| No violation noted during this evaluation. | 11/12/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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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07/16/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Equipment and/or components are not maintained in good working order.Repair prep cooler to hold 41F or below. Maintenance has been called and parts are on 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.
- Equipment and/or components are not maintained in good working order. Replace damaged door gaskets.
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.
- Observed no handwashing sinks where required. Install handsink in bar area to ensure proper handwashing can occer.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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07/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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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01/21/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Equipment and/or components are not maintained in good working order. Replace door gaskets where damaged
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.
- Observed no handwashing sinks where required. Install handsink in bar area to ensure proper handwashing can occur
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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01/21/2015 | Standard Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- 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.
- Observed inadequate number of handwashing sinks.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
- 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.
- 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 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.
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06/25/2014 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee making a drink with lime barehands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
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. Correct By: 25-Jun-2014
- Observed food employee not washing hands properly. Employee handled pime for drink without washing hands first.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Employee handled lime for drink barehanded.
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. Correct By: 25-Jun-2014
- Equipment and/or components are not maintained in good working order. Replace door gaskets where damaged.
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.
- Non-food contact surfaces of equipment are dirty. Clean the exterior of kitchen equipment to remove build up.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed no handwashing sinks where required. Install a handsink in bar area to ensure handwashing can occur.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Handsink in kitchen did not have soap.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 25-Jun-2014
- Critical: Observed no towels or hand drying device at the handwashing sink(s). Handsink in kitchen did not have papertowels to dry hands.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Correct By: 25-Jun-2014
- Observed unnecessary or nonfunctional items and /or litter on the premises. Used tires observed by dumpster with standing water.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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06/25/2014 | Standard Inspection |
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