3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food contact surfaces or utensils are unclean. Observed the Ice dispenser shoot was in need of cleaning.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed gravey to be holding at 120 degrees F. Observed warmer was not on. Manager removed gravey and reheated to 165 on stove.
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Corrected During Inspection Utensils and equipment contacting non-TCS foods not cleaned at requried frequency. Tongs used for handling the cookies at the front display were not ware washed or replaced every 24 hours. Manager replace the utensils.
3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Cold holding equipment thermometers was missing (Beverage cooler), located incorrectly (multiple line coolers), or not easily readable. Provide a temperature measuring device with in each cold holding unit in a location at is correct (towards the front by door).
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed improper storage of single-service and single-use articles on the floor by the Cookie display unit. Store all Single use items at least 6 inches above the floor.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Corrected During Inspection Re-use of single-service or single-use articles. Observed single use cups were used to scoop multiple food items (sprinkles, granola, fruit, etc.). Single use items are only to be use for one task then discarded. Discontinue using single use items as scoops.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Corrected During Inspection Single-service and single-use articles not protected from contamination. Observed opened coffee filters on top of brewing equipment. Single use items shall be kept in the original packaging or stored in a protective container. Manager removed the exposed filters and replaced with a new bag of filters.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. Observed the warewashing machine exterior and the walls around/under the dirty side to have accumulation of residues and food debris. Clean machine and surrounds as often as needed to reduce accumulation.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface (doorway to warewashing room from front service) not cleaned at the required frequency. Observed shelving, walls and floors in walk-in cold holding with accumulation of food residues and debris.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors under equipment, in hard to reach areas, in floor and wall junctures, under dish machine, under front service line, grout between tiles, to be in need of cleaning.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Observed Utility service lines (electric line, cable lines, etc) and pipes improperly installed on the floor restricting the cleanability of the floors under equipment.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed ceiling vent in dining room to have peeling paint. Observed air intake vent in need of cleaning.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Threshold to walk-in cold holding has been damaged and in need of repair. Recommend providing quotes on the cost to replace/repair.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on heat lamp lights. Inspector was unable to verify the bulbs were shatter-proof and were not shielded on all the heat lamps in the FSO. Verify that the bulbs are protected.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2022
| Comments |
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| Observed and approved new equipment (Pourover steamer STA1300, Display case, multiple Advantco reach-in coolers that were previously submitted by owner. Observed the follow improvements have been completed: 1) New back door to FSO. 2) New roof 3) New drop ceiling and light in warewashing room. 4) Room finishes were corrected in back preparation room. 5) New cold holding equipment. 6) Outdoor refuse has been moved away from back door to the furthermost point from the FSO. This should help reduce fly and pest activity (none observed) in the future. Observed many of the violations that were observed at the last standard inspection have been maintained corrected. Manager was able to demonstrate knowledge in food safety. Manager and staff look to be following up on previous issues and making changes to help keep issues corrected. Observed excellent food labeling and date marking. Tilt procedure was being followed on the flat eggs (eggs removed from cold holding). All violations from the previous follow-up inspection report were observed to be corrected. Owner/operator and staff have been consistently communicating with licensor regarding correctives and have been demonstrating efforts to be compliant with with Ohio Food Code. This effort needs to continue to prevent enforcement actions from the licensor. All violations will be rechecked at the next standard inspection. |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |