Outer openings of a food facility were not protected against the entry of insects and rodents.
Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Food-contact surfaces were dirty.
Plumbing system is not maintained in good repair.
Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
The physical facilities are not cleaned as often as necessary.
There is no test kit available for measuring the concentration of the sanitizer.
Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
The physical facilities are not cleaned as often as necessary.
PIC: Doug NOTE: Green 'Inspected' sign re-issued at time of inspection. Remodel of front of facility made facility unable to reach previously issued green sign.
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