Date of inspection: Feb. 27
Violations: On the cooking line in the end reach-in coolers, containers of food were observed uncovered. To prevent contamination from above, all food items shall be covered. At the time of inspection, the pans of food were covered.
One medium sized container of salsa was observed not date marked. To limit microbial growth, all time-temperature control for safety food shall be date marked. At the time of inspection, the salsa was date marked.
The cutting board on the prep/cooking line (most frequently used side), was observed with scratches and scoring. To allow for an easily cleanable surface, replace the cutting board.
The following non-food contact surfaces were observed with food debris build-up.
1. The shelving units inside the walk-in cooler.
2. The clean dish shelving units in the dirty dish area.
3. The unused cold holding drawers under the hard top grills
4. The towel dispenser on the frequently used cooking/prep line side.
To prevent the harboring of pests, clean the above surfaces.
The front counter sorters and back kitchen lid storage containers were observed with food debris build-up. To prevent contamination of clean items, clean the lid storage containers and front counter multi-use utensil sorters.
In the front counter area, multi-use utensils in the sorters were observed scattered. To prevent contamination of the food contact surface, place the utensils in the sorters all facing one way with the handles accessible. Ensure utensils are clean prior to placing them in the sorters.
Comments: At the time of inspection, the PIC stated the Level 2 Food Safety training requirements have been sent to the Ohio Department of Health for approval.
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