- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as 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 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/13/2016 | Critical Control Point Inspection |
- Critical: Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
To prevent the growth of pathogens, if raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the facility for at least ninety days, or shall obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the required temperature
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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01/13/2016 | Standard Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- 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.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Euclid Fish
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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10/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/01/2015 | Standard Inspection |
- Equipment and utensils are not being air dried. Observed kitchen utensils being stored in a tub of standing water/sanitizer.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
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09/18/2014 | Standard Inspection |
- Facility uses exclusions and restrictions of ill employees per PIC.
- Observed employees washing hands when required and wearing gloves when handling ready-to-eat foods.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- PIC is knowledgable in food safety questions regarding facility.
Discussed hot/cold holding & cooling procedure.
- Food received from approved sources (Sysco).
- 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.
- Menu includes a consumer advisory statement.
- Chemicals stored separate from food to prevent chemical contamination. Chemicals properly labeled.
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09/18/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/03/2014 | Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- 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.
- 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 by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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05/13/2014 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Observed bar glasses hanging upside down over the only entrance to bar area. The glasses are hung low, and one must duck to get into the bar area without coming into contact with the glassware.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Remove the glassware hanging over bar entrance, or raise glasses high enough to prevent contamination.
- Critical: TCS foods were not being held at the proper temperature. Observed meatloaf and turkey burgers being held around 45F.
(CORRECTED AT TIME OF INSPECTION) 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. Thoroughly cool foods before placing in the cold holding station. Monitor food temps to ensure proper cold holding temperature of 41F or below. Correct By: 13-May-2014
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05/13/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/03/2014 | Complaint Inspection |
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