- 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 and/or components are not maintained in good working order. The defroster on the walk-in freezer does not work and is causing ice accumulation and a water leak.
Equipment shall be maintained in a state of repair and condition that meets the requirement. Repair this unit to eliminate standing water.
- Non-food contact surfaces of equipment are dirty. An accumulation of grease was noted on areas of the cookline below the woks, behind the steam table and adjacent wall, below the pop nozzels and below the dish machine.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to eliminate grease and to deter pests.
- The plumbing system does not comply with the Ohio building code. The hot water on the food prep sink is leaking.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code. Repair this sink to eliminate dripping water.
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01/14/2016 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Open pre-cooked foods in the walk-in cooler (egg rolls, s-n-s chicken, soup etc.) are not date marked to ensure a one week rotation.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. Date mark these food with the date 6 days from when you opened them as the expirationn
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01/14/2016 | Critical Control Point Inspection |
- Critical: Observed ice being used for food after it was used as a coolant. A Monster canned beverage was being cooled using beverage ice.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Discontinue storing dirty objects in ice used for food. Corrected during inspection.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Cooked, open ready to eat foods such as cooked tofu, crab rangoon, chicken and egg rolls are 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. Date mark these TCS foods (that are cooked and opened) to ensure a one week rotation.
- Observed accumulation of soil residue on nonfood-contact surfaces. The exterior of the fryers and wok line contain significant grease build up which could attract pests.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean the cookline equipment to eliminate greasy build up and to deter pests.
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06/03/2015 | Standard Inspection |
- Hand washing facilities are properly supplied. Also witnessed employee washing hands and changing gloves when appropriate.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appeared wholesome and free from contamination.
- 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.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. A monster canned beverage was buried in the bulk ice machine ice which is used as a beverage.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Discontinue storing canned goods in ice used as food as it could contaminate the ice.
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06/03/2015 | Critical Control Point Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
Per discussion with PIC ill persons who have been diagnosed with foodborne illness are required to report it to employer and CCBH
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Sysco and restaurant depot are food purveyors
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02/04/2015 | Critical Control Point Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Non-food contact surfaces of equipment are dirty. Sides and backs of cookline equipment, top and back side of dish machine and areas around cookline equipment contain grease build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to remove greasy build up to deter pests.
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02/04/2015 | 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. Correct By: 19-Sep-2014
- 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.
- 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.
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09/05/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/05/2014 | Foodborne Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
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. Correct By: 19-Sep-2014
- Critical: TCS foods were not being held at the proper temperature. Observed the three curry sauces on an ice bath that were in the danger zone.
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. Corrected-moved to cooler. Continue storing these TCS foods in the cooler to ensure temps at or below 41F Correct By: 05-Sep-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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: 19-Sep-2014
- Numerous non food contact surfaces in the kitchen are dirty with considerable build up including: hood system, ansul arms, sides and undersides of cookline near fryer, exterior of the dish machine and wall behind it, microwave shelf and light near it above hot wells, and exterior of the bulk ice machine in the back near the exit door.
Clean these areas to remove build up and prevent hand and food contamination. Correct By: 19-Sep-2014
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09/05/2014 | Standard Inspection |
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