"ROCK BOTTOM BREWERY"

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Inspection history

1. Jan 1, 2021

   ✓

2. Jun 8, 2020

   –
   1 violation

   • "3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."

3. Dec 16, 2019

   –
   13 violations

   • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
   • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
   • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
   • "3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
   • "3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
   • "3717-1-03.2(C)(1) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
   • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
   • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."

4. Nov 27, 2019

   –
   15 violations

   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
   • "3717-1-06.1(I)(1) - Violation - Facilities-light bulbs protective shielding Light bulbs were not shielded or shatter-resistant in required areas."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
   • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
   • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
   • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
   • "3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
   • "3717-1-03.2(C)(1) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
   • "3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
   • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
   • "3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
   • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "

5. Jun 7, 2019

   –
   16 violations

   • "3717-1-06.1(I)(1) - Violation - Facilities-light bulbs protective shielding Light bulbs were not shielded or shatter-resistant in required areas."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
   • "3717-1-04.1(GG) - Violation - Equipment Compartments Drainage Equipment compartments are not designed to allow complete drainage."
   • "3717-1-04.8(G)(1) - Violation - Kitchenware and tableware-handling. Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."
   • "3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination."
   • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
   • "3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
   • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
   • "3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
   • "3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."
   • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."

6. Aug 7, 2018

   –
   18 violations

   • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
   • "3717-1-04.5(A)(1)&(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
   • "3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
   • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
   • "3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
   • "3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
   • "3717-1-03.2(C)(8) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
   • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
   • "3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-06.4(H) - Violation - Facilities-Cleaning and maintaining plumbing fixtures Plumbing fixtures are being kept clean and maintained."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/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(C)(2) - Violation - Protection from cross-contamination between species The food facility is not preventing cross contamination between different types of raw animal products. "

7. Jul 25, 2018

   –
   28 violations

   • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
   • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
   • "3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
   • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
   • "3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
   • "3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
   • "3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-06.4(H) - Violation - Facilities-Cleaning and maintaining plumbing fixtures Plumbing fixtures are being kept clean and maintained."
   • "3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. "
   • "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."
   • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
   • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
   • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
   • "3717-1-03.2(C)(8) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
   • "3717-1-03.2(C)(2) - Violation - Protection from cross-contamination between species The food facility is not preventing cross contamination between different types of raw animal products. "
   • "3717-1-02.4(C)(13) - Violation - PIC Duties-employee training Employees are not properly trained in food safety. "
   • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
   • "3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."
   • "3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
   • "3717-1-04.5(A)(1)&(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
   • "3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."

8. Jul 24, 2018

   –
   5 violations

   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
   • "3717-1-04.7(C) - Violation - Storage of soiled linens-methods. Soiled linens were not kept in an approved manner."
   • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
   • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
   • "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."

9. Jan 10, 2018

   –
   1 violation

   • "3717-1-06.4(B)(2) - Violation - Facilities: Cleaning: Food exposure Cleaning was not done during periods when the least amount of food is exposed such as after closing. "

10. Nov 28, 2017

    –
    23 violations

    • "3717-1-04.7(C) - Violation - Storage of soiled linens-methods. Soiled linens were not kept in an approved manner."
    • "3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "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."
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
    • "3717-1-03.2(C)(3) - Violation - Cleaning Frequency of Equipment and Utensils Improper frequency of cleaning and sanitizing equipment and utensils."
    • "3717-1-02.4(C)(13) - Violation - PIC Duties-employee training Employees are not properly trained in food safety. "
    • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "

11. Oct 30, 2017

    –
    12 violations

    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "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."
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "3717-1-02.4(C)(7) - Violation - PIC Duties-proper cooking & use of thermometers The person in charge is not ensuring that employees are properly cooking TCS foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required."
    • "3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "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."
    • "3717-1-04.1(GG) - Violation - Equipment Compartments Drainage Equipment compartments are not designed to allow complete drainage."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "

12. Oct 27, 2017

    –
    2 violations

    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
    • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "

13. Jun 14, 2017

    –
    22 violations

    • "3717-1-02.4(C)(7) - Violation - PIC Duties-proper cooking & use of thermometers The person in charge is not ensuring that employees are properly cooking TCS foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.4(B)(2) - Violation - Facilities: Cleaning: Food exposure Cleaning was not done during periods when the least amount of food is exposed such as after closing. "
    • "3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "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."
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
    • "3717-1-03.2(C)(3) - Violation - Cleaning Frequency of Equipment and Utensils Improper frequency of cleaning and sanitizing equipment and utensils."
    • "3717-1-02.4(C)(13) - Violation - PIC Duties-employee training Employees are not properly trained in food safety. "
    • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
    • "3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "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."
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."

14. Jun 5, 2017

    ✓

15. May 1, 2017

    –
    9 violations

    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
    • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-06.2(I)(3) - Violation - Facilities: Lighting: Intensity The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor."
    • "3717-1-04.4(Q) - Violation - Utensils, measuring devices - repair/calibration. Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration."
    • "3717-1-05.1(O)(1) - Violation - Using a handwashing facility - Accessibility Access to handwashing facility blocked. "

16. Apr 19, 2017

    –
    14 violations

    • "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(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
    • "3717-1-04.5(A)(1)&(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-05.4(G)(2) - Violation - Refuse: Receptacles: Adequate placement Refuse receptacle is not provided in each area of operation where refuse is generated or commonly discarded."
    • "3717-1-05.1(C)(3) - Violation - Flow of water at faucet A self-closing, slow-closing, or metering faucet does not provide an adequate flow of water."
    • "3717-1-05.1(C)(1) - Violation - Handwashing facility - installation. Handwashing lavatory does not provide water at a minimum temperature of 100F (38C) through a mixing valve or combination faucet"
    • "3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequency Food storage equipment is not cleaned frequently enough."
    • "3717-1-04.1(GG) - Violation - Equipment Compartments Drainage Equipment compartments are not designed to allow complete drainage."
    • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "

17. Apr 18, 2017

    –
    11 violations

    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "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."
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "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."

18. Nov 7, 2016

    ✓
    24 violations

    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-04.1(GG) - Violation - Equipment Compartments Drainage Equipment compartments are not designed to allow complete drainage."
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
    • "3717-1-04.5(A)(1)&(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
    • "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."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "

19. Jun 21, 2016

    –
    16 violations

    • "3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "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."
    • "II. Good Hygienic Practices Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth."
    • "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(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "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."
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "

20. May 13, 2016

    –
    25 violations

    • "3717-1-04.1(GG) - Violation - Equipment Compartments Drainage Equipment compartments are not designed to allow complete drainage."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "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."
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "
    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "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."
    • "II. Good Hygienic Practices Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth."
    • "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."
    • "3717-1-05.4(G)(2) - Violation - Refuse: Receptacles: Adequate placement Refuse receptacle is not provided in each area of operation where refuse is generated or commonly discarded."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-05.1(C)(3) - Violation - Flow of water at faucet A self-closing, slow-closing, or metering faucet does not provide an adequate flow of water."
    • "3717-1-05.1(C)(1) - Violation - Handwashing facility - installation. Handwashing lavatory does not provide water at a minimum temperature of 100F (38C) through a mixing valve or combination faucet"
    • "3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned."
    • "3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequency Food storage equipment is not cleaned frequently enough."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."

21. Jun 23, 2015

    ✓
    13 violations

    • "3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
    • "3717-1-04.4(Q) - Violation - Utensils, measuring devices - repair/calibration. Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-03.2(Q) - Violation - Food Storage--preventing contamination form the premises Food items are not protected from contamination during storage. "
    • "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."
    • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "
    • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.2(I)(3) - Violation - Facilities: Lighting: Intensity The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor."
    • "3717-1-05.1(O)(1) - Violation - Using a handwashing facility - Accessibility Access to handwashing facility blocked. "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."

22. Jan 26, 2015

    –
    2 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."
    • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "

23. Jan 23, 2015

    –
    2 violations

    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "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."

24. Jul 25, 2014

    –
    2 violations

    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "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."

25. Jul 24, 2014

    ✓