Equipment food-contact surfaces and utensils were not being sanitized. Equipment food-contact surfaces and utensils shall be sanitized. Provid sanitizer to sanitizer equipment and surfaces
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 interior of restroom and provide papertowels for handwashing
06/03/2015
Standard Inspection
Critical: TCS foods were not being held at the proper temperature.Milk in Cooler at 51 Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 41°F or less Milk was moved to another cooler to properly cold hold at or below 41. Correct By: 15-May-2014
Equipment and/or components are not maintained in good working order. Milk cooler not cold holding at or below 41 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 Repair cooler to cold hold at or below 41, discontinue storing milk or any other TCS food in cooler until repaired. Correct By: 19-May-2014
Critical: Observed no towels or hand drying device at the handwashing sink(s). Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Supply paper towels and discontinue storing items in handwashing sink in bathroom Correct By: 15-May-2014
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