- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. As discussed, operator is not verifying the cooling of TCS foods to ensure that they reach proper temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
As discussed
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
As discussed
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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09/29/2015 | Critical Control Point Inspection |
- Observed food employee not washing hands properly. Staff was observed bussing tables and not washing their hands immediately after this task.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- 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
- Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the interior of the upright reach in cooler to remove all food spillage.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Knives and other utensils were being stored in between the prep tables.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Store all equipment in a sanitary manner when not in use.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The prep sink and ice machine drains are not properly air gapped.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide air gaps for both the prep sink and the ice machine.
- Critical: The handwashing sink was not easily accessible. Rear handsink was turned off and was not in use.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. This handsink was part of the original facility plan approval and must be accessible, properly supplied, and not used for other purposes.
- 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. Thoroughly clean the floors to remove all buildup.
- 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 ceilings and vents where needed to remove all dust and buildup.
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09/29/2015 | Standard and Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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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03/06/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs being stored above produce in the preparation cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Always store eggs beneath produce and other ready to eat food items. This was corrected during the inspection.
- Miscellaneous sources of contamination observed. Observed dirty dishes being stored and soaking in the food preparation sink.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue storage of dishes in the food preparation sink (dirty dishes may only be placed in the dish-washing area and not near the food preparation areas).
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03/06/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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.
- Toxic materials are properly identified and stored.
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10/22/2014 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs in carton sitting on top of ready to eat vegetables in the prep station cooler.
(CORRECTED AT TIME OF INSPECTION) To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Discontinue storing raw eggs over ready to eat foods to prevent corss contamination. Correct By: 22-Oct-2014
- Miscellaneous sources of contamination observed. Observed dirty dishes in the food prep sink.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue placing dishes in the food prep sink. The food prep sink should only be used for preparing foods and should not be used for washing or storing dirty dishes.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Floors in back prep area are no longer smooth and cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the floors in the back prep area to allow for smooth and cleanable surfaces.
- Observed improper use or placement of an insect control device. Observed fly paper hung over ice cream toppings and icecream cooler
Insect control devices that stun insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: they are not located over a food preparation area
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10/22/2014 | Standard 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 that was not properly protected from contamination by separation, packaging, and segregation.-Raw eggs
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.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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06/12/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed a carton of raw eggs being stored directly on top of ready to eat vegetables in the prep station.
(CORRECTED AT TIME OF INSPECTION) Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Discontinue storing raw eggs on top of ready to eat foods. As an alternative, store eggs on bottom shelf in cooler below the prep station. Correct By: 12-Jun-2014
- Critical: TCS foods were not being held at the proper temperature. Observed the prep station cooler holding temperatures between 43 and 51F.
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. Facility will keep the prep station cooler closed while not in use, as well as servicing the cooler to be set at a lower temperature so that even with continuous opening of doors, food stays at or below 41F Correct By: 12-Jun-2014
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed worn sealed cement floors in the back prep area.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Reseal the back prep area floor to allow for a smooth and cleanable surface. Correct By: 12-Dec-2014
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Back screen door has a gap capable of allowing for entry of pests.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Repair the door threshold to prevent the entry of pests.
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06/12/2014 | Standard Inspection |
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