- Critical: Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- TCS foods were not properly thawed. Observed bag of soup in sink as an attempt to thaw product
TCS food shall be thawed as required in this rule.
- Critical: TCS foods were not being held at the proper temperature. Observed various food items below 135 degrees F for hot holding and above 41 degrees F for cold holding.
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.
- Critical: Observed improper backflow prevention device installed on a water supply system. There is no backflow prevention device at the mop sink. There was a water hose attached that was stored at the base of the sink.
To prevent contamination, a backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed various chemical materials stored adjacent to dry store food items
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/15/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/23/2015 | Standard Inspection |
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining dry storage rack, containing olive oil and red vinegar. Oils/vinegars had saturated cardboard.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard to provide a smooth and easily cleanable surface.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Observed an open door in back of building, leading to outside. Observed the entry of multiple bees and flies.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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10/28/2014 | Standard Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Critical: TCS foods were not being held at the proper temperature. Temped ham, salami, and turkey in the prep cooler at 44F.
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. Employee voluntarily moved ham, salami, and turkey from pep table to reach-in cooler behind sandwich station. Correct By: 18-Aug-2014
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available. PIC was unable to locate and demonstrate knowledge relating to thin-probed thermometer.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods. Correct By: 18-Aug-2014
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08/18/2014 | Standard Inspection |
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