- TCS foods were not being held at the proper temperature. Queso dip was holding at 98f in the steam table.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Item reheated to 165F during inspection
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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01/21/2016 | Standard Inspection |
discussed exclusions and restirctions
discussed glove use and handwashing procedures
ready to eat foods were handled with proper glove, utenils use
Employees knowledgeable to food safety questions
food products received from approved sources
- queso sauce was holding at 98F in the steam table.
PHF's shall be cold held at or below 41F to minimize microbial growth
PHF's were cold held, thawed and date marked properly. Discussed cooking, cooling and reheating
raw animal foods were properly stored in a manner to prevent cross contamination
consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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01/21/2016 | Critical Control Point Inspection |
Discussed exclusions and restrictions with employees
- Obsered employee handle raw chicken with gloves and not change gloves or wash hands priro to touching equipment and santized utensils.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination
Discussed handling ready to eat foods with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, hot held, cooked, thawed and date marked properly. Discussed cooling and reheating procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
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08/28/2015 | Critical Control Point Inspection |
- Observed single-use gloves being used improperly. Observed employee handling raw chicken with gloves and not washing hands or changing gloves prior to touching equipment and utensils.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Discussed proper procedures and employee changed gloves and washed hands.
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08/28/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed shelled raw eggs above packaged tortillas in the walk-in cooler.
All raw animal foods shall be properly stored in a manner to prevent cross contamination. Items re-arranged.
- TCS foods were not being held at the proper temperature. Beef was holding at 63F in the steam table.
PHF's shall be hot held at or above 135F to minimize microbial growth. Item reheated to 165F.
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01/15/2015 | Standard Inspection |
Discussed exclusions and restrictions with employees
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- Beef was holding at 63F in the steam table.
PHF's shall be hot held at or above 135F to minimize microbial growth.
PHF's were cold held, cooked, thawed and date marked properly. Discussed cooling and reheating
- Observed raw shelled eggs above ready to eat foods in the coolers.
Raw animal foods shall be properly stored to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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01/15/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
- Observed employee handle raw chicken with gloves and not change gloves or wash hands prior to handling clean utensils.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination.
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Rice was double panned and hot holding at 111F in the steam table.
PHF's shall be hot held at or above 135F to minimize microbial growth.
PHF's were cold held, cooked, thawed, reheated and date marked properly. Discussed cooling procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals are properly labeled to prevent chemical contamination
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07/30/2014 | Critical Control Point Inspection |
- Critical: Observed single-use gloves being used improperly. Employee was handling raw animal foods with gloves and then touching sanitized dishes and utensils without changing gloves or washing hands.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination. Discussed proper procedures with staff. Correct By: 30-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. Rice was holding at 111F in double pans in the steam table.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Discussed discontinuing double panning products to maintain proper temperatures. Item voluntarily discarded. Correct By: 30-Jul-2014
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. During inspection, the LTDM had a chlorine concentration of 0ppm.
The LTDM shall have a chlorine concentration of 50-200ppm. Until repaired, manually sanitize dishes and utensils. Company contacted and was repairing LTDM during inspection. Correct By: 30-Jul-2014
- Critical: The plumbing system does not comply with the Ohio building code.
A plumbing system shall be designed, constructed, and installed according to the Ohio building code. Repair plumbing at bar area handwashing sink to prevent water leakage.
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07/30/2014 | Standard Inspection |
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