- Critical: Observed food in contact with an unclean surface. Previously cooked foods (egg rolls and meat chunks used for sweet-n-sour pork/chicken) as well as beef skewers were being stored in recylcled dirty boxes (from eggs and other products) which could contaminate them with allergens or pathogens and cause foodborn illness. Also, dirty menus and "thank you" to go bags are in direct contact with food. Cut off jugs are being used as scoops and cut off 5 gallon buckets are being used to store food products. Bean sprout bags are being re-used to store chicken.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Only food grade approved containers may be used to store food to prevent food contamination. Discontinue re-using jug scoops, cut off 5 gallon buckets, dirty cardboard boxes menus or thank you bags to store food to prevent food contamination.
- Critical: TCS foods were not being held at the proper temperature. Egg rolls, sweet-n-sour chicken/pork chunks were stored at room temperature (63-64F) which could support pathogen growth and cause foodborne illness.
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. These TCS foods must be cold held at or below 41F to prevent foodborne illness. Corrected-moved to a nearby freezer.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. A variety of pre-cooked foods (egg rolls, chunks of s-n-s meat, etc.) in the walk in cooler are not date marked to ensure a 7 day turnover.
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 to ensure a one week rotation and to prevent foodborne illness.
- Equipment is not approved by a recognized testing agency. The small white rice cooker and small black microwaver are not NSF approved commercial grade equipment and may not be used for contact with customer food.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When this equipment fails it must be removed or replaced with commercial grade NSF approved units.
- Non-food contact surfaces of equipment are dirty. Walk in cooler shelving has significant mold build up and foods below it are not properly covered to prevent their contamination.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean this shelving and cover all foods in the walk in cooler to prevent their contamination.
- Non-food contact surfaces of equipment are dirty. Shelving above the prep line is lined with paper menus or cardboard which are not durable and cleanable.
Nonfood-contact surfaces of equipment shall be kept clean. Remove these paper products to provide durable, cleanable surfaces and to deter pests.
- The plumbing system does not comply with the Ohio building code. The food prep sink does not work with no running water.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code. Repair the sink plumbing so that you can use it to wash vegetables and prevent foodborne illness.
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12/01/2015 | Standard Inspection |
- Observed improper storage of food items. Store food items in food approved containers - discontinue utilizing tin cans. Corrected.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed improper storage of food items. Provide cover/lids for food items in walk in cooler to prevent cross contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Corrected.
To ensure proper cleaning of hands, 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 a build-up of dirt and debris. Clean the following: the shelving in the walk in cooler to remove mold buildup
the walls at walk in cooler to remove mold buildup
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05/20/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover foo items at walk in cooler to prevent cross contamination. Also, utilize approved containers to store frozen food items - discontinue using cardboard boxes to store foods.
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.
- Non-food contact surfaces of equipment are dirty. Clean shelving at walk in cooler to remove mold buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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01/05/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Clean shelving at walk in cooler to remove food/mold buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean floor concentrating on hard to reach areas (underneath equipment, under shelving, in corners, under fryers, etc.) to remove buildup.
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.
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08/19/2014 | Standard Inspection |
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