- Hand washing facilities are properly supplied.
- Observed improper reheating of food for hot holding. Observed meat chili in hot holding well at 111 and shredded pork in hot holding well at 129/
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness. Operator removed foods and reheated to 165F to ensure proper cooking and holding temperatures.
- Equipment food-contact surfaces or utensils are dirty. Observed knife being stored in crevice between two pieces of equipment.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Store utensils in an area that is clean and sanitized to prevent cross contamination.
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10/29/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed hot holding well holding beef chili at 111F and pulled pork at 129F.
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. Operator removed items and reheated to 165F to ensure proper destruction of pathogens.
- Equipment is not approved by a recognized testing agency. Observed homestyle microwave (Sharp microwave) and homestyle black crock pot being used in facility. Aslo the bottom holding tray piece of the Taylor soft serve machine is worn and no longer cleanable and durable.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When crockpot and microwave are no longer in workin order replace with NSF commerical grade equipments. Also replace bottom piece of soft serve machine to ensure a durable and easily cleanable surface.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed standing water in under counter cooler near the prep line. Observed build up of debris on soft serve machine. Observed knife being stored in crevice between 2 pieces of equipment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean food contact surfaces thoroughly and frequently to prevent cross contamination. Store knife in an area that is clean and sanitized.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The basement cove base and ceiling is missing which does not provide cleanable and durable surfaces. Basement restroom walls are worn and no long cleanable durable. Tile is missing at top step near basement stairs and is 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 missing cove base and either provide a drop ceiling or empty shelves about food products to protect items from contamination. Repair walls in basement bathroom and replace missing tile to provide a smooth, durable, and cleanable surface.
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10/29/2015 | Standard and Complaint Inspection |
- 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 device.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time as a public health control was being used without the proper written procedures. Manager was able to explain proper procedure, but written policy is not available.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. Manager said she will follow-up on having procedures added to manual.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed sliced tomatoes at 55F in prep top cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness. Keep cooler lid closed between orders to allow for proper holding temperature.
- 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.
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09/22/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed tomatoes held at 55F in prep top cooler.
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. Keep prep top cooler closed to ensure proper holding temperature.
- Non-food contact surfaces of equipment are dirty. Observed build-up inside hot cocoa machine.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris. General sweeping/cleaning in basement storage.
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.
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09/22/2015 | Standard Inspection |
- 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.PIC was not able to demonstrate knowledge of minimum cook temps for the various raw meats at facility. The minimum cook temps are as follows: chicken - 165F
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02/05/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/20/2014 | Other Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Manager stated that food staff regularly handles ready to eat foods with bare hands. CCBH talked w/ mgmt about the requirement that all ready to eat foods must be handled w/ gloves and or a utensil and not with their bare hands. Corrected through discussion. Correct By: 12-Nov-2014
- 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. Manager was not aware of minimum cook temp for ground beef to determine doneness. Further, mgmt stated that they never spot check temps for any patties coming off griddle. The minimum cook temp for hamburger is 155F for a minimum of 15 seconds. Random checks to determine doneness should be conducted to ensure foods are being cooked thoroughly. Corrected through discussion on this date.
- Time/temperature controlled for safety 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, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness. Prep top unit adjacent to heat lamp unit was holding foods within lower unit at 43.7F and 45F at prep top portion of unit. Mgmt directed to ice foods down until unit can hold at 41F or lower. Unit ( if it can't be adjusted) needs to be serviced to ensure proper temp can be maintained.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Manager stated that food prep sink is not utilized for food prep as designed. Mgmt stated this sink is used more as a slop sink/prewash sink for dirty utensils. Mgmt stated that the 3 compartment sink is used for food prep. All food prep should be conducted at sink designated for such activity. The sanitary line for this sink is indirectly plumbed to protect sink from the back siphonage of sewage. Further, the activities of cleaning soiled wares in 3 comp sink could serve as a means of contamination to foods being preped in 3 compartment sink if sinks are not being thoroughly cleaned/sanitized betweeen duties.Corrected through discussion
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Active roof leak directly above where foods from fryer are held under a heat lamp unit. Manager stated that the light burned out the previous day due to water dripping on unit. CCBH directed mgmt to move unit so as not to allow for water from roof to drip onto foods that are being held in unit. Directed mgmt to move unit on this date. Correct By: 12-Nov-2014
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11/12/2014 | Critical Control Point 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. Replace damaged plastic molding ( where gasketed doors adhere to unit when closed) for low boy refrigeration units under fryers so surfaces can be properly maintained with regards to sanitation.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure can opener is cleaned and sanitized at the end of each days use and as often as necessary to ensure tooth won't serve as a source of contamination when it pierces cans of food being opened. Opener was not cleaned from prior days use at time of inspection. Correct By: 12-Nov-2014
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. A leak is present for sanitary line for hand sink adjacent to 3 compartment sink. A bucket is currentlu under leak and is flowing over onto floor of kitchen. Repair leak ASAP. Further, a leak was noted for the cold water supply line at valve for handsink in employee bathroom loctaed in basement. This leak was causing standing water under this sink's locale. Repair ASAP. A follow up to these two p[lumbing issues will be conducted on 11/20/2014 to ensure compliance. Correct By: 20-Nov-2014
- 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
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11/12/2014 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Knowledge of minimum cook temps for raw meats utilized at facility was not demonstrated i.e., ground beef - 155F. Discussed-corrected
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Raw hamburger patties above cooked/ready to eat foods in upright refrigeration unit. Packaging for ready to eat foods did appear to provide a level of protecetion so foods were not discarded but rearranged to meet compliance.
- 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 an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Door sweeps should be replaced for north and rear entrance to facility to eliminate gap which could allow for access of unwanted pests. Doors are kept wide open when business is open to public. The nature of the operation i.e., is a drive-in based on quick response from servers but the doorways should be protected from unwanted pests i.e., screen doors equipped w/ springs etc...
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07/31/2014 | Standard Inspection |
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