- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- 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.
- Observed cold foods being held at 41°F or below.
- Observed food employee cooling 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/13/2015 | Critical Control Point Inspection |
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Non-food contact surfaces of equipment are dirty. Interior of bar reach in coolers (water build up).
Nonfood-contact surfaces of equipment shall be kept clean.
- The plumbing system was not properly repaired. Repair drain of 3 comp sink to eliminate leak.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- The physical facilities are not being maintained in good repair. Repair walls where necessary to provide smooth and easily cleanable surfaces (especially near potato slicer).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floor and walls, especially in hard to reach places (under/behind equipment, in corners, etc.).
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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11/13/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area (open beverage containers).
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Critical: Equipment food-contact surfaces or utensils are dirty (beverage nozzle holder at bar and potato slicer).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (side of deep fryer).
Nonfood-contact surfaces of equipment shall be kept clean.
- The physical facilities are not being maintained in good repair (walls - where damaged, paint is chipping and or brick is exposed).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (floors under and behind all 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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02/24/2015 | Standard Inspection |
- Observed food employee cooking foods to the required temperatures.
- Observed cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty (beverage nozzle holder and potato slicer).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Equipment food-contact surfaces and utensils were not being sanitized (beverage nozzle holder at bar and potato slicer).
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/24/2015 | Critical Control Point Inspection |
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order observed leak at the handsink (prevent use) and leak at the high temperature dish machine .
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.
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01/23/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
Discussed illness logs, etc. with pic.
- Food employee was demonstrating good hygiene practices.
- 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: northern haserot, chef to chef, sysco, blue ribbon, and cantense classic.
- Observed food employee cooling 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.
- 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.
- Toxic materials are properly identified and stored.
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01/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/08/2015 | Consultation Inspection |
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