- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Toxic materials are properly identified and stored.
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01/25/2016 | Critical Control Point Inspection |
- 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.
- Non-food contact surfaces of equipment are dirty. Various areas of the kitchen are in need of a deep cleaning to remove all buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. The floor of the kitchen is cracked and broken in many areas allowing for the buildup of dirt and debris.
The physical facilities shall be maintained in good repair. Repair or replace the floor of the kitchen to eliminate gaps and make it smooth and easily cleanable.
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01/25/2016 | Standard Inspection |
- Numerous open Ready-to-eat, time/temperature controlled for safety food items stored in both the walk-in cooler and the small see-thru lobby cooler were not properly 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 date marked to ensure a one week rotation and to ensure rotation
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07/31/2015 | Follow-up Inspection |
- Observed food packages that are not properly labeled. Several pre-packaged food items do not have individual labels that include all of the ingredients in descending order, total weight/volume and manufacturer with city/state.
To properly inform consumers, packaged food shall be labeled as specified in law. Finish the labeling information for the sign or label each food to ensure customer information necessary.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Also, open ready-to-eat TCS foods should be covered in refrigerators and scoops with handles (not disposable portion cups) should be used to serve these products. Cole slaw, sausages, spaghetti, mac-n-cheese and other portioned foods did not have proper date marking
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 foods, cover them and use appropriate scoops to prevent their contamination. Correct By: 22-Jul-2015
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. The threshold and floor tiles are cracked and missing and cardboard is covering some equipment and floors which could attract pests.
The physical facilities shall be maintained in good repair. Repair or replace these floors and threshold areas and remove cardboard to deter pests.
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07/31/2015 | Follow-up Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC could not properly respond to exclusioins/restrictions and utensil washing questions.
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. PIC needs to study PIC materials and/or retake the Level I certification to ensure food safety knowledge is adequate to prevent foodborne illness.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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07/02/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC could not demonstrate exlusions and restrictions or proper washing, rinsing and sanitizing.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Retrain staff to ensure food safety. Correct By: 02-Jul-2015
- Critical: Observed food packages that are not properly labeled. Several pre-packaged food items do not have individual labels that include all of the ingredients in descending order, total weight/volume and manufacturer with city/state.
To properly inform consumers, packaged food shall be labeled as specified in law. Finish the labeling information for the sign or label each food to ensure customer information necessary.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Also, open ready-to-eat TCS foods should be covered in refrigerators and scoops with handles (not disposable portion cups) should be used to serve these products. Cole slaw, sausages, spaghetti, mac-n-cheese and other portioned foods did not have proper date marking
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 foods, cover them and use appropriate scoops to prevent their contamination. Correct By: 22-Jul-2015
- Cooking equipment or pan surfaces are dirty. Numerous food contact surfaces including the bin used to house breading for the fish, counter tops, cook tops, etc are very greasy
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean these surfaces to reduce greasy build up and to deter pests.
- Observed accumulation of soil residue on nonfood-contact surfaces. Shelving, countertops, sides of cookline equipment, overhead hood, light switches, walk in cooler door and handle, etc. throughout the facility contain greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items to reduce build up and deter pests.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no towels or hand drying device at the handwashing sink(s). Also, soap was not available at the kitchen hand sink to facilitate hand washing.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair. The threshold and floor tiles are cracked and missing and cardboard is covering some equipment and floors which could attract pests.
The physical facilities shall be maintained in good repair. Repair or replace these floors and threshold areas and remove cardboard to deter pests.
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07/02/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. **Employee arrived at work and did not properly wash hands.
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
- TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. **Discontinue turning walk-in cooler fan off at times for stocking, etc. Cooler was turned off for some time while stocking was occurring. **Pork was observed at 107°F on stove between cooking and smoking. Hold all items at/above 135°F at minimum or 41°F maximum to ensure the limitation of bacterial growth.
- Critical: 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.
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. **Containers for self-serve must contain complete labels (including producer information, all ingredients, etc.).
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. **Discontinue lining flooring and shelving with cardboard. All surfaces must be hard, smooth and easily cleanable.
- Observed inadequate equipment for cooling, heating or holding food.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. **The facility does not have adequate refrigeration to operate in the event of a malfunction of the walk-in cooler. Recommend acquiring additional cooling equipment to allow for proper holding of potentially hazardous foods.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. **Thoroughly clean all equipment where necessary to eliminate build-up/accumulation (ex. shelving, fan cover, etc.).
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. **Repair drain line at hand sink to allow proper drainage.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. **Repair all floor, wall, and ceiling surfaces and base cove where necessary to provide hard, smooth and easily cleanable surfaces.
- The perimeter walls and/or roof do not provide adequate protection from the weather, insects, rodents, animals, etc.
Perimeter walls and roofs of a FSO or RFE shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. **Repair rear door to eliminate gaps/possible entry point for pests.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels
- 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 floors, walls and ceilings were necessary to eliminate build-up paying special attention to hard-to-reach areas.
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01/12/2015 | Standard Inspection |
- Employee arrived at work and did not wash hands prior to beginning shift.
Hands must be washed before any food handling/upon entering kitchen for work.
- 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 employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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01/12/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/15/2014 | Other Inspection |
| No violation noted during this evaluation. | 09/26/2014 | Other Inspection |
- Critical: Food prepared in a private home was being used or offered for human consumption. **Items observed in display cooler from a home kitchen/producer. Items were pulled from the display cooler.
Except for products obtained from a home bakery registered by the Ohio Department of Agriculture or products as specified in 3717.021 of the Ohio Revised Code, food prepared in a private home may not be used or offered for human consumption in a food service operation or retail food establishment. **Discontinue selling any item from an unlicensed/unapproved facility.
- Critical: TCS 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, 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. **Discontinue storing any potentially hazardous items in broken cooler units. Ribs were stored in the broken walk-in cooler. Moved to comply.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. **Discontinue using cardboard to line shelving and flooring.
- Critical: Observed inadequate equipment for cooling, heating or holding food.
Equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. **The walk-in cooler has been broken for approximately a week. Only one other cooler is available in the facility which is used for display. The facility does not have adequate refrigeration to operate in the event of the cooler malfunctioning. Recommend acquiring additional cooling equipment to allow for proper holding of potentially hazardous foods.
- Equipment and/or components are not maintained in good working order. **The walk-in cooler has been down for approximately a week (per employee on site).
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. **This cooler must be repaired immediately. Do NOT store any TCS food items in this unit until it is properly operating and is capable of holding food items at/below 41F.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. **Thoroughly clean and sanitize the potato cutter to eliminate build-up. This cutter must be cleaned and sanitized every use as discussed.
- Observed soiled equipment at time of inspection.
Thoroughly clean all equipment where necessary to eliminate build-up/accumulation (ex. shelving, fan cover, etc.).
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. **Repair all floor, wall, and ceiling surfaces and base cove where necessary to provide hard, smooth and easily cleanable surfaces.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. **Provide a screen for the back door to eliminate entry of pests if the door is to be open during business hours. **Provide a screen over the exhaust fan cover to eliminate possible entry of pests.
- 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 floors, walls and ceilings were necessary to eliminate build-up paying special attention to hard-to-reach areas.
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09/25/2014 | Standard Inspection |
- Unlabeled items were observed in display cooler. These items are from a home kitchen and are not approved for sale.
Discontinue selling items from home/unlicensed kitchen immediately. Items were removed from display cooler at time of inspection.
- Ribs were observed in the walk-in cooler which is broken at ~60F. Ribs were delivered from another facility for storage until cooking (possibly later today or tomorrow).
Discontinue storing any potentially hazardous foods in the non-functioning cooler. All potentially hazardous foods must be under temperature control at all times. Ribs were moved to the freezer for storage.
- Items were held hot at proper temperatures. Items are properly cooked as noted during discussion. Items are properly reheated as noted during discussion. Note:cook noted procedure to be correct--ensure that thermometer is used to verify a minimum of 165F is met each time an item is reheated.
- Observed items stored in a manner that will prevent contamination.
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09/25/2014 | Critical Control Point Inspection |
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