Toledo-Lucas County Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-06.4(K) / Controlling pests.
Critical Observed gnats at the bar and at the back area of the kitchen. PIC stated that a licensed pest control operator is treating the facility.

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.

3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F at the handwashing sink by the ice machine. Restore adequate flow of 100F water to allow for proper handwashing.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the hand sink at the pizza prep area of the kitchen is broken and not in use. Repair the hand sink as soon as possible as this is necessary for your operation.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed ice accumulation from the ceiling vent in the walk in freezer. The ice has displaced the covering over the vent/fan in the ceiling. Clean all ice build up and repair any leaks as needed.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 10-July-2023

Comments
Ashley Baumer is the PIC present for inspection Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse Smartpower sink and surface sanitizer in use, locate test strips Observed good date marking, holding temperatures, storage of food
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Ashley Baumer is the PIC present for inspection
Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse
Smartpower sink and surface sanitizer in use, locate test strips
Observed good date marking, holding temperatures, storage of food

Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
I - P - Employee Health: The operation had an employee health policy on file.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
X - P - Chemical: Toxic materials are properly identified and stored.