- TCS foods were not properly thawed. Found turkey thawing on counter at about 78F. Food moved to cooler.
TCS food shall be thawed as required in this rule.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Found four roasts at about 87-102F after approximately four hours per PIC. Food voluntarily discarded.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Found multiple creamers with expired dates. Food voluntarily discarded.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Dishwasher readched 149F during inspection. Operator will sanitize by hand until repairs can be made.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Found mulitple spray bottles without labels. Labels placed on bottles.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/07/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Observed food employee washing hands when required.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Observed improper method for cooling TCS foods Found four roasts at about 87-102F after aproximately four hours per PIC. Food was voluntarily discarded.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Found multiple creamers past the expiration date. Food voluntarily discarded.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- 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 improper storage of food items. Observed food equipment and utensils stored below waste water lines without barriers.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Observed toxic materials improperly identified, stored and used. Spray bottles were not labeled with the name of the product it contianed. Labels put in place.
Toxic substances shall be properly identified, stored, and used.
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10/07/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/24/2015 | Complaint Inspection |
- 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 operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
- 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.
- Observed improper storage of food items. Continue to reorganize basement storage area to ensure food and food products are not directly under waste water lines.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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02/12/2015 | Critical Control Point Inspection |
- Observed food stored in an unapproved location. Continue to reorganize the basement storage area to ensure food and food products are not directly beneath waste water lines.
To prevent contamination, food may not be stored in areas described in this rule.
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02/12/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/27/2014 | Complaint Inspection |
- Observed food stored in an unapproved location. Obeserved food stored under waste water lines. Reorganize and/or install barriers to prevent possible contamination.
To prevent contamination, food may not be stored in areas described in this rule.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Observed food items stored under waste water lines. Reorganize and/or install barriers in the basement area to prevetn possible contamination.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
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09/25/2014 | Standard Inspection |
- 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.
- Observed food employee changing gloves when required.
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee washing hands when required.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Observed improper storage of food items. Observed food and food items stored under wastelines. Reorganize and/or install a barrier to prevent possible contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Toxic materials are properly identified and stored.
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09/25/2014 | Critical Control Point Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. Correct By: 04-Mar-2014
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03/04/2014 | Standard Inspection |
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