- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Foods are received from the following sources: US Foods
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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10/20/2015 | Critical Control Point 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. Monitor cold holding temperatures of foods to ensure they are cold holding at or below 41
- Equipment and/or components are not maintained in good working order.
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. Scrapand recoat pealing ceiling in walking beer cooler
- Equipment and/or components are not maintained in good working order.
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. Monitor coolers to ensure all coolers are cold holding at or below 41 a couple of coolers were holding foods at 45
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean interior of all microwavers to remove food debris build up
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at dishmachine
- Observed the presence of dead pests or insects.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Remove dead bud from light shields throughout kitchen area
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10/20/2015 | Standard Inspection |
- Critical: Observed single-use gloves being used improperly.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Gloves not removed after handling raw meat, discussed proper glove use with staff
- Equipment and/or components are not maintained in good working order.
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. Scrap and recoat ceiling in beer keg cooler
- 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 behing and under fryers and in walk in cooler
- Observed the presence of dead pests or insects.
Dead insects shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Remove dead bud from light shields throughout kitchen area
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02/04/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/04/2015 | Critical Control Point Inspection |
- 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 to remove food, grease, and debris build up Correct By: 17-Sep-2014
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09/16/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/16/2014 | Critical Control Point Inspection |
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