|Violations: A summary of the violations found during the inspection are listed below.|
Observed sausage gravy in a sealed container with mold growing on top of gravy.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. Person in charge discarded gravy at time of inspection. Violation was corrected on site.
Critical Observed one of three containers of sausage gravy without a date mark at time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Person in charge discarded sausage gravy at time of inspection. Violation was corrected on site at time of inspection.
Observed handwash sink in kitchen that is shut off at the stops due to a leaky faucet.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair or replace faucet.
Observed a build-up of dirt and debris under fryer, under shelving in kitchen, on wall next to kitchen trash can, below mechanical dishwasher, under shelving in walk in refrligerator and freezer. .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.