- *4.5/4.6 Observed the pop gun holder in the bar area, and the ice machine shield was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/4.4 Repair the rusty shelves in the bar reach-in cooler, damaged door seal on the bakery/salad upright unit, to provide a cleanable surface.
- R/4.5/4.4 Clean the ice accumulation in the ice cream unit, and repair the damaged lid.
- R/6.4 Repair and clean the uncleanable wall and ceiling surfaces in the basement walk-in cooler, to provide cleanable surfaces.
- 4.4 Repair the rusty shelf surface under the table on the cook's line, to provide a cleanable surface.
- 4.4 Repair the damaged door seal on the walk-in cooler door to provide a cleanable surface.
- 3.2 Relabel the bulk foods container with the name of the food to avoid confusion and misuse.
- 6.4 Clean the soiled/stained ceiling tiles in the rear storage area.
- 6.4 Relocate the employee bandana from the rear storage rack, to a separate designated area.
- 6.4 Repair the damaged wall surface and stripping by the Alto Sham, to provide a cleanable surface.
- 6.4 Repair the hole in the ceiling and soiled ceiling fan in the men's restroom.
- 6.4 Repair the lacking grout between the floor tiles by the ice machine, to provide a cleanable surface.
- 6.4 Clean the water at the floor/wall juncture in the basement.
- Operation added a new dish machine Ecolab model number ES400.
- HAND WASHING: Observed the waitress hand sink was lacking soap. Provide an adequate supply of soap to facilitate proper hand washing. An adequate supply of hand soap was provided today.
- It was observed today this operation was curing pork during this inspection. Contact Ohio Department Of Health for a variance for
- Curing Meats at 614-466-1390.
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2/24/2012 | Standard2 | DATEMARKING: Date marking on the bisque was 11/2, Veloute was dated 1/15/12, and Salami was lacking date marking. Potentially hazardous, ready-to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Discussed with PIC to date foods when removed from the freezer unit.
HOLDING: Refer to the log below foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms. PIC adjusted the defrost timer on this unit and will continue to monitor this unit.
Temperature measuring device was available for use.
Consumer advisory was available on the menu.
CHEMICAL: Observed a blue chemical spray bottle was unlabeled in the chemical closet. Properly label toxic chemicals with the name to avoid confusion and misuse. PIC was asked to label this bottle.
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- R/4.4/6.4 Repair the rusty shelves in the bar reach-in cooler, damaged door seal on the bakery upright unit, the walls, floor, and base coving in the dish area, and the walls by the ice machine, to provide a cleanable surface.
- R/6.2 Repair light fixtures in the men's restroom (6 foot-candles), women's restroom (11 foot-candles), to provide lighting requirements as specified in the Ohio Uniform Food Safety Code.
- R/6.4 Repair the damaged floor surfacing in the entire waitress area, the damaged wall surface above the waitress hand sink, and the ceiling surfaces in the waitress areas, to provide cleanable surfaces.
- R/4.5/4.4 Clean the ice accumulation in the ice cream unit, and repair the damaged lid.
- R/6.4 Repair and clean the uncleanable wall and ceiling surfaces in the basement walk-in cooler, to provide cleanable surfaces.
- R/5.1 Repair the leaky waitress hand sink. Plumbing shall be maintained in a state of good repair.
- 4.5 Clean the soiled door seal on the coolers in the small bar area.
- 3.2 Label the squeeze bottles in the dessert area with the name of the food, to avoid confusion and misuse.
- 5.1 Eliminate the air gap on the side door to prevent pest entry.
- Note: Reportedly, walk-in cooler shelves were on order.
- Operator added a Promarks CE food packaging machine, model number TC-280NI-F-C.
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9/7/2011 | Standard 1 | DATEMARKING: Date marking on the demi sauce was 8/31/11, Fig Veloute was dated 8/25/11, Bisque was lacking date marking and was dated 9/1/11, Veloute was dated 8/31/11, cheese cake and tiramisu were lacking date marking.
Potentially hazardous, ready-to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Discussed with PIC to date foods when removed from the freezer unit.
HOLDING: The chicken was holding at 41.9°F-42.7°F in the walk-in cooler. The chicken was relocated today. Foods shall be maintained at 41°F and below to limit the growth of organisms.
One accurate temperature measuring device was available for use.
Consumer advisory was available on the menu.
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- R/4.4/6.4 Repair the rusty shelves in the bar reach-in cooler, damaged door seal on the bakery upright unit, the walls, floor, and base coving, in the dish area, and the walls by the ice machine, to provide a cleanable surface.
- R/6.2 Repair light fixtures in the public restrooms, basement walk-in, and in the kitchen, to provide lighting requirements as specified in the Ohio Uniform Food Safety Code.
- R/6.4 Repair the damaged floor surfacing in the entire waitress area, damaged wall tile above the cook's pass thru, the damaged wall surface above the waitress hand sink, and the ceiling surfaces in the waitress areas, to provide cleanable surfaces.
- R/6.2 Provide a hand washing sign in the men's public restroom, to inform employees to wash hands.
- R/4.5/4.4 Clean the ice accumulation in the ice cream unit, and repair the damaged lid.
- R/6.4 Repair the uncleanable wall surfaces in the basement walk-in cooler, and floor in the men's restroom, to provide cleanable surfaces.
- 6.1 Provide end caps on the light fixture by the walk-in cooler, and repair the light shield in the dish area, to prevent contamination.
- 4.5 Clean the utensil drawer under the preparation table, and the shelves in the walk-in cooler, which are soiled.
- 6.4 Continue to clean the ceiling in the rear storage area.
- 4.4 Repair the lacking caulk on the at the 3-vat sink/wall juncture.
- 5.1 Repair the leaky waitress hand sink. Plumbing shall be maintained in a state of good repair.
- Note: Front walk-in cooler was non-functioning today. Discussed with PIC to repair door seal, and provide a cleanable surface on the floor where the wall panel was removed.
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2/9/2011 | Standard2 | DATEMARKING: Date marking on the wrapped brie was 1/31, and Duck Butter was 12/31 . Potentially hazardous, readyto eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Discussed with
PIC to date foods when removed from the freezer unit.
CHEMICAL: Observed chaffing fuel store above dishes in the banquet room. Store toxic chemicals in a separate designated area from equipment, to prevent contamination.
Discussed storage and date marking of roux.
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- R/4.4 Repair front walk-in cooler seal, and Randell seal, also rusty shelves in the bar reach-in cooler, to provide a cleanable surface.
- R/6.4 Repair the walls, floor, and base coving, in the dish area, and the walls by the ice machine, to provide a cleanable surface.
- R/6.2 Repair light fixtures in the public restrooms and in the kitchen, to provide lighting requirements as specified in the Ohio
- Uniform Food Safety Code.
- R/6.4 Repair the damaged floor surfacing in the entire waitress area, to provide a cleanable surface.
- R/4.4 Repair the damaged left door interior on the 2 door reach-in unit, this unit was non-functioning today.
- R/4.4 Repair the damaged wall tile above the cook's pass thru, to provide a cleanable surface.
- 6.4 Repair the damaged wall surface above the waitress hand sink, and the ceiling surfaces in the waitress areas, to provide a cleanable surface.
- R/6.2 Provide a hand washing sign in the men's public restroom, to inform employees to wash hands.
- 4.5/4.4 Clean the ice accumulation in the ice cream unit, the lip around the top of the unit, and repair the damaged lid.
- 4.1 Provide a thermometer in the cook's drawered unit and the banquet bar unit, to assure 41°F and below is maintained.
- 3.2 Label the squeeze bottles with the name of the food, to avoid confusion and misuse.
- 4.5 Clean the door seals on the refrigeration units throughout as needed.
- 6.4 Repair the uncleanable wall surfaces in the basement walk-in cooler, and floor in the men's restroom, to provide a cleanable surface.
- 4.8 Store the trays six inches off the floor, to facilitate cleaning and to prevent contamination.
- 3.2 Store dispensing utensils in the food with the handle extended outward.
- Note: Front walk-in cooler was non-functioning today. Discussed with PIC to repair door seal, and provide a cleanable surface on the floor where the wall panel was removed.
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8/5/2010 | Standard 1 | DATEMRKING: Date marking on the Demi was 4/21, Velute was 7/23, and Bisque was 7/21 . Potentially hazardous, ready-to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
Discussed with PIC to date foods when removed from the freezer unit.
CHEMICAL: Observed a unlabeled chemical spray bottle. Label toxic chemicals with the name of the food to avoid confusion and misuse. This bottle was labeled today.
HOLDING: Refer to the temperature log below. Food marked with an asterisk were holding at improper temperatures.
Foods shall be held at 41°F ad below. PIC removed the foods from this unit.
COOLING: Fettuccine and linguine contained a temperature of 44-45°F after cooling overnight. Food shall be rapidly cooled from 135°F-70°F within to hours and from 135°F-41°F within a total of six hours. PIC discussed with food employee.
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