3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Observed server tray and other items were left in the hand washing sink by the Food Preparation sink at the time of inspection. Owner corrected.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed mutliple TCS food items in all cold holding units were not properly date marked at the time of inspection. Owner provided dates on all items for the previous day. Explained this is the requiment of the chef at end of day.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Multiple food items were not properly labeled with common name of food. Owner was able to explain what each item was and claimed this will be corrected.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed floors in hard to reach areas, under equipment wok line, ware washing machine, and around the grease trap area to be in need of cleaning. Cleaning has improved.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed flooring in the kitchen to be missing or has multiple damaged floor tiles. Observed floor an wall junctures were missing coved base molding. Repair or replace flooring.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Physical facilities not maintained in good repair. Repair the damage wall under the right side of wok line and left side of warewashing machine area. Floors and walls shall be smooth, durable and easily cleanable. Provide a proper coved base finish throughout the food preparation space.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-February-2023
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| FSO was not in operation at the time of inspection. Repairs to floors and walls/room finishes is still needed. Owner stated that the business has been slow and he fiscally is unable to make repairs at this time. Pest control operator has been on a weekly schedule to monitor and treat the pest issue. Pest harborage issues has improved. Repairs are still need to the floors and walls in the kitchen improve the cleanability. No live pests were observed at the time of inspection. Due to the amount of repeat and critical violations, this FSO needs to maintain compliance. Due to the long history of the FSO failing to comply with the Food Code, the FSO will need to continue to demonstrate significant efforts to improve to avoid additional enforcement action from the Licensor. Notes that must be considered to avoid enforcement action from licensor: 1) Door handles to reach-in coolers and freezers shall be maintained in good repair. 2) Install a door handle on storage room door. Recommend painting door and walls in this area when able. 3) Date marking on all TCS (time instead of temperature for food safety) foods shall be properly dated marked (date of preparation) and labeled with common name in English. 4) All foods shall be covered in walk-in and reach cold holding. 5) Foods that are par cooked (breaded chicken) shall not be cooled at room temperature on used cardboard. Once the food has dropped below 135 degrees, cooling foods must be moved to the cold holding to ensure foods are properly cooled. 6) Food Preparation is required to be used for washing all produce that is not labeled as prewashed or ready to eat. REHS will require a demonstration on how foods are washed. 7) Ensure staff is able to demonstrate the use of the 3 compartment sink and all supplies are available. 8) Ensure Training documentation is provided regarding the symptoms and confirmed illness that are required to be report by employees to managers. Verification is required. 9) All TCS foods such as cut cabbage, par cooked chicken, tofu, etc. shall be held at the proper temperature (41 degrees F for cold and 135 degrees F for hot) or food will be embargoed by licensor. 10) Shelves within the walk-in cooler shall be maintained clean or replaced. 11) All chemical bottles and sprayers shall be proper labeled with common name, 12) There shall never be residential grade pesticides present in a FSO. Only a license pest control operator can apply pesticides with in a FSO. 13) Failure to maintain is not acceptable for any reason. A follow-up inspection will not be required at this time. All violations and notes documented on this inspection and previous inspections will be rechecked at the next standard inspection. If significant efforts to maintain the FSO in compliance with the Ohio Food Code are not continued, enforcement action from licensor can be expected. |