- Floors, walls, and/or ceilings were not smooth and easily cleanable. Replace cracked floor tiles where damaged.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair/ replace basecoving and door frames for and around office and chemical storage area. Operator claimed that they are currently working to correct and will be corrected by the next routine inspection.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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10/26/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Unopened food packages are not re-served.
- Foods are received from the following sources: GFS, Northern, dairymens, nickles
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/26/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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.
- Unopened food packages are not re-served.
- The operation was serving pasteurized juices to highly susceptible population.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Toxic materials are properly identified and stored.
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02/23/2015 | Critical Control Point Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Continue repairing/ replacing walls where damaged. Operator (director) informed Athey that repairs in kitchen area will be completed by next routine inspection.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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02/23/2015 | Standard Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair wall tiles where damaged.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Repair/replace basecoving where damaged or missing.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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10/06/2014 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population.
- Unopened food packages are not re-served.
- Foods are received from the following sources: GFS, Northern Hazerot
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/06/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/04/2014 | Foodborne Inspection |
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