- R/*3.4 - Gyro meat dated 3/23, ham dated 4/12, pastrami had no date, roast beef dated 4/14 and turkey dated 4/14. Potentially hazardous foods not used within 24 hours shall be dated the day of preparation and shall be used or discarded in seven days.
- Discard ready-to-eat foods stored greater than seven days.
- R/5.1 - Prep sink drain is splashing onto floor below sink. Re-adjust pipe to direct flow of waste water to drain properly.
- R/4.5- Amana convection oven door frame is soiled. Clean door frame.
- C/4.0 - One piece of cardboard on sides of shelves in keg cooler next to liquor bottles. Cardboard was taken out of cooler during this inspection. Use material that is non-absorbant and cleanable, such as plexiglass.
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4/24/2012 | Follow Up 1 | |
- C/* 3.0 - Moldy olives in glass on shelf in keg cooler. Foods shall be safe, wholesome and unadulterated. Olives were discarded during this inspection.
- *3.4 - Gyro meat was dated 3/23 and ham had no date at all. Potentially hazardous foods not used within 24 hours shall be dated the day of preparation and shall be used or discarded in seven days.
- *4.5/4.6 - Pop gun holders had gray/rust colored substance in them. Food contact surfaces shall be washed, rinsed and sanitized.
- 4.5 - Handsink in kitchen next to ice machine is dirty. Equipment shall be free of an accumulation of dirt and other debris. Clean this sink.
- 6.2 - No handwashing sign at sink in kitchen next to ice machine. Provide a sign at handwashing sinks notifying food employees to wash their hands.
- 6.4- Baby crib in kitchen area. Remove unnecessary item from the premises.
- 3.2 - Boxes of chips on floor. Store food six inches off the floor to facilitate cleaning and to prevent contamination.
- 5.1 - Prep sink drain is splashing onto floor below sink. Re-adjust pipe to direct flow of waste water to drain properly.
- 4.5- Amana convection oven door frame is soiled. Clean door frame.'
- 4.5 - Clean shelf under convection oven. Equipment shall be free of an accumulation of dirt and food debris. Clean this area.
- 6.4 - The following are soiled:
- - dust on wall behind convection oven
- - kitchen floor and floor/wall junctures
- - ceiling vent in kitchen has dust accumulation
- - keg cooler: clean floors, walls and ceilings
- - floor behind bar area
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- 3.2 - Wet wiping cloth on cutting board of sandwich cooler. Store wiping clothes in sanitizing solution between uses to limit the growth of bacteria.
- 4.5 - Food splash in upper area of microwave. Clean microwave to prevent contamination.
- 6.4 - Hat in box with styrofoam plates and bowls. Coat hanging on coke syrup rack. Personel clothing shall be stored in a separate area from food items.
- 4.0 - Cardboard on sides of shelves in keg cooler to keep glasses from falling off shelves. Use material that is non-absorbant and cleanable.
- 4.5 - Shelving and condenser fan covers are soiled in walk-in cooler. Clean these areas.
- 4.8 - Water damaged, soiled paper towels on floor below hand sink in bar area. Store single-use items in a manner that affords protection from contamination.
- 3.2 - Whte powdery substance sitting in bowl on top of martini glasses. Label ingredients of bowl to prevent confusion and/or misuse.
- 4.5 - Clean shelf holding martini glasses. Equipment shall be free of an accumulation of dirt, dust and food debris.
- 6.1 - Back door self-closure is broken. Doors opening to the outside shall be self-closing and tight fitting.
- 2.4 - Person in charge at time of inspection does not have Level 1 training. Per Board of Health motion, there shall be a person in charge with Level 1 training per shift.
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4/3/2012 | Standard 1 | |
- 7.1- Lysol and insecticide stored under bar next to pitchers. Store toxic chemicals below and away from food and single-use items to prevent possible contamination. Provide a food grade pesticides.
- 2.3- Open beverages, glasses, and liquor bottle in the walk-in cooler. Employees shall eat and drink in a separate designated area or provide covered beverage container.
- 3.4- Roast beef, ham, and pastrami was dated 10/17. Ready-to-eat potentially hazardous foods shall be consumed within seven days.
- 6.4- Floor throughout is dirty including in walk-in cooler. Clean the floor throughout.
- 4.5- Following areas have debris build-up: shelf under kegs, doors and interior of two door reach-in cooler, interior of food preparation sink, interior microwave, side of reach-in cooler, urinal, and shelf under oven. Clean this equipment.
- *4.5/4.6/4.8- Bowls under oven and inside of grill are soiled. Clean and invert bowls to prevent possible contamination.
- 6.4- Purse stored on shelf with glasses. Store employee personal items separate from equipment and single-use items.
- *4.4- QAC sanitizer in bar three compartment sink is at 400 ppm. Maintain QAC sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces.
- 4.1- Crockpot's in storage area. Only commercial grade equipment is approved in a food service operation.
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10/26/2011 | Standard2 | |
- The following are repeat violations from the previous standard inspection report dated 4/19/2011:
- */C3.4 Gyro meat dated 4/25. Food shall be consumed or discarded within 7 days. Person-in-Charge discarded gyro meat today.
- *4.5/4.6 The following food contact surfaces are soiled:
- - food preparation sink covered with uncleanable torn/damaged contact paper
- - black build-up on oven rack
- - food debris build-up on pop nozzles in bar area
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *3.4/4.4 Internal temperature of cheese inside the reach-in cooler was 46.3°F and pastrami was 41.9°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may lead to a foodborne illness. Adjust, repair, or replace cooler.
- 6.4 Continue efforts cleaning the floor more thoroughly below equipment throughout.
- 3701-21-02 Unable to locate current food service operation license. Display current food service operation license.
- 4.5 Continue efforts cleaning the walk-in cooler shelving (underside) surfaces.
- *2.4 Person-in-Charge shall perform duties outlined in the Ohio Administrative Code by being certified in food protection, correctly answering inspector questions, and/or demonstrating code compliance.
- The following critical violation was observed today:
- *4.5/4.6/4.8 White plastic ice scoop located on the soiled floor behind the ice maker. Clean and sanitize utensil. Store scoops in an area protected from possible contamination.
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5/2/2011 | Follow Up 1 | |
- 3.4- Food throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- 3.0- Unidentifiable food with mold growth in the reach-in cooler. Cheese sauce with white mold like substance in the can. Rigid metal lid also stored down inside the cheese. Food shall be wholesome and unadulterated.
- 6.2/2.4- No paper towels at the hand washing sink at the bar. Provide an adequate supply of paper towels to facilitate hand washing.
- 4.5/4.6- The following food contact surfaces were soiled:
- R-interior of the ice machine has black debris
- R-rack in the oven
- R-food preparation sink
- - bar nozzles and holders are clogged with debris nozzle is sitting in stagnant dirty water
- Clean and sanitize food contact surfaces to sight and touch.
- 3.4- Following foods were holding at improper temperatures in the three door reach-in cooler include but not limited to roast beef
- 46°F, gyro sauce 42.6°F, and ham 42.4°F. At beginning of inspection cooler had an ambient air temperature of 45°F and later was
- 41°F. Maintain potentially hazardous foods cold at 41°F and below.
- 6.4- Walls behind the oven are dusty/dirty. Clean this.
- R6.4- The floor and wall junctures have food debris build-up including the bar area below beer taps. Clean the floor more thoroughly.
- 3701-21-02- Current food service operation license could not be located. Provide this at all times in the operation.
- 4.1- Provide an accurate thermometer in the reach-in cooler to assure 41°F or below is being maintained.
- R4.5- Exterior of the ovens and reach-in cooler has food debris build-up. Clean this. Bins with packaged meat on top of reach-in cooler are dirty. Walk-in cooler shelving is dirty and/or moldy. Exterior of Jell-O shots are dusty and dirty. Clean and maintained this equipment.
- *2.4- A person in charge shall be available at all times and demonstrate code compliance.
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4/19/2011 | Standard 1 | |
- 4.5/4.6- The rack in the oven and grill grates have food debris build-up. Food contact surfaces shall be clean to sight and touch.
- 4.5- The following equipment is dirty/moldy:
- - walk-in cooler shelving
- - keg walk-in cooler shelving has mold-like growth
- - interior of the microwave
- Clean the above equipment
- 4.0- Remove cardboard lining sides or wire shelving located at walk-in cooler display door. Cardboard is not a cleanable surface.
- Above are all repeat violations from 9/21/2010 report
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10/19/2010 | Follow Up 1 | |
- 3.4- Deli meats on top of the reach-in cooler were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- 4.5/4.6- The following food contact surfaces are soiled:
- -interior of the ice machine has black debris
- -rack in the oven
- -grill grates
- -food prep sink
- Clean and sanitize food contact surfaces to sight and touch.
- *6.2/2.4 No soap at the bar handwashing sink. Person-in-Charge shall provide an adequate supply of soap to facilitate handwashing.
- R6.4- The floor under equipment in the kitchen is soiled. Soiled restroom floor and walls. Clean the floors and walls more thoroughly throughout.
- 4.5- The following equipment is dirty/moldy:
- -walk-in cooler shelving
- -keg walk-in cooler shelving has mold-like growth
- -walk-in cooler door gaskets
- -interior of the microwave
- - interior prep cooler doors are sticky
- - soiled plastic pitcher storing utensils on three-compartment sink drainboard
- - food spills on exterior of roaster
- - toilets throughout
- Clean this equipment.
- 4.4- Styrofoam is damaged and dropping down into the food prep cooler food containers. Equipment shall be maintained in good repair. Remove all styrofoam residue from lid of prep cooler to prevent possible contamination of food.
- 4.0 Remove cardboard lining sides of wire shelving located at walk-in cooler display door. Cardboard is not a cleanable surface.
- 3.2/4.8 Observed cups on the floor in the kitchen and Jell-O shots on the floor inside the walk-in cooler. Store food and single-use items six inches above the floor.
- 4.1 Household crock pot, roaster, Hamilton Beach coffee maker on premises. Equipment acceptable for use shall be recognized by an approved equipment testing agency. Contact MCHD prior to installing new equipment for approval.
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9/21/2010 | Standard2 | |
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