- Critical: TCS foods were not being held at the proper temperature. Hot dogs in well were 114F and are in the danger zone.
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. Corrected-rapidly reheated to 165F.
- Equipment is not approved by a recognized testing agency. White Kenmore mini fridge is holding toppings.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When this unit fails it must be replaced with a commercial grade NSF approved unit.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Some ceiling, coving and flooring are worn and no longer cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replaced these surfaces to provide a durable, cleanable work surface.
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12/03/2015 | Standard Inspection |
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed water damage on ceiling near back door and damaged tiles in prep area.
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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03/09/2015 | Standard Inspection |
- 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. Address peeling and flaking painted surfaces ( walls/floors and ceiling) in walk-in cooler so surfaces are easily cleanable and don't provide a possible source of physical contamination to food stocks stored within unit i.e., paint flakes/chips.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- 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. Thoroughly clean floor under ice machine and cake freezers as discussed to address dirt and accumulate.
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11/14/2014 | Standard Inspection |
- 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. Replace/repair damaged sections of wall/floor surfaces so they are hard/smooth/non-absorbant and easily cleanable i.e.,wall surface under bathroom handsink
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06/30/2014 | Follow-up Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
To ensure effective handwashing, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Handsink in food prep area was difficult to access due to CO2 canisters and buckets being stored in front of sink. Employees were using bathroom handsink. Cannisters/buckets were relocated to correct. All handwashing for food prep should be conducted at this locale. Correct By: 16-Jun-2014
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Bananas are cut through the rind without washing first. Discussed the importance of washing prior to preping to avoid possible contaminants on rind of fruit passing through to meat of fruit.
- 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. Frosting refrigeration unit was not holding at 41F or lower it was temped at 53F then 49F after adjustment. Frosting additive was discarded and frostings were placed in ice nest set up until unit is confirmed to hold at 41 F or lower Correct By: 16-Jun-2014
- Critical: Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
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. Provide two inch air gap for drain line for ice machine to eliminate back siphonage potential Correct By: 30-Jun-2014
- 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. Replace/repair damaged sections of wall/floor surfaces so they are hard/smooth/non-absorbant and easily cleanable i.e.,wall surface under bathroom handsink
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06/16/2014 | Standard Inspection |
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