- Critical: TCS foods were not being held at the proper temperature. Raw bacon
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. Raw bacon holding in prep top cooler at 50, bacon moved to another cooler to properly cold hold at 41 or below
- Equipment and/or components are not maintained in good working order. Preptop cooler
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. Repiar preptop cooler to properly cold hold at 41 or colder. Do not store any TCS foods in cooler until repaired
- Critical: Food equipment surfaces are not cleaned at the required frequency.Interior of coolers and microwaves on cookline
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean interior of coolers and microwaves on cookline to remove food debris build up Correct By: 15-Jan-2016
- Observed accumulation of soil residue on nonfood-contact surfaces.Grill line equipment
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment on grill line to remove grease and food debris build up. Correct By: 15-Jan-2016
- 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. Clean floor area behind and under grilline equipment to remove build up of grease and food debris Correct By: 15-Jan-2016
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01/13/2016 | Standard Inspection |
- Heating, ventilating, and/or air conditioning systems were not properly designed and installed.
Heating, ventilating, and air conditioning systems shall be designed and installed according to the Ohio building code and so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Repair leak in dinning room ceiling from AC unit
- 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. Continue to clean and maintain floor area behind and under grill line equipment to remove food, grease, and debris build up
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09/17/2015 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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. Food in prep cooler were holding at 48. Food moved to another to properly cold hold
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Prep cooler door is broken off causing cooler to not hold temperature below 41 Repair cooler door
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean interior of all prep coolers and microwaves to remove food debris build up
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Thoroughly clean all grill line equipment to remove food and grease debris build up
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean equipment area under 3 compartment sink and prep sink to remove clutter and debris build up
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair damage/ missing floor tiles at dismachine and at cook line areas
- 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. Clean floor area behind and under all kitchen equipment to remove food, grease, and debris build up
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09/10/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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. Soup in warmer was at 114. Soup reheated above 165 to comply
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Mechanical sanitizer rinse was not working at time of inspection, discontinue use of mechanical dismachine until sanitizer rinse cycle is repaired
- Critical: Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Thoroughly clean all equipment, coolers, and surfaces on cook line to remove food, grease, and debris build up
- 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. Clean floor area behind and under grill line equipment and in dry storage area to remove food, grease, syrup, and debris build up Correct By: 10-Dec-2014
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12/03/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Foods in prep top holding at 49 Correct By: 25-Jun-2014
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean equipment on cook line to remove grease and food debris build up Correct By: 26-Jun-2014
- 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. Clean floor area behind and under equipment throughout facility Correct By: 26-Jun-2014
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06/25/2014 | Standard Inspection |
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