| No violation noted during this evaluation. | 10/07/2015 | Foodborne Inspection |
- Observed improper use and/or maintenance of wiping cloths. - Observed wiping cloths stored on counter tops.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside microwave. - Observed a build-up of food debris on shelves under stored utensils and soup cups.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean specified surfaces to remove build-up and prevent contamination of food.
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10/07/2015 | Standard Inspection |
- In-use utensils are improperly stored. - Observed scoops without handle stored in ingredient containers (ex= bread crumbs). - Observed scoops with handles stored in ingredient containers with handle in direct contact with food (ex= flour).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
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07/14/2015 | Standard Inspection |
- Critical: Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. -Observed prep sink and dipper wells without correct air gap between the waste line and floor drains.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap
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11/20/2014 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Cook did not wash hands after cracking raw eggs prior to switching tasks.
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 storage of food items. -Observed packaged food stored on the floor in the walk-in cooler.
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. Correct By: 30-Jun-2014
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06/30/2014 | Standard Inspection |
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