The following violation(s) have been corrected since the last inspection.
3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding. TCS foods not being cold held at the proper temperature. Observed hash browns to be holding at 76 degrees F and dairly products at the customer self service counter to be holding at 51 degrees F. Both are TCS foods and require to be held at the proper temperatures (41 degrees and below or 135 degrees F and above). Foods were discarded at the time of inspection. Manager would like use Time instead of temperature for food safety. Education was provided on how this can be accomplished. (increase to a risk level IV and develop a procedure). Correct By: 02-Mar-2023
3717-1-03.4(I)(1)/Time as a public health control - written procedures No written procedures for time as a public health control. Hash browns and dairy products were not holding at acceptable temperatures. Staff stated the foods discarded after a few hours. No procedure is available for review and the FSO is not licensed as a risk level IV.
3717-1-04.2(G)(2)/Food temperature measuring devices - measuring the temperature of thin foods. No thin probe thermometer available. Thermometer was not able to be located at the time of inspection. Ensure food employees are proper monitoring food temperatures.
3717-1-02.2(G)/Jewelry - prohibition. Food employees wearing jewelry on arms or hands during food preparation.
3717-1-02.2(F)(2)/Fingernails - artificial Employee with polished/painted nails was handling food and beverages without gloves.

The following violation(s) have been corrected since the last inspection.

3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding.
TCS foods not being cold held at the proper temperature. Observed hash browns to be holding at 76 degrees F and dairly products at the customer self service counter to be holding at 51 degrees F. Both are TCS foods and require to be held at the proper temperatures (41 degrees and below or 135 degrees F and above). Foods were discarded at the time of inspection. Manager would like use Time instead of temperature for food safety. Education was provided on how this can be accomplished. (increase to a risk level IV and develop a procedure).
Correct By: 02-Mar-2023

3717-1-03.4(I)(1)/Time as a public health control - written procedures
No written procedures for time as a public health control. Hash browns and dairy products were not holding at acceptable temperatures. Staff stated the foods discarded after a few hours. No procedure is available for review and the FSO is not licensed as a risk level IV.

3717-1-04.2(G)(2)/Food temperature measuring devices - measuring the temperature of thin foods.
No thin probe thermometer available. Thermometer was not able to be located at the time of inspection. Ensure food employees are proper monitoring food temperatures.

3717-1-02.2(G)/Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.

3717-1-02.2(F)(2)/Fingernails - artificial
Employee with polished/painted nails was handling food and beverages without gloves.

Comments
Notes: 1) Due to the location of the Upstairs restroom, a procedure shall be available for review regarding how a plumbing issue will impact the operation. FSO must shutdown if there was an issue where the food preparation areas are contaminated. Procedure shall be available fore review and managers shall be aware and trained. 2) Bacon is currently cooked at another FSO (Laziza at 195 E. Erie St., Kent, OH) documentation regarding the ODA processing registration is required. Owner is in the process of working with ODA to obtain the proper registration or will be purchase precooked bacon and cook in turbo chef. This will be address at the next standard inspection. 3) Managers are required to ensure staff is taking food temperatures often. 4) A TILT or Time instead of temperature for food safety procedure has been created for Dairy products at Customer Self-Service and potato hash browns. Education was provide to the assistant manager at the time of inspection. Procedure has been approved by licensor. 5) Whip cream containers shall have lid/caps on the dispensing tops to protect the food contact surfaces from contamination. 6) Ensure wet wiping cloth solution is replaced as often as needed to maintain proper concentration per manufactures label. 7) Residential shelving is not acceptable with in the warewashing and food preparation areas. 8) Perforated bags of cut leaf greens (if considered RTE) must be protected from contamination once removed from box. Recommend moving the bags or putting the leafy greens into a food grade container. 9) If boxes of cut leafy greens are not labeled "washed" or "Ready to Eat", produce shall be washed properly before sold to customer. Recommend requesting documentation from supplier regarding RTE status of all produce considered received RTE. All violations and notes will be rechecked at the next Standard Inspection.

Inspection Information