- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- 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.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed toxic materials improperly identified, stored and used. Raid bottle above dishwasher
Toxic substances shall be properly identified, stored, and used.
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01/25/2016 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food storage containers are not properly labeled. Dry ingredients and seasonings are not labeled in their working containers
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- In-use utensils are improperly stored. Utensils should be stored on a clean dry location. Observed utensils stored inside food items in coolers and storage areas
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment is not approved by a recognized testing agency. Non commerical grade microwave. Food is also being stored inside of open aluminum cans. Must be stored in food grade containers
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- 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.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Equipment was being reassembled in a manner that contaminates food-contact surfaces. Plates at buffet should be placed faced down on a clean surface to prevent contamination from its food contact surface
Equipment shall be reassembled so that food-contact surfaces are not contaminated.
- Critical: The handwashing sink was not easily accessible. Utensils were observed inside of handsink. Handsink should be absolutely accessible to allow for handwashing
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed unnecessary chemicals being stored on the premises. Observed a can of RAID bug spray above dishwasher
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.
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01/25/2016 | Standard Inspection |
- 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.REPLACE THE GASKETS ON THE LOW REACH IN COOLER LOCATED NEAR THE COOK LINE AND BY THE SERVERS AREA.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. SHIELDS HAVE BEEN PROVIDED FOR LIGHTS. HOWEVER, END CAPS NEED TO BE PLACED ON THE LIGHTS.
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09/24/2015 | Follow-up 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.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
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08/19/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- 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.REPLACE THE GASKETS ON THE LOW REACH IN COOLER LOCATED NEAR THE COOK LINE AND BY THE SERVERS AREA.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. CLEAN ALL THE EQUIPMENT EXTERIOR AND INTERIOR. Correct By: 22-Sep-2015
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. PROPERLY SET UP THREE COMPARTMENT SINK TO SANITIZE ITEMS PROPERLY.
- The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. REPAIR THE HAND SINK. CURRENTLY USING THE FOOD PREP SINK TO WASH HANDS. Correct By: 22-Sep-2015
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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.
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 ENTIRE FOOD SERVICE AREA. Correct By: 22-Sep-2015
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08/19/2015 | Standard Inspection |
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboardlining shelving racks of walk-in coolers, shelves of dry-storage, and shelves of metal cooking equipment. Foil was observed lining metal shelf containing cups and plates in dish washing area.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard and foil ining to provide a smooth and easily cleanable surface.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Wooden cutting board on kitchen prep line is cracked. Duct tape is being used to hold board together.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris in the door gaskets of prep cooler and under the door handles of prep cooler. Observed a build-up of grease and food debris on surface of metal storage in middle of kitchen, and a build-up of dust on condenser fans of both walk-in coolers. A build-up of grease can be observed on oven hood.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize prep cooler, kitchen equipment, and condenser fans to provide a sanitary surface and prevent contamination of food. Clean oven hood.
- The physical facilities are not being maintained in good repair. Observed several holes in wall, located near kitchen exit/entrance to dining area, and next to two-door reach in cooler. Observed several cracked/damaged floor tiles near cookline and in dry storage room.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on floor, concentrating behind and under equipment. Observed a build-up of dust on wall near exit/entrance to dining room and a build-up of grease on wall, behind cookline.
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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01/28/2015 | Follow-up Inspection |
- Discussed exclusions and restrictions policy.
- Observed no towels or hand drying device at the handwashing sink(s) in kitchen.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Discussed cooking, cooling, reheating of food and proper temperatures. Reviewed employee illness policy.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Food employee cool cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours in an ice bath per PIC.
- Facility reheats to 165F or above per PIC.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Frozen tcs items are thawed under refrigeration.
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01/09/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed tcs foods in walk-in coolers (ex= chicken, potatoes, sauces) being stored without a date mark.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 09-Jan-2015
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboardlining shelving racks of walk-in coolers, shelves of dry-storage, and shelves of metal cooking equipment. Foil was observed lining metal shelf containing cups and plates in dish washing area.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard and foil ining to provide a smooth and easily cleanable surface.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Wooden cutting board on kitchen prep line is cracked. Duct tape is being used to hold board together.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in nozzles of soda machine and a build-up of food debris on blade of can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize soda nozzles and can opener to prevent contamination of food. Correct By: 09-Jan-2015
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris in the door gaskets of prep cooler and under the door handles of prep cooler. Observed a build-up of grease and food debris on surface of metal storage in middle of kitchen, and a build-up of dust on condenser fans of both walk-in coolers. A build-up of grease can be observed on oven hood.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize prep cooler, kitchen equipment, and condenser fans to provide a sanitary surface and prevent contamination of food. Clean oven hood.
- Critical: Observed no towels or hand drying device at the handwashing sink(s). Observed no paper towels at hand washing station in kitchen.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair. Observed several holes in wall, located near kitchen exit/entrance to dining area, and next to two-door reach in cooler. Observed several cracked/damaged floor tiles near cookline and in dry storage room.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on floor, concentrating behind and under equipment. Observed a build-up of dust on wall near exit/entrance to dining room and a build-up of grease on wall, behind cookline.
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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01/09/2015 | Standard Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. PIC stated that employees often use non-designated hand sinks to wash hands.
To ensure effective handwashing, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Designate a specific handwashing sink for handwashing only. Correct By: 27-Aug-2014
- 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.
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer tubs.
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
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard being used to line shelving racks of walk-in coolers, shelves of dry-storage space, and lining shelving of cooking equipment. Observed foil lining oven equipment.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard and foil lining to provide a smooth and easily cleanable surface.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and debris under handles of prep cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize prep cooler to prevent contamination.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in kitchen.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Observed no towels or hand drying device at the handwashing sink in kitchen.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- The physical facilities are not being maintained in good repair. Observed several holes in wall, located near kitchen exit to dining area, and next to two-door reach in cooler.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on floor and on storage racks of dry storage area, and on floor, along wall, behind cooking equipment.
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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09/08/2014 | Follow-up Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. PIC stated that employees often use non-designated hand sinks to wash hands.
To ensure effective handwashing, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Designate a specific handwashing sink for handwashing only. Correct By: 27-Aug-2014
- 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 employees are using proper methods to rapidly cool TCS foods.
To prevent pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours.
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer tubs.
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 cooled using the proper time and temperature parameters. Temped chicken and meat at 48F in walk-in cooler, after cooling overnight. See CCP.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Food voluntarily discarded.
- Critical: TCS foods were not being held at the proper temperature. Temped sauce and cheese at 50F in prep cooler of kitchen. See CCP.
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. Food was voluntarily moved to a proper working cooler.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed TCS items in prep cooler to be stored longer than 24 hours, without a date mark.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 27-Aug-2014
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard being used to line shelving racks of walk-in coolers, shelves of dry-storage space, and lining shelving of cooking equipment. Observed foil lining oven equipment.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard and foil lining to provide a smooth and easily cleanable surface.
- Equipment and/or components are not maintained in good working order. Kitchen prep cooler was temping at 50F.
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. Repair walk-in coolers and kitchen prep cooler. Correct By: 01-Sep-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in nozzles of soda machine in waitress station.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize nozzles to prevent contamination of soda. Correct By: 27-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and debris under handles of prep cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize prep cooler to prevent contamination.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in kitchen.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Observed no towels or hand drying device at the handwashing sink in kitchen.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- The physical facilities are not being maintained in good repair. Observed several holes in wall, located near kitchen exit to dining area, and next to two-door reach in cooler.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on floor and on storage racks of dry storage area, and on floor, along wall, behind cooking equipment.
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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08/27/2014 | Standard Inspection |
- No hand soap or paper towels were observed at handwashing station.
All handwashing stations should be adequately stocked.
- PIC stated that employees often use non-designated sinks for handwashing.
Designated handwashing sink should be used strictly for handwashing.
- PIC did not verify proper cooling temperatures and measures.
- Foods recieved from approved sources.
- TCS foods were not cooled using the proper time and temperature parameters. Temped chicken and meat at 48F after cooling overnight.
TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Food voluntarily discarded.
- Temped cheese and sauce in kitchen prep cooler at 50F.
All potentially hazardous foods should be held at 41F or below. Food items were moved to a properly working cooler.
- Chemicals stored separate from food to prevent chemical contamination.
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08/27/2014 | Critical Control Point Inspection |
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