722 N. Main St., Springboro
Date of inspection: Nov. 5
Violations: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Several unidentified spray bottles, throughout the kitchen, did not indicate what the content was in order to prevent misuse. To prevent health hazards, working containers used for poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with the common name of the material.
Observed employee eating, drinking, or using tobacco in non-designated area. Observed several open beverage cups, throughout the kitchen, belonging to employees. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
In-use utensils are improperly stored. Observed several clean cooking utensils stored in a filthy bucket. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Correct By: 06-Nov-2015.
(Corrected during inspection) Observed improper method for cooling TCS foods. Observed improperly cooled bean dip and diced chicken. I immediately discussed proper cooling details with the kitchen staff. An employee iced down the bean dip and diced chicken properly cooling it at the time of this inspection. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
A food thermometer was not readily accessible. The facility did not have a thermometer to properly temp food at time of inspection. To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
Comments: Thank you for correcting some of the above items at time of inspection. Concerning the level four operation, fact sheets details regarding these important procedures have been communicated and offered.
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