| No violation noted during this evaluation. | 10/22/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/22/2015 | Critical Control Point Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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 raw animal foods separated by type during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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02/25/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Critical: The person in charge did not ensure that consumers who order raw or partially cooked animal foods are informed that the food was not cooked sufficiently to ensure its safety.
To prevent foodborne illness, the person in charge shall ensure that consumers who order raw or partially cooked ready to eat animal foods are informed that the food was not cooked sufficiently to ensure its safety.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
- 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. [Repair the left door on the 3 door prep line refrigerator.]
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. [Replace the burned out bulbs in the food preparation area.]
- 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 the ice build up from the ceiling, floors and racks of the walk in freezer.]
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02/25/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). [Repair the walk in freezer so that condensation does not drip and freeze on packages of food.]
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. [Verify that all refrigeration units are equipped with an accurate thermometer.]
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. [Provide test papers for both chlorine and quaternary ammonia sanitizers.]
- Critical: Observed inadequate number of hand washing sinks.
To ensure frequent and proper hand washing, at least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of hand washing sinks required by the Ohio building code shall be provided. [Currently, the food prep sink was being used as a hand washing sink. The utility/service sink was used until the faucet broke.]
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. [Repair the faucet leak at the utility/service sink.]
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11/13/2014 | Standard Inspection |
- Observed inadequate number of hand washing sinks.
At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees, shall be provided. [Food prep sink was being used as a hand washing sink. Prior to this, the utility/service sink was used as a hand washing sink.]
- Observed food employee washing hands when required.
- Observed food employee changing gloves when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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11/13/2014 | Critical Control Point Inspection |
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