| No violation noted during this evaluation. | 12/01/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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12/01/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty (storage containers for serving utensils and bulk can opener).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Toxic materials are properly identified and stored.
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07/02/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty (can opener).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize bulk can open. Remove food spillage and build up.
- Non-food contact surfaces of equipment are dirty (under buffet and storage shelves where sugar and utensils are stored).
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (bulk can opener).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Store clean service items in a manner as to maintain them clean unitil use (kives, serving utensils etc.)
- Observed no air gap or approved backflow prevention device on the plumbing system (indirectly plumbed food prep sink) (facility uses a colander and or bowl at 3 comp sink when cleaning produce).
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
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07/02/2015 | Standard Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety (reheating and cooking requirements).
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them (tomatoes).
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.
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system (seperate indirectly plumbed food prep sink).
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
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01/08/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed cold foods being held at 41°F or below.
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01/08/2015 | Critical Control Point Inspection |
- Critical: A FSO was altered and/or equipment was added without prior licensor approval.
No person, firm, association, organization, corporation, or government operation shall construct, install, provide, equip, or extensively alter a food service operation until the facility layout and equipment specifications have been submitted to and approved in writing by the licensor. Forward specifications for equipment that was added to CCBH.. Correct By: 31-Jul-2014
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature (sausage and eggs).
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. Discontinue storing TCS foods in cambros for long periods. Cambro is unable to maintain temp. Correct By: 24-Jul-2014
- Equipment is not approved by a recognized testing agency (toaster and microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace toaster and microwave oven with NSF approved commmercial grade equipment.
- Observed employees washing hands in a warewashing sink.
A warewashing sink may not be used for handwashing as specified under paragraph (D) of rule 3717-1-02.2 of this code.
- Non-food contact surfaces of equipment are dirty (storage areas under buffet).
Nonfood-contact surfaces of equipment shall be kept clean.
- 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. Correct By: 24-Jul-2014
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07/24/2014 | Standard Inspection |
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