| Inspection Date |
Inspection Type |
Action Status |
Description |
Comments |
| 2015-12-04 |
ROUTINE |
Not Abated |
"3717-1-04.1(A) - Violation - Equipment and Utensils-Durability and StrengthEquipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use." |
"Non commercial food containers--replace with NSF approved containers" |
| 2015-12-04 |
ROUTINE |
Not Abated |
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean." |
"Floors soiled especially under behind equipment clean and maintain clean" |
| 2015-12-04 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Dish machine eaking malfunctioning fryer--repair/replace" |
| 2015-12-04 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Lights shields soiled, old labels on containers--clean and maintain containers free of old labels" |
| 2015-12-03 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2015-06-30 |
ROUTINE |
Not Abated |
"3717-1-07.1(A) - Violation - Poisonous or toxic materials -storage: separationPoisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles." |
"Chemicals stored in proximity of food--store separately" |
| 2015-06-30 |
ROUTINE |
Abated On-Site |
"3717-1-07.1(A) - Violation - Poisonous or toxic materials -storage: separationPoisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles." |
"(Corrected On-Site) Chemicals stored in proximity of food--store separately" |
| 2015-06-30 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility - AccessibilityAccess to handwashing facility blocked. " |
"Sanitizer bucket inside handsink" |
| 2015-06-30 |
ROUTINE |
Abated On-Site |
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility - AccessibilityAccess to handwashing facility blocked. " |
"(Corrected On-Site) Sanitizer bucket inside handsink" |
| 2015-06-29 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2014-10-21 |
ROUTINE |
Not Abated |
"3717-1-04.5(J)(1) - Violation - Rinsing proceduresUtensils and/or equipment were not properly rinsed." |
"Use rinse sink for rinsing dishes and not using a food strainer--use food prep sink" |
| 2014-10-21 |
ROUTINE |
Not Abated |
"3717-1-06.2(B) - Violation - Physical facilities: numbers and capacities.Handwashing cleanser - availability.Each handwashing lavatory did not have a supply of hand cleaning liquid,powder or bar soap." |
"No soap at handsink" |
| 2014-10-21 |
ROUTINE |
Not Abated |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"TCS Foods held > 24 hours must be consistently date marked. All cold TCS foods must be maintained at41 degrees F or below" |
| 2014-10-21 |
ROUTINE |
Not Abated |
"3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying ProvisionHandwashing lavatory had no, unapproved, or inoperable hand drying provision." |
"No disposeable towels at handsink" |
| 2014-10-21 |
ROUTINE |
Not Abated |
"3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facilityRefrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked." |
"All TCS foods held > 24 hours must be consistently date marked" |
| 2014-10-21 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"Using handsink for washing dishes" |
| 2014-06-27 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2014-06-27 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Clean exterior of equipment; ceiling around vents" |
| 2014-06-27 |
ROUTINE |
Not Abated |
"3717-1-06.4(F) - Violation - Facilities: Mops: DryingAfter use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies." |
"Hang mop heads to air dry" |
| 2014-06-27 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"Handsink used to rinse dirty dishes" |
| 2014-06-27 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility - AccessibilityAccess to handwashing facility blocked. " |
"Hand sink obstructed" |
| 2013-11-25 |
ROUTINE |
Not Abated |
"VIII. Date Marking/Time as a Public Health ControlReady to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food i |
"TCS food was not date marked" |
| 2013-11-25 |
ROUTINE |
Not Abated |
"3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facilityRefrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked." |
"No date marking on RTE TCS food held > 24 hours" |
| 2013-11-25 |
ROUTINE |
Not Abated |
"3717-1-03.4(D)(1) - Violation - Cooling PHF, temperature & time control (rapid cooling)TCS foods are not being properly cooled within the allowed time period. " |
"Cooling of TCS foods conducted while being stacked on each other while still hot---allow circulation around foods to promote rapid cooling" |
| 2013-11-25 |
ROUTINE |
Not Abated |
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizingAfter being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or |
"Cleaning in place of equipment must include sanitation" |
| 2013-06-10 |
ROUTINE |
Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Violation has been abated" |
| 2013-06-10 |
ROUTINE |
Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Violation has been abated" |
| 2013-06-10 |
ROUTINE |
Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"Violation has been abated" |
| 2013-05-17 |
ROUTINE |
Not Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"TCS foods observed to be above 41F on sandwich prep cooler were voluntarily discarded by PIC." |
| 2013-05-17 |
ROUTINE |
Abated On-Site |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"(Corrected On-Site) Accumulation of debris in gaskets of reach-in-coolers on cook line. Clean." |
| 2013-05-17 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Sandwich prep cooler unit is not properly maintaining Time/Temperature Controlled for Safety Foods (TCS) at 41F or below. The compartment below the unit that is responsible for keeping the unit cold is not adequately vented to prevent overheating unless |
| 2013-05-17 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Accumulation of debris in gaskets of reach-in-coolers on cook line. Clean." |
| 2013-05-17 |
ROUTINE |
Abated On-Site |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"(Corrected On-Site) TCS foods observed to be above 41F on sandwich prep cooler were voluntarily discarded by PIC." |
| 2013-05-17 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"(Corrected On-Site) TCS foods observed to be above 41F on sandwich prep cooler were voluntarily discarded by PIC." |
| 2013-05-17 |
ROUTINE |
Not Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"TCS foods observed to be above 41F on sandwich prep cooler were voluntarily discarded by PIC." |
| 2012-11-05 |
ROUTINE |
Abated |
"XI. Protection from ContaminationRaw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physic |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containersWorking containers of poisonous or toxic materials are not labeled." |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitationTo prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate conce |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices.There is no test kit available for measuring the concentration of the sanitizer." |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"XII. ChemicalNo unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored." |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"VIII. Date Marking/Time as a Public Health ControlReady to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food i |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions.Warewashing machine was not operated according to the manufacturers instructions." |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facilityRefrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked." |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"Violation has been abated" |
| 2012-11-05 |
ROUTINE |
Abated |
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contactFood-contact surfaces were dirty." |
"Violation has been abated" |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices.There is no test kit available for measuring the concentration of the sanitizer." |
"1. No test kit available to test Quat sanitizer in three compartment sink or wiping cloth buckets. Replace.2. No test kit to test Chlorine sanitizer in mechanical dishwasher. Replace." |
| 2012-10-25 |
ROUTINE |
Abated On-Site |
"3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containersWorking containers of poisonous or toxic materials are not labeled." |
"(Corrected On-Site) Unlabeled chemical spray bottle in dishwashing area. Label." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"XI. Protection from ContaminationRaw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physic |
"Accumulation of build up/debris underneath soda nozzles on soda fountain machine. Clean and sanitize underneath soda nozzles on machine and soda nozzles." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions.Warewashing machine was not operated according to the manufacturers instructions." |
"Observed wash temperature of mechanical dishwasher less than required. Discontinue use and use three compartment sink to wash, rinse and sanitize dishes and equipment until serviced." |
| 2012-10-25 |
ROUTINE |
Abated On-Site |
"XII. ChemicalNo unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored." |
"(Corrected On-Site) Unlabeled chemical spray bottle in dishwashing area. Label." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"VIII. Date Marking/Time as a Public Health ControlReady to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food i |
"Observed refrigerated, ready to eat Time/Temperature Controlled for Safety Foods held more than 24 hours not datemarked in reach cooler. Any refrigerated TCS foods held more than 24 hours should be marked with discard date. Discard date is on day 7, coun |
| 2012-10-25 |
ROUTINE |
Abated On-Site |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"(Corrected On-Site) Observed Time/Temperature Controlled for Safety (TCS) foods macaroni salad, cottage cheese and diced chicken cold holding above 41F on salad bar . TCS foods should be maintained at 41F or below. Items were voluntarily discarded by PIC |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Build up of ice in upright Delfield freezer on cook line. Clean and remove ice build up." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containersWorking containers of poisonous or toxic materials are not labeled." |
"Unlabeled chemical spray bottle in dishwashing area. Label." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facilityRefrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked." |
"Observed refrigerated, ready to eat Time/Temperature Controlled for Safety Foods held more than 24 hours not datemarked in reach cooler. Any refrigerated TCS foods held more than 24 hours should be marked with discard date. Discard date is on day 7, coun |
| 2012-10-25 |
ROUTINE |
Not Abated |
"XII. ChemicalNo unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored." |
"Unlabeled chemical spray bottle in dishwashing area. Label." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitationTo prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate conce |
"Observed a wet wiping cloth stored on counter in serving area. Store wiping cloths in sanitizer in between use." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"1. Build up of ice in upright Delfield freezer on cook line. Clean and remove ice build up.2. Accumulation of debris underneath cabinet storing customer serving trays in customer serving area. Clean." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"Observed Time/Temperature Controlled for Safety (TCS) foods macaroni salad, cottage cheese and diced chicken cold holding above 41F on salad bar . TCS foods should be maintained at 41F or below. Items were voluntarily discarded by PIC." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contactFood-contact surfaces were dirty." |
"Accumulation of build up/debris underneath soda nozzles on soda fountain machine. Clean and sanitize underneath soda nozzles on machine and soda nozzles." |
| 2012-10-25 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"(Corrected On-Site) Observed Time/Temperature Controlled for Safety (TCS) foods macaroni salad, cottage cheese and diced chicken cold holding above 41F. TCS foods should be maintained at 41F or below. Items were voluntarily discarded." |
| 2012-10-25 |
ROUTINE |
Not Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"Observed Time/Temperature Controlled for Safety (TCS) foods macaroni salad, cottage cheese and diced chicken cold holding above 41F. TCS foods should be maintained at 41F or below. Items were voluntarily discarded." |
| 2012-07-24 |
ROUTINE |
Abated |
"3717-1-03.2(D) - Violation - Food Storage containers--common name IDWorking containers of food are not properly labeled." |
"Violation has been abated" |
| 2012-07-24 |
ROUTINE |
Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"Violation has been abated" |
| 2012-07-24 |
ROUTINE |
Abated |
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions.Warewashing machine was not operated according to the manufacturers instructions." |
"Violation has been abated" |
| 2012-07-24 |
ROUTINE |
Abated |
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration.Sanitizer concentration is not being monitored." |
"Violation has been abated" |
| 2012-07-24 |
ROUTINE |
Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"Violation has been abated" |
| 2012-07-11 |
ROUTINE |
Not Abated |
"3717-1-03.2(D) - Violation - Food Storage containers--common name IDWorking containers of food are not properly labeled." |
"Several bottles of salad dressings were unlabeled on salad bar and unlabeled rice bin on shelf in prep area. Label." |
| 2012-07-11 |
ROUTINE |
Not Abated |
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions.Warewashing machine was not operated according to the manufacturers instructions." |
"Temperature during the wash cycle of the mechanical dishwasher was less than the manufacturers operating specifications. Service/repair." |
| 2012-07-11 |
ROUTINE |
Not Abated |
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions.Warewashing machine was not operated according to the manufacturers instructions." |
"Temperature during the wash cycle of the mechanical dishwasher was less than the manufacturers operating specifications. Discontinue use and use three compartment sink until serviced." |
| 2012-07-11 |
ROUTINE |
Not Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). " |
"Time/temperature controlled for safety foods were holding above 41F on salad bar. Maintain temperature at 41F or below." |
| 2012-07-11 |
ROUTINE |
Not Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"Time/temperature controlled for safety foods were holding above 41F on salad bar. Maintain temperature at 41F or below." |
| 2012-07-11 |
ROUTINE |
Not Abated |
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration.Sanitizer concentration is not being monitored." |
"Observed no chemical sanitizer in mechanical dishwasher. Discontinue use and use three compartment sink until serviced." |