"GREAT AMERICAN BALL PARK"

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Inspection history

1. May 25, 2023

   ✓

2. Apr 26, 2023

   ✓

3. Jun 9, 2022

   ✓

4. May 26, 2022

   ✓

5. Dec 8, 2020

   ✓

6. Jul 31, 2019

   ✓

7. May 22, 2019

   –
   1 violation

   • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."

8. Aug 29, 2018

   –
   1 violation

   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "

9. Jul 20, 2018

   ✓

10. Jul 25, 2017

    –
    1 violation

    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."

11. Jul 17, 2017

    ✓

12. Jun 1, 2017

    –
    1 violation

    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."

13. May 4, 2017

    ✓

14. Sep 27, 2016

    –
    1 violation

    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."

15. Aug 22, 2016

    ✓

16. Aug 9, 2016

    –
    3 violations

    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "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)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."

17. Aug 31, 2015

    ✓
    2 violations

    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-05.1(O)(1) - Violation - Using a handwashing facility - Accessibility Access to handwashing facility blocked. "

18. Jun 11, 2015

    –
    1 violation

    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "

19. Jun 10, 2015

    ✓

20. Aug 29, 2014

    ✓

21. Aug 28, 2014

    ✓

22. May 16, 2014

    –
    6 violations

    • "3717-1-05.1(O)(1) - Violation - Using a handwashing facility - Accessibility Access to handwashing facility blocked. "
    • "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."
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "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."
    • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "

23. Nov 12, 2013

    –
    4 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."
    • "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."
    • "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."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

24. Sep 10, 2013

    –
    1 violation

    • "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."

25. May 8, 2013

    ✓