- Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
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10/06/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/06/2015 | Critical Control Point Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Minimum reheat temp for bulk reheats of PHF quoted at 160F. All bulk reheats of PHF should be done to a minimum of 165F within 2 hrs
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03/18/2015 | Critical Control Point Inspection |
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
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03/18/2015 | Standard Inspection |
- Observed improper storage of food items.
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.Foods in walk-in freezer were stored directly on floor. All foods must be stored a minimum of 6" off of the floor surface.
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10/20/2014 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue storing of foods directly on floor ( walk-in freezer). All foods must be stored a minimum of 6 " off the floor's surface as discussed
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
Provide 2 " air gap for back food prep sink to redue potential of back siphonage of sewage incase of a sanitary sewer back up as discussed. Correct By: 17-Nov-2014
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair small leaks at hot and cold water faucet heads for front food prep sink as discussed
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10/20/2014 | Standard Inspection |
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
Provide 2" air gap for sanitary line for food prep sink as discussed. Remove fernco and 2" gap should be acheived Correct By: 01-Sep-2014
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05/14/2014 | Standard Inspection |
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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05/14/2014 | Critical Control Point Inspection |
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