"THE NEW DUBLINER"

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Inspection history

1. Feb 5, 2015

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   11 violations

   • "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."
   • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
   • "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(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is 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."
   • "3717-1-04.5(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."
   • "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."
   • "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."
   • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."

2. Jan 7, 2015

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   13 violations

   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
   • "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."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-05.1(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is not maintained in good repair."
   • "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(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
   • "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(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
   • "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 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."

3. Jul 10, 2014

   –
   11 violations

   • "3717-1-06.2(E) - Violation - Facilities: Handwashing signage: Provided A handwashing sign was not posted at all handwashing lavatories."
   • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
   • "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."
   • "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."
   • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
   • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "
   • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
   • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

4. Jul 1, 2014

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   15 violations

   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
   • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
   • "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."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
   • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
   • "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."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "
   • "3717-1-06.2(E) - Violation - Facilities: Handwashing signage: Provided A handwashing sign was not posted at all handwashing lavatories."
   • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting board(s) unable to be effectively cleaned and sanitized."

5. Feb 11, 2014

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   19 violations

   • "3717-1-05.3(I) - Violation - Other liquid waste, and rainwater: Disposal Condensate drainage and other nonsewage liquids and rainwater is not drained from point of discharge to disposal according to law."
   • "IX. Consumer Advisory Consumer advisory is provided if animal foods are served raw, undercooked, or not otherwise processed to eliminate pathogens. Consumers are informed about increased risk when eating animal foods in a raw or undercooked form via disclosure or reminder."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-03.5(E) - Violation - Food Labels--consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. "
   • "XII. Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored."
   • "IV. Person In Charge / Demonstration of Knowlege Person in Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation."
   • "III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands."
   • "3717-1-03.2(Q) - Violation - Food Storage--preventing contamination form the premises Food items are not protected from contamination during storage. "
   • "3717-1-04.8(A)(1) - Violation - Equipment and utensils - air-drying required. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing."
   • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
   • "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."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "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. "
   • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."

6. Dec 9, 2013

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   20 violations

   • "XII. Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored."
   • "IV. Person In Charge / Demonstration of Knowlege Person in Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation."
   • "IX. Consumer Advisory Consumer advisory is provided if animal foods are served raw, undercooked, or not otherwise processed to eliminate pathogens. Consumers are informed about increased risk when eating animal foods in a raw or undercooked form via disclosure or reminder."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands."
   • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
   • "3717-1-04.8(A)(1) - Violation - Equipment and utensils - air-drying required. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing."
   • "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(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
   • "3717-1-05.3(I) - Violation - Other liquid waste, and rainwater: Disposal Condensate drainage and other nonsewage liquids and rainwater is not drained from point of discharge to disposal according to law."
   • "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(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "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."
   • "3717-1-03.5(E) - Violation - Food Labels--consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. "
   • "3717-1-04.4(B) - Violation - Cutting surfaces. Cutting board(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."
   • "3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands. "
   • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
   • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."

7. Jun 20, 2013

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   19 violations

   • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
   • "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(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."
   • "3717-1-05.1(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"
   • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking, Date marking was not done in a consistent manner according to the code. "
   • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition. Ready-to-eat, potentially hazardous 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.. "
   • "3717-1-02.4(C)(12) - Violation - PIC Duties--employee training Employees are not properly trained in food safety. "
   • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
   • "3717-1-04.2(H) - Violation - Temperature measuring devices-manual warewashing. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
   • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-06.1(A) - Violation - Facilities: Floors, Walls, Ceilings: Cleanable The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable."
   • "XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."
   • "III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands."
   • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

8. Jun 18, 2013

   –
   19 violations

   • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition. Ready-to-eat, potentially hazardous 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.. "
   • "3717-1-06.1(A) - Violation - Facilities: Floors, Walls, Ceilings: Cleanable The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."
   • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "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"
   • "3717-1-02.4(C)(12) - Violation - PIC Duties--employee training Employees are not properly trained in food safety. "
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-04.5(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."
   • "3717-1-05.1(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is not maintained in good repair."
   • "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."
   • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking, Date marking was not done in a consistent manner according to the code. "
   • "III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands."
   • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
   • "3717-1-04.2(H) - Violation - Temperature measuring devices-manual warewashing. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
   • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
   • "XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated."

9. Jan 31, 2013

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   20 violations

   • "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."
   • "3717-1-05.4(F)(1) - Violation - Refuse: Outdoor container: Lids/covers/doors Outdoor refuse containers do not contain tight fitting lids, doors, or covers."
   • "3717-1-05.4(H) - Violation - Refuse: Womens room: Covered receptacle required There is no covered receptacle in womens restroom."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "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."
   • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
   • "3717-1-04.2(H) - Violation - Temperature measuring devices-manual warewashing. 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(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 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."
   • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-06.1(A) - Violation - Facilities: Floors, Walls, Ceilings: Cleanable The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable."
   • "3717-1-06.2(E) - Violation - Facilities: Handwashing signage: Provided A handwashing sign was not posted at all handwashing lavatories."
   • "3717-1-03.2(C)(8) - Violation - Protection from contamination-- food storage Food is stored unwrapped or in uncovered containers. "
   • "XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated."
   • "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."
   • "3717-1-06.4(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."

10. Aug 14, 2012

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    16 violations

    • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
    • "3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation. "
    • "3717-1-02.4(C)(4) - Violation - PIC Duties--handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required. "
    • "3717-1-03.2(C)(8) - Violation - Protection from contamination-- food storage Food is stored unwrapped or in uncovered containers. "
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "
    • "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(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-06.2(E) - Violation - Facilities: Handwashing signage: Provided A handwashing sign was not posted at all handwashing lavatories."
    • "3717-1-06.2(B) - Violation - Physical facilities: numbers and capacities.Handwashing cleanser - availability. Each handwashing lavatory did not have a supply of hand cleaning liquid,powder or bar soap."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-04.2(H) - Violation - Temperature measuring devices-manual warewashing. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands."
    • "XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated."

11. Aug 10, 2012

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    16 violations

    • "3717-1-03.2(C)(8) - Violation - Protection from contamination-- food storage Food is stored unwrapped or in uncovered containers. "
    • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
    • "XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated."
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
    • "3717-1-04.2(H) - Violation - Temperature measuring devices-manual warewashing. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-06.2(B) - Violation - Physical facilities: numbers and capacities.Handwashing cleanser - availability. Each handwashing lavatory did not have a supply of hand cleaning liquid,powder or bar soap."
    • "3717-1-06.2(E) - Violation - Facilities: Handwashing signage: Provided A handwashing sign was not posted at all handwashing lavatories."
    • "III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands."
    • "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(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
    • "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."
    • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "
    • "3717-1-02.4(C)(4) - Violation - PIC Duties--handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required. "