Toledo-Lucas County Health Department

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

Critical
Non-critical

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. The salad prep top cooler is holding ham at 44F and boiled egg at 44F. TCS foods must be held cold at 41F or lower at all times. Adjust or repair the cooler.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed torn door gaskets on the glass doors of the walk in cooler.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed some wire racks in the walk in cooler are rusted and are no longer smooth and easily cleanable.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on some storage racks in the walk in cooler. Observed product residue on the shelf underneath the iced tea brewer at the beverage station.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed dust build up on ceilings and vents in the kitchen.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 01-November-2023

Comments
Bob is the PIC present at time of inspection Dish machine is sanitizing properly with chlorine dispensing at 100ppm, test strips available Quat sanitizer in wipe cloth buckets is correct at 200ppm, test strips available **Observed raw shell eggs, liquid egg mixture, and cooked potatoes sitting out at room temperature at time of inspection. These foods are still at proper temperature of 41F or lower. In order to hold TCS foods such as these out at room temperature, they must be timed to indicate when they were taken out of temperature control. Foods may only be held out of refrigeration up to 4 hours and must then be discarded. There must also be a written procedure in place in the facility for this practice.
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. 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. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Bob is the PIC present at time of inspection
Dish machine is sanitizing properly with chlorine dispensing at 100ppm, test strips available
Quat sanitizer in wipe cloth buckets is correct at 200ppm, test strips available

**Observed raw shell eggs, liquid egg mixture, and cooked potatoes sitting out at room temperature at time of inspection. These foods are still at proper temperature of 41F or lower. In order to hold TCS foods such as these out at room temperature, they must be timed to indicate when they were taken out of temperature control. Foods may only be held out of refrigeration up to 4 hours and must then be discarded. There must also be a written procedure in place in the facility for this practice.

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.
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.
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.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
VI - TCS Food: TCS foods were not being held at the proper temperature.
X - P - Chemical: Toxic materials are properly identified and stored.