"NORTHSIDE COUNTRY CLUB"

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Inspection history

1. Jan 15, 2020

   ✓

2. Aug 15, 2019

   –
   1 violation

   • "3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."

3. Feb 13, 2019

   ✓

4. Dec 5, 2017

   ✓
   1 violation

   • "3717-1-07.1(C)(1) - Violation - Poisonous/toxic material-use as to law and label The operator is using a poisonous/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 manufacturers directions. "

5. Jun 28, 2017

   ✓
   4 violations

   • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
   • "3717-1-06.1(I)(1) - Violation - Facilities-light bulbs protective shielding Light bulbs were not shielded or shatter-resistant in required areas."
   • "3717-1-07.1(C)(1) - Violation - Poisonous/toxic material-use as to law and label The operator is using a poisonous/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 manufacturers directions. "
   • "3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."

6. Dec 15, 2016

   ✓
   4 violations

   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
   • "3717-1-03.1(A)(3) - Violation - Approved Sources-properly labeled Food is not properly labeled on the container or package. "

7. Aug 16, 2016

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   3 violations

   • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
   • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
   • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."

8. Aug 9, 2016

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   4 violations

   • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
   • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
   • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
   • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

9. Jan 6, 2016

   ✓
   2 violations

   • "3717-1-06.1(I)(1) - Violation - Facilities: Light bulbs: Protective shielding Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."

10. Jul 21, 2015

    ✓
    4 violations

    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items - storage. Clean equipment and utensils were not properly stored."
    • "3717-1-06.4(H) - Violation - Facilities: Cleaning and maintenance of plumbing fixtures Maintaining and using handwashing facilities: Handwashing facilities are not being kept clean, and maintained and used as specified under paragraph (O) of rule 3717-1-05.1 of the Administrative Code."
    • "3717-1-06.4(I) - Violation - Facilities: Toilet room: Closed doors Toilet room doors are not being kept closed during normal business times."

11. Nov 18, 2014

    ✓
    3 violations

    • "3717-1-07.1(A) - Violation - Poisonous or toxic materials -storage: separation Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. "
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."
    • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

12. Jul 30, 2014

    ✓

13. Jul 23, 2014

    ✓

14. Feb 11, 2014

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    3 violations

    • "3717-1-03.4(F)(1)(a) - Violation - TCS - Hot Holding TCS foods were being held at temperatures below 135° F or a roast was being held below 130° F."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."