Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed several sub sandwiches located in the bottom of the pizza prep cooler temping at 47.5F at time of inspection. PIC discarded sub sandwiches.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed the lack of a sanitizing agent dispensing through the dish machine. PIC called ECO Lab during inspection. Until sanitizer dispenses, facility is instructed to wash, rinse, and sanitize pots, pans, utensils, and ETC. in the 3 compartment sink unti

Violation: The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time/temperature controlled for safety food.

Correction: 1

Comments: PIC was unable to state proper colg holding temperatures at time of inspection. Educated PIC on proper cooling procedures and proper cold holding temperatures.

Violation: Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.

Correction: To prevent excessive bacterial growth, time/temperature controlled for safety food shall be rapidly cooled from 135 °F to 70 °F in 2 hours, and from 135 °F to 41 °F or less within a total of 6 hours.

Comments: Observed cooked potatoes (48 degrees Fahrenheit), cabbage rolls (47 degrees Fahrenheit), sauerkraut (60 degrees Fahrenheit), and potato salad (48 degrees Fahrenheit) in walk-in cooler that did not reach 41 degrees Fahrenheit in six hours. PIC discarded ou

Violation: The operator is not properly using time as a public health control.

Correction: To prevent excessive bacterial growth if time alone is used as a public health control for a time/temperature controlled for safety (TCS) food that is either a working supply or being displayed or held for immediate consumption, the operator must meet all 4 of the following requirements:
1) Food shall have an initial temperature of 41 ºF (5 ºC) or less when removed from cold holding temperature control, or 135 ºF or greater when removed from hot holding temperature control;
2) The food shall be marked or identified to indicate the time that is 4 hours past the time when the food is removed from temperature control;
3) The food shall be cooked and served or discarded, within 4 hours from the point in time when the food is removed from temperature control; and
4) Unmarked food must be discarded.

Comments: Observed cut lettuce in pizza prep area that was using time in lieu of temperature but was not time stamped as required. PIC corrected on sight.

Violation: Handwashing sink is being used for purposes other than handwashing.

Correction: 10

Comments: Observed soiled hand towels in basin of hand sink in pizza prep room. PIC removed hand towels from hand washing sink to correct violation at time of inspection.

Violation: Access to handwashing sink is blocked.

Correction: 10

Comments: Observed the hand washing sink in the upstairs kitchen was blocked by a fan. Discussed with PIC. Ensure all hand washing sinks are accessible for employees to be washing their hands.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed unlabeled chemical spray bottle behind the bar. Discussed labeling all chemical bottles at time of inspection. Ensure all working containers of poisonous and toxic materials are properly labeled.

Violation: The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.

Correction: Poisonous or toxic materials shall be used according to law, conditions of licensing and/or the manufacturer's directions and a pesticide label shall state that the product is allowed for use in a food service operation, retail food establishment or in a food handling or processing area.

Comments: Observed bottles spray cans of Raid and red bait blocks on the floor in the upstairs kitchen of the facility. Discussed with PIC. Ensure all chemicals and poisonous materials are approved to use in the facility.

Violation: Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed chemicals stored above silverware. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles. Discussed the importance of storing chemicals in areas

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed in reached in cooler near pizza dough area had a bucket of one frozen item stored in contact with food in another bucket. Ensure unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding. PIC

Violation: A quaternary ammonium sanitizing solution was being used improperly

Correction: A quaternary ammonium sanitizing solution shall
(a) Have a minimum temperature of 75 degrees F,
(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, and
(c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the EPA-registered label use instructions.

Comments: Observed no quaternary ammonium sanitizing solution in bag over the 3 compartment sink or in sanitizer buckets in facility. Ensure a quaternary ammonium sanitizing solution shall (a) Have a minimum temperature of 75 degrees F, (b) Have a concentration

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed rolled pizza doughs in the walk-in cooler stored on shelving racks uncovered. Food shall be wrapped or covered in storage to protect it from contamination. Discussed with PIC the importance of properly covering or wrapping foods in storage to pre

Violation: Handwashing sink is being used for purposes other than handwashing.

Correction: 10

Comments: Observed 2 rags and a pitcher stored in the basin of the pizza dough room hand sink. Handwashing sinks shall be used for handwashing only so that hands are not contaminated when washed and proper handwashing is not inhibited. Discussed with PIC the import

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed a spray bottle of cleaner not labeled in bar area. Working containers of chemicals and cleaners shall be clearly labeled with the common name of the material so they are not used improperly. Discussed with PIC the importance of properly labeling

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

Correction: 23

Comments: Observed several containers of prepared time/temperature controlled for safety food in large pizza prep cooler that were not date marked. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and hel

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed dirty residue accumulation on the interior ceiling and ice making compartments behind the ice shield in upper production compartment, the ice machine. Ice machine shall be maintained clean to prevent contamination of ice. Discussed with PIC the n

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed spray bottle of cleaner stored on counter above pizza prep cooler and next to prepared pizza doughs. Toxic materials shall be stored separately from or below food, food service items and food service equipment at all times to prevent contaminatio

Violation: Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed a spray bottle of cleaner not labeled next to hand sink in phone order area, as well as one in the server station. Working containers of chemicals and cleaners shall be clearly labeled with the common name of the material so they are not used imp

Violation: Food employee(s) were not washing hands in a handwashing sink.

Correction: 8

Comments: Observed food employee wash hands in the food prep sink. Ensure hands are washed only in designated hand sinks.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

Correction: 23

Comments: Observed cooked sausage and prepared subs without date markers. Corrected on site.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed no readable concentration of the chlorine sanitizer at the dish machine. PIC replaced empty container of sanitizer with a new one at time of inspection. Once replaced, observed chlorine sanitizer was within proper concentration range set by the m

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed unlabeled chemical bottle at the bar. corrected on site.

Violation: Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items.

Correction: Poisonous or toxic materials shall be stored and displayed for retail sale so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed chemical bottles stored above the food prep sink. Ensure chemicals are stored separate or below from food preparation areas.

Violation: Food is contacting an unclean surface.

Correction: 15

Comments: Observed pizza sauce seasonings were stored in a container with a cardboard lid and bowls of seasoning were stacked on top of other bowls of seasoning. Cardboard is not a sanitary surface. PIC placed seasoning in a plastic container with deli paper being

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed food debris on dishes that were stored in the clean dish area. PIC cleaned dishes at time of inspection. Ensure dishes are cleaned and protected from contamination properly.

Violation: Food is not protected from cross-contamination.

Correction: 15

Comments: Observed eggs stored over ready to eat potatoes. Observed raw beef stored over ready to eat beef in the upstairs cooler. PIC moved foods at time of inspection. Ensure raw animal products are stored separate or below ready to eat foods.

Violation: Food is contacting an unclean surface.

Correction: 15

Comments: Observed build up in both soda guns at the bar. Ensure equipment that comes in contact with food is cleaned frequently.

Violation: The operator is not properly using time as a public health control.

Correction: To prevent excessive bacterial growth if time alone is used as a public health control for a time/temperature controlled for safety (TCS) food that is either a working supply or being displayed or held for immediate consumption, the operator must meet all 4 of the following requirements:
1) Food shall have an initial temperature of 41 ºF (5 ºC) or less when removed from cold holding temperature control, or 135 ºF or greater when removed from hot holding temperature control;
2) The food shall be marked or identified to indicate the time that is 4 hours past the time when the food is removed from temperature control;
3) The food shall be cooked and served or discarded, within 4 hours from the point in time when the food is removed from temperature control; and
4) Unmarked food must be discarded.

Comments: Observed potatoes were not time stamped. Ensure foods used in time instead of temperature procedures are stamped with the prep and discard time.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed a container of food stored directly on uncovered sliced ham. Observed 2 pans of food stored directly on shredded cheese in the pizza area. Observed 2 bottles beverages stored directly on top of frozen pretzels in the freezer. Ensure food containe

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: REPEAT CRITICAL VIOLATION: Observed the prep cooler by the pizza oven had an ambient air temperature of 52F. Observed diced tomatoes and subs with a internal temperatures of 43F. PIC moved TCS foods to a different cooler at time of inspection. PIC stated

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed two unlabeled bottles of chemicals. PIC labeled bottles at time of inspection. Ensure all chemical bottles are labeled with their proper name.

Violation: Food or food equipment is not being properly protected from toxic residues during the application of pesticides or other toxic materials.

Correction: Poisonous or toxic substances shall be applied so that contamination, including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, single-service articles, or single-use articles is prevented. For a restricted-use pesticide, this is achieved by: removing the items, covering the items with impermeable covers, or taking other appropriate preventive actions. Equipment and utensils shall be cleaned and sanitized after the application.

Comments: Observed a chemical bottle stored on the shelf above the pizza prep cooler. PIC moved bottle at time of inspection. Ensure chemicals are stored separate or below food or food preparation areas.

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed bowls of mixed spices stored uncovered in the closet in the pizza kitchen. Ensure food is covered when stored.

Violation: Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.

Correction: To prevent excessive bacterial growth, time/temperature controlled for safety food shall be rapidly cooled from 135 °F to 70 °F in 2 hours, and from 135 °F to 41 °F or less within a total of 6 hours.

Comments: Observed sausage covered in the prep cooler by the walk in with an internal temperature of 110F. PIC stated sausage had been prepared 2 hours prior to inspection. Since cooling time starts when food reaches 135F PIC reheated food to 165F at time of inspec

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed the prep cooler by the pizza oven had an ambient air temperature of 48F. Observed several TCS foods had internal temperatures above 41F (dice ham - 49F, cooked chicken - 46F, cooked sausage - 50F). PIC discarded food above 41F at time of inspecti

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

Correction: 23

Comments: Observed ham, sausage, tomatoes, turkey and chicken in the pizza prep cooler without date markers. PIC placed date markers on undated food at time of inspection. Ensure refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepar

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed the sanitizer concentration used in the wiping cloth container had a concentration higher than 100ppm. PIC discarded solution at time of inspection. Ensure chlorine sanitizer concentration is within 50-100ppm.

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of the Administrative Code; and eliminating harborage conditions.

Comments: Observed a live mouse in the dough room under the dough mixer. PIC provided a pest control invoice from 4/15/19 and called the pest control company to treat facility this week. PIC stated pest control would be at the facility on 4/30/19. Observed open bag

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed tomatoes holding at 53 F at time of inspection. Ensure that all temperature controlled for safety foods are 41 F or below to prevent pathogen growth. PIC cooled to 41 F at time of inspection. CLOSED.

Violation: Food employee was touching ready-to-eat food with bare hands.

Correction: Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) and (A) (3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Comments: Observed an employee cutting tomatoes with bare hands. Ensure that all employees wear gloves or use suitable utensils when working with ready to eat foods. Employee discarded cucumber salad at time of inspection, reviewed that employees may not contact re

Violation: Food is contacting an unclean surface.

Correction: 15

Comments: Observed slight mold accumulation in the ice machine. Ensure that all food contact surfaces are cleaned and sanitized frequently enough to prevent accumulations.

Violation: A chlorine sanitizing solution was being used improperly.

Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration Range Minimum temperature
PPM (MG/L) pH 10 or less F (øC) pH 8 or less F (øC)
25 120 (49) 120 (49)
50 100 (38) 75 (24)
100 55 (13) 55 (13)

Comments: Observed the dish machine was not dispensing chlorine at time of inspection due to an empty sanitizer solution container. Ensure that chlorine sanitizing solutions dispense between 50-100 ppm. PIC changed out the sanitizer containers at time of inspection

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: 23

Comments: Observed corned beef in the upstairs cooler past the datemark. Ensure that time/temperature controlled for safety foods are discarded by their datemark to prevent foodborne illness. PIC discarded items at the time of the inspection. Violation corrected.

Violation: The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.

Correction: To provide effective sanitization in a mechanical warewashing operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 øF (90 øC), or less than:
(1) For a stationary rack, single temperature machine, 165 øF (74 øC); or
(2) For all other machines, 180 øF (82 øC)

Comments: Observed the hot water sanitizing dishwasher only reaching 138F. Ensure that the rinse temperature in a hot water sanitizing machine reaches 180F to properly sanitize dishes and utensils to prevent contamination of equipment and utensils.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed an unlabeled bottle of chemical on a cart in the dining room. Ensure that working containers of poisonous or toxic materials are properly labeled to prevent contamination. PIC labeled bottle at time of inspection. VIolation corrected.

Violation: Food is stored unwrapped or in uncovered containers.

Correction: 15

Comments: Observed deli meat store uncovered in the prep cooler and pizza crust stored uncovered in the walk in cooler. Ensure that food is protected from contamination by storing the food in packages, covered containers, or wrappings. Employee covered the food

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

Correction: 23

Comments: Observed no date mark on subs or cut tomatoes that had been in the prep cooler longer than 24 hours. Ensure that refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated are date marked if held more than 24 h

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed mold/yeast inside of the ice machine. Ensure that equipment food-contact surfaces and utensils are clean to sight and touch to prevent contamination of food.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed chemical cleaning bottles without labels in the facility. Ensure that working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the

Violation: Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed pan cleaner dispenser installed over the hand washing sink in the kitchen and hose leaking inside hand sink. Ensure that poisonous or toxic materials are stored so they can not contaminate food, equipment, utensils, linens, single-service article

Violation: A quaternary ammonium sanitizing solution was being used improperly

Correction: A quaternary ammonium sanitizing solution shall
(a) Have a minimum temperature of 75 degrees F,
(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, and
(c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the EPA-registered label use instructions.

Comments: Observed QUATERNARY AMMONIUM concentration at 100 PPM or less in the 3-compartment sink behind the bar. Ensure to use (2) QUATERNARY AMMONIUM tablets when filling up the 3-compartment sink. At time of inspection, I went over the proper procedure with st

Violation: There is no test kit available for measuring the concentration of the sanitizer.

Correction: To ensure proper sanitization and prevent contamination of food, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.

Comments: Observed the facilities test strips behind the bar not able to measure concentration of the sanitizer, due to possibly getting previously wet. Provide new test strips to ensure the concentration of sanitizer solution is within proper range (200-400 PPM w

Violation: PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.

Correction: PIC must have an irreversible registering temperature indicator available to test the maximum temperature of the hot water in the dish washing machine.

Comments: Facility did not have a maximum registering thermometer or heat strips at time of inspection. Provide a maximum registering thermometer or heat strips to ensure hot water sanitizer is reaching at least 160 degrees F at the plate.

Violation: After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment capable of achieving a utensil surface temperature of 160 °F (71 °C).

Correction: To prevent contamination, food-contact surfaces, equipment and utensils sanitized by mechanical equipment using hot water must achieve a surface temperature of at least 160 °F (71 °C)

Comments: Observed the dish machine only getting to 153 degrees F on its rinse cycle. Repair dish machine and ensure it is reaching at least 160 degrees F at the plate. For now, facility will wash the dishes in the dish machine and then sanitize the dishes in the

Violation: Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed chemical spray bottles stored on prep table where plates are placed for plating during parties. Prevent contamination of food and food contact surfaces by always storing chemicals below or away from these areas. Corrected during inspection by rel

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed the following items holding above 41 degrees in the pizza prep cooler on the left side of the pizza prep room -Sausage holding at 46 degrees -sliced tomatoes holding at 45 degrees

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

Correction: 23

Comments: Observed the following items held past the 7 day discard date -hot dogs date marked 8/29/12 and 8/14/12 -Coney sauce date marked 8/29/12 -Roast beef date marked 9/4/12

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: The items holding above 41 degrees in the pizza prep cooler were not discarded until inspection Items held past the date mark were not discarded until inspection

Violation: Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.

Correction: To prevent excessive bacterial growth, time/temperature controlled for safety food shall be rapidly cooled from 135 °F to 70 °F in 2 hours, and from 135 °F to 41 °F or less within a total of 6 hours.

Comments: Observed German potato salad was made yesterday was still holding at 50 degrees, the potato salad was not cooled properly. All other items in the coolers were working properly NEW VIOLATION

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: German potato salad that was not cooled properly was not discarded until inspection

Violation: Food employee(s) did not wash hands in situations that specifically require them to do so.

Correction: 8

Comments: Observed food employees change gloves on several occasions without first washing hands, observed employees go outside and then come back into the facility without washing hands, also observed employees on several occasions touch dirty surfaces and then co

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed several items in the walk in cooler holding above 41 degrees REPEAT VIOLATION

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: 23

Comments: Observed American cheese with a date mark of 8/1/12 were not discarded by time of inspection NEW VIOLATION

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed the following items in the walk in cooler were holding above 41 degrees and were voluntary discarded at time of inspection -3 pans breaded dressing-45-48 degrees -1 pan of cooked green beans-46 degrees -2 pans of roast beef-45 degrees -tartar

Violation: Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.

Correction: To prevent contamination of food, food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Fahrenheit in the intended range of use.

Comments: Observed both stem thermometers the facility were using were not properly calibrated, when placed in an ice bath the walk in cooler one of the thermometers read 20 degrees, the other at 24 degrees. The one thermometer was calibrated at time of inspection

Violation: This food facility does not have the required number of conveniently located handwashing sinks.

Correction: 10

Comments: There is one hand washing sink in the downstairs prep area for 3 prep areas, the three p[rep areas include pizza prep, kitchen, and dough prep area. Additional hand washing facilities need to be installed to allow for adequate hand washing. Several pict

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of the Administrative Code; and eliminating harborage conditions.

Comments: Observed flies throughout the facility on food prep equipment and food prep areas

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed foods in walk-in cooler and small mini kitchen refrigerator holding above 41 degrees F. Walk-in cooler was holding between 48-50 degrees F (Cooked chicken, potatoes, stuffing, brats, sausage, hot dogs and coney sauce). Small mini refrigerator

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed foods in walk-in cooler and small mini kitchen refrigerator holding above 41 degrees F not discarded or properly reconditioned. Walk-in cooler was holding between 48-50 degrees F (Cooked chicken, potatoes, stuffing, brats, sausage, hot dogs and

Violation: PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.

Correction: PIC must have an irreversible registering temperature indicator available to test the maximum temperature of the hot water in the dish washing machine.

Comments: Observed no maximum registering thermometer or heat strips to measure the plate temperature in the high temp dish machine.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed raw meat stored above vegetables in the two door upright cooler upstairs. PIC corrected at the time of inspection.

Violation: A quaternary ammonium sanitizing solution was being used improperly

Correction: A quaternary ammonium sanitizing solution shall
(a) Have a minimum temperature of 75 degrees F,
(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, and
(c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the EPA-registered label use instructions.

Comments: Observed quat in both three compartment sinks was at 100 ppm.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed bottles on chemical at served station that were unmarked. PIC labeled at the time of inspection.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed raw shell eggs stored above ready to eat food. PIC corrected immediately.

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of the Administrative Code; and eliminating harborage conditions.

Comments: Observed multiple flies in the dough prep area.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed an unlabeled working container of chemical. PIC labeled immediately.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed raw sausage being stored on top of buns in Freezer. Corrected-Thank you

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: 23

Comments: Observed sliced meat to need datemarking. Employee stated that most meats are used within 24 hours but some are used within 48 hours. Any TTCS foods prepared in facility - i. e. sliced meats not used within 24 hours must be datemarked.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed inside of prep cooler and shelves in WIC to be dirty to sight and touch. Please clean.

Violation: Multiuse utensils and food contact surfaces are not safe.

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: OBSERVED CUTTING BORAD BY MIXER AND PREP TABLE UPSTAIRS NEEDS TO BE RESURFACED.

Violation: There was no properly trained person in charge designated. This does not apply to micromarkets as defined in Chapter 3717-1 of the Administrative Code.

Correction: 1

Comments: DURING INSPECTION THERE WAS NOT A DESIGNATED PIC

Violation: The person in charge was unable to demonstrate the necessary food safety knowledge.

Correction: The person in charge shall demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of the Ohio Uniform Food Safety Code.

Comments: DUE TO THE NUMBER OF VIOLATIONS THE PERSON IN CHARGE DID NOT DEMONSTRATE PROPER FOOD SAFETY.

Violation: Food employee was touching ready-to-eat food with bare hands.

Correction: Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) and (A) (3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Comments: OBSERVED EMPLOYEES USING BARE HANDS TO HANDLE READY TO EAT FOODS. CHEESE FOR CHEFS SALAD, ALSO PEPPERS.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: OBSERVED RAW SAUSAGE STORED ON TOP OF GRAVY, ALSO SAUSAGE WAS STORED ON A SHELF WITH ALL READY TO EAT FOODS

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: 23

Comments: OBSERVED DELI MEATS IN PIZZA AREA NOT DATE MARKED.

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: 23

Comments: OBSERVED BEEF BRISKET IN UPSTAIRS COOLER WITH A DATE OF 10/20/08.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: FOOD THAT HAD A PAST DATE MARK WAS DISCARDED.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED PIZZA PREP AREA FOOD CONTACT SURFACES SOILED. INTERIOR OF PIZZA PREP COOLER, CAN OPENER, AND DOUGH MIXER

Violation: This food facility does not have the required number of conveniently located handwashing sinks.

Correction: 10

Comments: HAND SINK MISSING UPSTAIRS. (REPEAT VIOLATION)

Violation: A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.

Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio Building Code for a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap.

Comments: OBSERVED THE DRAIN FOR THE ICE BIN WAS DIRECTLY CONNECTED TO THE SEWAGE LINE

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of the Administrative Code; and eliminating harborage conditions.

Comments: OBSERVED MANY FLIES IN KITCHEN PREP AREA.

Violation: Miscellaneous sources of contamination observed.

Correction: Food shall be protected from contamination that may result from a factor or source not specified under O.A.C. 3717-1-03.2(A) to (X).

Comments: OBSERVED A MAINTENCE MAN CLEANING THE TOP PART OF THE ICE MACHINE AND THE ICE BIN OF THE MACHINE WAS FULL OF ICE. ICE MACHINE MUST BE EMPTIED WHEN DOING ANY MAINTENCE TO THE MACHINE.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED THE LARGE DOUGH MIXER, SLICER IN THE PIZZA AREA, AND THE INSIDE OF THE PIZZA PREP COOLER DIRTY.

Violation: This food facility does not have the required number of conveniently located handwashing sinks.

Correction: 10

Comments: OBSERVED NO HANDSINK UPSTAIRS

Violation: Food employee(s) did not wash hands in situations that specifically require them to do so.

Correction: 8

Comments: OBSERVED EMPLOYEES IN THE PIZZA AREA NOT WASHING HANDS WHEN CHANGING TASKS.

Violation: Observed unacceptable employee beverage containers.

Correction: Employees may drink from a clean, closed beverage container if it does not contaminate the employee's hands, the beverage container, exposed food, clean equipment, utensils, linens or unwrapped single-use items.

Comments: OBSERVED EMPLOYEE DRINKS WITH NO LIDS

Violation: The person in charge was unable to demonstrate the necessary food safety knowledge.

Correction: The person in charge shall demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of the Ohio Uniform Food Safety Code.

Comments: DUE TO THE LARGE NUMBER OF VIOLATIONS THE PERSON IN CHARGE COULD NOT DEMONSTRATE FOOD SAFETY KNOWLEDGE.

Violation: The person in charge was unable to demonstrate the necessary food safety knowledge.

Correction: The person in charge shall demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of the Ohio Uniform Food Safety Code.

Comments: OBSERVED CONTAINERS OF HOT FOOD ITEMS SITTING ON CART IN KITCHEN WAITING TO BE PUT ON THE STEAM TABLE WHEN IT EMPTIES OUT.

Violation: The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time/temperature controlled for safety food.

Correction: 1

Comments: PIZZA PERSON COULD NOT STATE THE CORRECT WAY TO COOL FOODS.

Violation: Food employee was touching ready-to-eat food with bare hands.

Correction: Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) and (A) (3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Comments: OBSERVED AN EMPLOYEE TOUCH TOAST WITH BARE HANDS.

Violation: Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.

Correction: To prevent excessive bacterial growth, time/temperature controlled for safety food shall be rapidly cooled from 135 °F to 70 °F in 2 hours, and from 135 °F to 41 °F or less within a total of 6 hours.

Comments: OBSERVED SAUSAGE IN THE WALK IN COOLER AT 57F THAT WAS MADE THE DAY BEFORE. OBSERVED TWO ROASTS IN THE UPSTAIRS COOLER THAT WERE AT 50F THAT WERE COOKED AT 6PM THE DAY BEFORE. FOOD WAS DISCARDED.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: OBSERVED FRENCH FRIES ON THE COUNTER AT 88F.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: DISCARDED 10LBS OF SAUSAGE AND TWO ROASTS DUE TO IMPROPER COOLING.

Violation: Multiuse utensils and food contact surfaces are not safe.

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: OBSERVED MIXING BOWL UPSTAIRS PITTING AND FOOD CONTAINERS CRACKED.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED THE DISHWASHER COVERED WITH LIME BUILD-UP

Violation: This food facility does not have the required number of conveniently located handwashing sinks.

Correction: 10

Comments: OBSERVED NO HANDWASHING SINK IN UPSTAIRS KITCHEN OR CONVIENTLY LOCATED TO THE PIZZA PREP AREA.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: 15

Comments: Observed chicken stored above deli meats.

Violation: Time/temperature controlled for safety foods were being held at temperatures below 135° F [or a roast was being held below 130°F].

Correction: Hold hot foods at 135° F (60 °C) or higher [except for those roasts that are cooked as required using time and temperature parameters specified under O.A.C. §3717-1-03.3 (G)(1) and which may be held at 130 °F (54 °C)].

Comments: Observed potatoes holding at 105F. Person in charge reheat potatoes to 165F.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

Correction: 23

Comments: Observed several food that were prepared in the facility not date marked.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: 23

Comments: Observed several deli meats not date marked.

Violation: Working containers of poisonous or toxic materials are not labeled.

Correction: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Comments: Observed a bottle of chemical not labeled.

Violation: Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.

Comments: Observed several bottles of chemicals stored with food and food equipments.