaged ceiling in back prep area
- Observed a build-up of dirt and debris. Clean floors, walls, and ceiling, 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.
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01/04/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves 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 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/04/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/04/2015 | Other Inspection |
| No violation noted during this evaluation. | 10/20/2015 | Other Inspection |
| No violation noted during this evaluation. | 09/30/2015 | Other Inspection |
- Equipment and/or components are not maintained in good working order. Repair air handler in back food prep area as it is no longer smooth and easily cleanable.
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.
- Non-food contact surfaces of equipment are dirty. Toaster
manual slicer
- The plumbing system was not properly maintained. Repair back bathroom handsink to provide cold water at all times.
A plumbing system shall be properly maintained.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling were necessary to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean 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.
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05/05/2015 | Follow-up 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.
- Observed food employee washing hands when required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Milk found at 47°F, ham at 47°F, tuna salad at 46, salami at 47°F, dressing at 46°F, cheese at 47°F, potato salad at 45°F all in walk in cooler. Corrected.
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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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05/04/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Milk found at 47°F, ham at 47°F, tuna salad at 46°F, salami at 47°F, dresing at 46°F, cheese at 47°F, and potato salad at 45°F all in walk in 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 air handler in back food prep area as it is no longer smooth and easily cleanable.
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 and/or components are not maintained in good working order. Replace microwave as the top interior is falling apart and is too damaged to be cleaned and may drop pieces of plastic into food in the microwave.
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 and/or components are not maintained in good working order. Repair walk in 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.
- Non-food contact surfaces of equipment are dirty. Toaster
manual slicer
- The plumbing system was not properly maintained. Repair back bathroom handsink to provide cold water at all times.
A plumbing system shall be properly maintained.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceiling were necessary to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean 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.
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05/04/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/04/2015 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty. Continue to clean all equipment including toaster, top of hood, cookline on a regular basis to remove build up..
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Repair roof in prep area to eliminate leak. Repair ceiling of prep area to provide a smooth and easily cleanable surface.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Continue to clean floors, walls, and ceilings, especially in hard to reach places (under/behind equipment, in corners, walk in cooler, 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.
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03/09/2015 | Follow-up Inspection |
- Non-food contact surfaces of equipment are dirty. Continue to clean all equipment including toaster, top of hood, cookline on a regular basis to remove build up..
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Repair roof in prep area to eliminate leak. Repair ceiling of prep area to provide a smooth and easily cleanable surface. Repair and clean/replace front counter to elinate build up and provide smooth and easily cleanable surfaces. In the mean time, all food products and clean utensils/equipment have been moved to the repaired side of the operation. The back rom is now being used for storage of dry goods/paper goods.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Continue to clean floors, walls, and ceilings, especially in hard to reach places (under/behind equipment, in corners, walk in cooler, 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.
- Critical: Observed the presence of live insects, rodents, and other pests.
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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03/02/2015 | Follow-up Inspection |
- Non-food contact surfaces of equipment are dirty. Continue to clean all equipment including toaster, top of hood, cookline on a regular basis to remove build up..
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Front room and main kitchen/food prep area has been repaired and all surfaces are now smooth and easily cleanable. Repair floors, walls, and ceiling in back/side room to provide smooth easily cleanable surfaces. In the mean time, all food products and clean utensils/equipment have been moved to the repaired side of the operation. The back rom is now being used for storage of dry goods/paper goods.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Continue to clean floors, walls, and ceilings, especially in hard to reach places (under/behind equipment, in corners, walk in cooler, 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.
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02/06/2015 | Follow-up Inspection |
- Non-food contact surfaces of equipment are dirty. Continue to clean all equipment including toaster, top of hood, cookline on a regular basis to remove build up..
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Front room and main kitchen/food prep area has been repaired and all surfaces are now smooth and easily cleanable. Repair floors, walls, and ceiling in back/side room to provide smooth easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Continue to clean floors, walls, and ceilings, especially in hard to reach places (under/behind equipment, in corners, walk in cooler, 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.
- Critical: Observed the presence of live insects, rodents, and other pests. Mouse droppings observed in back prep room/storage area.
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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01/22/2015 | Follow-up Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Discontinue smoking in back prep room/storage area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/08/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Discontinue smoking in back prep room/storage area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: TCS foods were not being held at the proper temperature. Soup found on steam table at 116°F. 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 food-contact surfaces or utensils are dirty. Clean and sanitize slicers after each use or once every 4 hours if in continuous use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Cookline (including the the top of the hood)
toaster
- The plumbing system was not properly maintained. Repair both bathrooms sink drains to allow for proper drainage and drain of 3 comp sink to eliminate leak.
A plumbing system shall be properly maintained.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceilings throughout the facility to provide smoot and feasily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floors, walls, and ceilings, especially in hard to reach places (under/behind equipment, in corners, walk in cooler, 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.
- Critical: Observed the presence of live insects, rodents, and other pests. Mouse droppings observed in back prep room/storage area.
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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01/08/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/25/2014 | Complaint Inspection |
- Miscellaneous sources of contamination observed. Discontinue using plastic cups as scoops (a utensil with a handle must be used).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean and sanitize slicer in back room to remove build up and debris.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Clean to remove build up and debris: toaster, cookline equipment, hood, papaer towel dispenser near cookline, interior of stand up reach in cooler, spice rack in back room.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Repair floors, walls, and ceilings in both rooms to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floors, walls, and ceilings, especially in hard to reach places (under/behind equipment, in corners, walk in cooler, 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.
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09/10/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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09/10/2014 | Critical Control Point Inspection |
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