Defiance County General Health District Uniform Food Safety Code. · 4.5 Equipment, utensils & linens cleaning of equipment & utensils Cleaning frequency and methods for equipment,

Defiance County General Health District

Monthly Food Inspection Report

Code.

Pages three and four of this report contain the specific citations for violations observed

office, or visit http://codes.ohio.gov/oac/3717.

Defiance County General Health District 1300 East Second Street, Suite 100, Defiance, Ohio 43512

Phone 419-784-3818 Fax 419-782-4979 www.defiancecohealth.org

Attached you will find the food inspection report for the selected month. The first two pages

of this report provide a summary of each citation contained in the Ohio Uniform Food Safety

during each inspection.

The remainder of the report contains the full inspection report for each establishment.

If you would like more information on the Ohio Uniform Food Safety Code, please contact our

Click the Bookmark tab ( or ) to navigate the document.

http://codes.ohio.gov/oac/3717

OHIO ADMINISTRATIVE FOOD CODE CITATIONS

1 | P a g e

2.1 Employee health Exclusion from work due to symptoms or illnesses

2.2 Personal cleanliness Clean hands & arms, Cleaning procedure for hands, When and where to wash hands, Hand antiseptics, Fingernail maintenance, Jewelry, Clothing

2.3 Hygienic practices Eating, drinking or using tobacco, Discharges from the eyes, nose, & mouth, using Hair restraints, Animals - handling prohibition

2.4 Supervision Assignment or responsibility, Demonstration of knowledge, Person-in-charge duties

3.0 Source Safe, unadulterated, & honestly presented

3.1 Approved Source complies with food law, Correct receiving temperature, Liquid eggs, ice-cream, cheese & milk products pasteurized, Package integrity when receiving, Ice made from drinking water, Shucked shellfish (packaging & identification),

3.2 Protection from contamination after receiving Preventing contamination from hands and when tasting, Separation, packaging & segregation of foods, Containers identified with common name; pasteurized eggs for certain recipes; unapproved additives; Washing fruits and vegetables; Prohibited as ingredient if ice used as exterior Coolant; Food cannot contact with water or ice; storage between use; Limited use for linens and napkins, wiping cloths and gloves, Clean tableware for 2nd portions & refills; Cannot refill returnables; food storage; Consumer self-service operations, Returned food & re-service of food

3.3 Destruction of organisms of public health concern Cooking, Microwave cooking, Plant food cooking for hot holding, Non-continuous cooking, Freezing for parasite destruction, Reheating for immediate service, Reheating for hot holding Time as a public health control, Variance requirement, Criteria for reduced oxygen packaging

3.4 Limitation of growth of organisms Time/Temperature controlled for safety foods; thawing procedures; cooling methods and requirements; hot/cold holding temperatures; date marking and disposition; time as a public health control; variance requirements; reduced oxygen packaging requirements

3.5 Food identity, presentation and on premises labeling Food properly packaged and labeled, Food honestly presented, Consumer advisory for raw or undercooked foods

3.6 Discarding or reconditioning unsafe, adulterated or contaminated food Discard food if: Unsafe. From unapproved source; contaminated by restricted/excluded employee; contaminated by hands, bodily discharges

3.7 Special requirements for highly susceptible populations Cannot use un-processed juice, must wear gloves when washing fruits or vegetables, may not be serve raw foods, Use pasteurized eggs, May not use time only for raw eggs, may not re-serve food from patients to others

4.0 Materials equipment, utensils, linens Material characteristics: Use limitation for cast iron, lead, copper, galvanized metal, sponges, wood, coatings, Nonfood-contact services must be smooth easily cleanable, non-absorbent, Single-service and single -use articles safe, clean, and may not break-down or contaminate.

4.1 Design & construction equipment, utensils, linens Durability & strength or equipment, food temperature measuring devices, Cleanability of equipment and surfaces, Accuracy food temperature measuring and pressure devices, Proper operation for equipment, beverage, and ice units, vending equipment maintained and in proper working order, dishwasher design, drainage, and measuring devices, Food equipment certification & classification.

4.2 Equipment, utensils & linens numbers & capacities Capacity of equipment for Cooling, heating & holding; Manual ware washing and sink compartment requirements, Adequacy ventilation hood systems, Clothes washers and dryers procedures, Utensils, available at salad bar and buffet, Food temperature measuring devices, Manual ware washing temp. measuring devices, Sanitizing solutions, testing devices

4.3 Equipment, utensils & linens location & installation Contamination prevention by properly storing food; Fixed equipment installation - spacing or sealing; Fixed equipment installation - elevation or sealing

4.4 Equipment, utensils & linens maintenance & operation Equipment repair & proper adjustment; Ware washing equipment cleaning, operation, and requirements; Required use single service & single use articles; Single service item use and limitation

4.5 Equipment, utensils & linens cleaning of equipment & utensils Cleaning frequency and methods for equipment, food-contact surfaces, nonfood-contact surfaces; Loading of soiled items in ware washing machines

4.6 Equipment, utensils, & linens sanitizing of equipment & utensils Sanitizing frequency and requirements

4.7 Equip., utensils, linens laundering Clean linens, Frequency of laundering, Storage of soiled linens, Mechanical washing, Use of laundry facilities


2 | P a g e

4.8 Equipment, utensils, & linens protection of clean items Air drying required, Wiping cloth locations; Equipment, utensils, linens, single-service articles, and single-use articles storage, Storage – prohibitions; Kitchenware and tableware; handling, Preset tableware; equipment and utensils – rinsing restrictions

5.0 Water, plumbing, and waste requirements: water from approved source, drinking water system maintenance, Drinking water quality standards; Private water system sampling, adequate capacity and pressure, Alternative water requirements for mobile or temporary

5.1 Water, plumbing, and waste plumbing system Approved materials for construction, Handwashing sink installation, placement, and proper use, Backflow prevention and air gap, Toilets, urinals, service sink , Prohibiting a cross connection, Plumbing system maintained in good repair

5.2 Mobile water tanks Approved materials, design, construction, flushing, disinfection, proper hoses

5.3 Water, plumbing, and waste removal - sewage, other liquid waste, and rainwater Capacity & drainage; Drainage system; Backflow prevention; Grease trap; Conveying sewage; Removing waste; Flushing a waste retention tank; Approved sewage disposal system; Other liquid wastes & rainwater

5.4 Water, plumbing & waste storage - refuse, recyclables & returnables Indoor area and outdoor storage requirements, capacity and availability; Cover receptacle in toilet room; Cleaning implements & supplies; Location and placement; Cleaning and Removal frequency; Facilities for disposal & recycling - community or individual facility

6.0 Physical facilities - materials for construction & repair Surface characteristics for indoor and outdoor areas

6.1 Physical facilities design, construction, and installation Floors, walls & ceilings; Studs, joists, & rafters; Protective shielding light bulbs; Heating, ventilating, & air conditioning system vents; Design & installation insect control devices; Enclosed toilet room Use prohibition private homes & living or sleeping Quarters ; Separation living or sleeping quarters

6.2 Physical facilities #’s & capacities Minimum number handwashing sinks; handwash sink supplies and signs; Waste receptacle disposable towels; Minimum number toilets & urinals; Availability toilet tissue; Lighting intensity; Mechanical ventilation; Designation dressing areas & lockers; Availability service sinks

6.3 Physical facilities. location/placement Conveniently located handwashing sinks; Convenience & accessibility toilet rooms; Designated areas employee accommodations; Segregation & location distressed merchandise; Receptacles, waste handling units, & designated storage areas

6.4 Physical facilities maintenance & operation Repairing; Cleaning frequency & restrictions; Drying mops; Use limitation absorbent materials on floor; Cleaning plumbing; Closing toilet room doors; Controlling pests, Removing dead or trapped birds, insects, rodents, and other pests; Storing maintenance tools; Unnecessary items & liter;

7.0 Poisonous or toxic materials labeling & identification Original containers identifying information; Common name for working containers

7.1 Poisonous or toxic materials operational supplies & applications Storage separation; Restriction; Use of poisonous or toxic material containers; Sanitizers criteria; chemical use criteria; restricted use pesticides criteria; Rodent, pest control monitoring and control; Medicines restrictions & storage; Storage first aid supplies; Other personal care items storage

7.2 Poisonous or toxic materials storage & display separation; Location

8.0 Special requirements fresh juice production Proper package and labeling

8.1 Special requirements heat treatment dispensing freezers Requirements for freezer; Requirements to operate

8.2 Special requirements custom processing Allowable times; Hide & head segregation; Wrapping or containerized and segregation; Cleaning/sanitizing utensils; Inspection tag required; Identify products as not for sale

8.3 Special requirements bulk water machine criteria Water quality standards; Connection to approved water supply; Approved by testing agency; Disinfected last treatment; Monitoring devices; clean & sanitary condition ;Location of machines

8.4 Special requirements acidified white rice preparation criteria Description of product; Recipe for product; Method to determine pH; Standard sanitary operation procedures; Describe training program

9.0 Criteria for reviewing facilities Specifications on layout; Food equipment; Restrictions; Information on back of license for mobile; Temporary food requirements

20 3717-1-20 Existing facilities & equipment Grandfather clause; Replacement equipment & facilities


1 | P a g e

2.1 Employee health Exclusion from work due to symptoms or illnesses

2.2 Personal cleanliness Clean hands & arms, Cleaning procedure for hands, When and where to wash hands, Hand antiseptics, Fingernail maintenance, Jewelry, Clothing

2.3 Hygienic practices Eating, drinking or using tobacco, Discharges from the eyes, nose, & mouth, using Hair restraints, Animals - handling prohibition

2.4 Supervision Assignment or responsibility, Demonstration of knowledge, Person-in-charge duties

3.0 Source Safe, unadulterated, & honestly presented

3.1 Approved Source complies with food law, Correct receiving temperature, Liquid eggs, ice-cream, cheese & milk products pasteurized, Package integrity when receiving, Ice made from drinking water, Shucked shellfish (packaging & identification),

3.2 Protection from contamination after receiving Preventing contamination from hands and when tasting, Separation, packaging & segregation of foods, Containers identified with common name; pasteurized eggs for certain recipes; unapproved additives; Washing fruits and vegetables; Prohibited as ingredient if ice used as exterior Coolant; Food cannot contact with water or ice; storage between use; Limited use for linens and napkins, wiping cloths and gloves, Clean tableware for 2nd portions & refills; Cannot refill returnables; food storage; Consumer self-service operations, Returned food & re-service of food

3.3 Destruction of organisms of public health concern Cooking, Microwave cooking, Plant food cooking for hot holding, Non-continuous cooking, Freezing for parasite destruction, Reheating for immediate service, Reheating for hot holding Time as a public health control, Variance requirement, Criteria for reduced oxygen packaging

3.4 Limitation of growth of organisms Time/Temperature controlled for safety foods; thawing procedures; cooling methods and requirements; hot/cold holding temperatures; date marking and disposition; time as a public health control; variance requirements; reduced oxygen packaging requirements

3.5 Food identity, presentation and on premises labeling Food properly packaged and labeled, Food honestly presented, Consumer advisory for raw or undercooked foods

3.6 Discarding or reconditioning unsafe, adulterated or contaminated food Discard food if: Unsafe. From unapproved source; contaminated by restricted/excluded employee; contaminated by hands, bodily discharges

3.7 Special requirements for highly susceptible populations Cannot use un-processed juice, must wear gloves when washing fruits or vegetables, may not be serve raw foods, Use pasteurized eggs, May not use time only for raw eggs, may not re-serve food from patients to others

4.0 Materials equipment, utensils, linens Material characteristics: Use limitation for cast iron, lead, copper, galvanized metal, sponges, wood, coatings, Nonfood-contact services must be smooth easily cleanable, non-absorbent, Single-service and single -use articles safe, clean, and may not break-down or contaminate.

4.1 Design & construction equipment, utensils, linens Durability & strength or equipment, food temperature measuring devices, Cleanability of equipment and surfaces, Accuracy food temperature measuring and pressure devices, Proper operation for equipment, beverage, and ice units, vending equipment maintained and in proper working order, dishwasher design, drainage, and measuring devices, Food equipment certification & classification.

4.2 Equipment, utensils & linens numbers & capacities Capacity of equipment for Cooling, heating & holding; Manual ware washing and sink compartment requirements, Adequacy ventilation hood systems, Clothes washers and dryers procedures, Utensils, available at salad bar and buffet, Food temperature measuring devices, Manual ware washing temp. measuring devices, Sanitizing solutions, testing devices

4.3 Equipment, utensils & linens location & installation Contamination prevention by properly storing food; Fixed equipment installation - spacing or sealing; Fixed equipment installation - elevation or sealing

4.4 Equipment, utensils & linens maintenance & operation Equipment repair & proper adjustment; Ware washing equipment cleaning, operation, and requirements; Required use single service & single use articles; Single service item use and limitation

4.5 Equipment, utensils & linens cleaning of equipment & utensils Cleaning frequency and methods for equipment, food-contact surfaces, nonfood-contact surfaces; Loading of soiled items in ware washing machines

4.6 Equipment, utensils, & linens sanitizing of equipment & utensils Sanitizing frequency and requirements

4.7 Equip., utensils, linens laundering Clean linens, Frequency of laundering, Storage of soiled linens, Mechanical washing, Use of laundry facilities


2 | P a g e

4.8 Equipment, utensils, & linens protection of clean items Air drying required, Wiping cloth locations; Equipment, utensils, linens, single-service articles, and single-use articles storage, Storage – prohibitions; Kitchenware and tableware; handling, Preset tableware; equipment and utensils – rinsing restrictions

5.0 Water, plumbing, and waste requirements: water from approved source, drinking water system maintenance, Drinking water quality standards; Private water system sampling, adequate capacity and pressure, Alternative water requirements for mobile or temporary

5.1 Water, plumbing, and waste plumbing system Approved materials for construction, Handwashing sink installation, placement, and proper use, Backflow prevention and air gap, Toilets, urinals, service sink , Prohibiting a cross connection, Plumbing system maintained in good repair

5.2 Mobile water tanks Approved materials, design, construction, flushing, disinfection, proper hoses

5.3 Water, plumbing, and waste removal - sewage, other liquid waste, and rainwater Capacity & drainage; Drainage system; Backflow prevention; Grease trap; Conveying sewage; Removing waste; Flushing a waste retention tank; Approved sewage disposal system; Other liquid wastes & rainwater

5.4 Water, plumbing & waste storage - refuse, recyclables & returnables Indoor area and outdoor storage requirements, capacity and availability; Cover receptacle in toilet room; Cleaning implements & supplies; Location and placement; Cleaning and Removal frequency; Facilities for disposal & recycling - community or individual facility

6.0 Physical facilities - materials for construction & repair Surface characteristics for indoor and outdoor areas

6.1 Physical facilities design, construction, and installation Floors, walls & ceilings; Studs, joists, & rafters; Protective shielding light bulbs; Heating, ventilating, & air conditioning system vents; Design & installation insect control devices; Enclosed toilet room Use prohibition private homes & living or sleeping Quarters ; Separation living or sleeping quarters

6.2 Physical facilities #’s & capacities Minimum number handwashing sinks; handwash sink supplies and signs; Waste receptacle disposable towels; Minimum number toilets & urinals; Availability toilet tissue; Lighting intensity; Mechanical ventilation; Designation dressing areas & lockers; Availability service sinks

6.3 Physical facilities. location/placement Conveniently located handwashing sinks; Convenience & accessibility toilet rooms; Designated areas employee accommodations; Segregation & location distressed merchandise; Receptacles, waste handling units, & designated storage areas

6.4 Physical facilities maintenance & operation Repairing; Cleaning frequency & restrictions; Drying mops; Use limitation absorbent materials on floor; Cleaning plumbing; Closing toilet room doors; Controlling pests, Removing dead or trapped birds, insects, rodents, and other pests; Storing maintenance tools; Unnecessary items & liter;

7.0 Poisonous or toxic materials labeling & identification Original containers identifying information; Common name for working containers

7.1 Poisonous or toxic materials operational supplies & applications Storage separation; Restriction; Use of poisonous or toxic material containers; Sanitizers criteria; chemical use criteria; restricted use pesticides criteria; Rodent, pest control monitoring and control; Medicines restrictions & storage; Storage first aid supplies; Other personal care items storage

7.2 Poisonous or toxic materials storage & display separation; Location

8.0 Special requirements fresh juice production Proper package and labeling

8.1 Special requirements heat treatment dispensing freezers Requirements for freezer; Requirements to operate

8.2 Special requirements custom processing Allowable times; Hide & head segregation; Wrapping or containerized and segregation; Cleaning/sanitizing utensils; Inspection tag required; Identify products as not for sale

8.3 Special requirements bulk water machine criteria Water quality standards; Connection to approved water supply; Approved by testing agency; Disinfected last treatment; Monitoring devices; clean & sanitary condition ;Location of machines

8.4 Special requirements acidified white rice preparation criteria Description of product; Recipe for product; Method to determine pH; Standard sanitary operation procedures; Describe training program

9.0 Criteria for reviewing facilities Specifications on layout; Food equipment; Restrictions; Information on back of license for mobile; Temporary food requirements

20 3717-1-20 Existing facilities & equipment Grandfather clause; Replacement equipment & facilities

DEFIANCE COUNTY GENERAL HEALTH DISTRICTCritical and Non Critical Violations Report01/01/2019 - 01/31/2019FSO/RFE

Number ofViolationsThat WereCritical

Number ofViolationsStreet

SpecificViolations (* = critical violations)

BARNEY'S BAR & GRILL 4 31101 MAIN STREET 2.4*, 3.3*, 3.4*, 5.4,

BOB EVANS RESTAURANT LLC # 570 4 01835 N. CLINTON STREET 3.2, 3.4, 4.5, 6.4,

CAPTAIN D'S 4 108923 STATE ROUTE 66 NORTH 2.3, 3.2, 3.4*, 4.5,

CASA GRANDE 8 4520 W. HIGH ST. 2.3, 2.4*, 3.2*, 3.4*, 4.0, 4.5*, 4.8, 5.1,

CLUBHOUSE PIZZA 1 0210 MAIN STREET 4.5,

COMMUNITY MEMORIAL HOSPITAL 1 1208 N. COLUMBUS STREET 2.4*,

DEFIANCE COLLEGE 4 3701 N. CLINTON ST 2.4*, 3.2*, 3.4*, 6.4,

DEFIANCE DAIRY QUEEN GRILL & CHILL 6 11036 SOUTH CLINTON STREET 3.2, 4.0, 4.4, 4.5*, 5.1, 6.1,

DEFIANCE ELKS LODGE # 147 4 31760 S. JEFFERSON AVENUE 3.3*, 3.4*, 4.5*, 6.4,

DEFIANCE PARTY MART 5 11841 E. SECOND STREET 2.3, 4.2, 4.5, 5.1*, 6.1,

EL MEZCAL 6 41495 N. CLINTON STREET 2.4*, 3.2*, 3.4*, 4.0, 5.1*, 6.4,

ERIC'S ICE CREAM FACTORY 2 21225 CLINTON STREET 4.5*, 5.1*,

ERIC'S ICE CREAM FACTORY 4 01600 N. CLINTON STREET 4.1, 4.5, 4.8, 6.4,

GLENN PARK OF DEFIANCE 2 12429 WILLIAM A. DIEHL COURT 3.4*, 4.5,

HAMPTON INN 2 11037 HOTEL DRIVE 3.2, 3.4*,

HICKORY CREEK AT HICKSVILLE 2 1401 FOUNTAIN STREET 2.4*, 3.4,

HOT RICE ! 2 11500 N. CLINTON STREET #120 3.2, 7.0*,

JACOB'S MEATS 4 208127 ST RT 66 2.4*, 3.4*, 3.5, 5.4,

JOHNS MANVILLE - PLANT 2 (MKT C) 0 0408 PERRY ST

JOHNS MANVILLE - PLANT 8 - MAIN(MKT C)

0 0925 CARPENTER RD

JOHNS MANVILLE - PLANT 8 - PIPE(MKT C)

1 1925 CARPENTER ROAD 4.1*,

KNIGHTS OF COLUMBUS COUNCIL 1039 1 1111 ELLIOTT ROAD 3.2*,

LA TAVERNA 6 51829 E. SECOND STREET 2.4*, 3.2*, 3.4*, 4.4*, 5.4, 7.0*,

MARCO'S PIZZA # 38 2 1900 N. CLINTONT ST 2.4*, 3.2,

02/06/2019 Page 1

MCDONALD'S (DEFIANCE - EAST) 4 01740 E. SECOND STREET 3.2, 4.1, 4.5, 6.4,

MEEK'S PASTRY SHOP 2 0315 CLINTON STREET 2.4, 3.2,

MEIJER STORE # 189 6 1137 ELLIOTT ROAD 3.2, 3.4*, 3.5, 4.5, 5.0, 6.4,

MOOSE LODGE # 2094 7 2841 N. CLINTON STREET 2.3, 3.4*, 4.1, 4.2, 4.4, 4.5*, 6.4,

MR. PBA, LLC 4 21924 E. SECOND STREET 2.4*, 3.2*, 4.1, 5.1,

NEWMAN'S CARRY-OUT DBA DEFIANCEFOOD MART

4 01421-C RALSTON AVENUE 2.3, 2.4, 3.5, 4.5,

PADRONE'S PIZZA 4 11800 EAST SECOND STREET 2.3, 2.4*, 3.2, 4.5,

POWER DAM EXPRESS 3 114475 POWER DAM ROAD 3.2, 3.4*, 4.2,

SHERWOOD VFW POST 5665 2 0115 CEDAR STREET 2.4, 5.4,

SLAMMIN' SAMMIES LLC 1 01704 SPRUCE ST 3.4,

SPANKY'S CAFE' 0 0120 CLINTON STREET

SUBWAY DEFIANCE - NORTHSIDE 0 0825 N. CLINTON STREET

SUBWAY DEFIANCE - SOUTHSIDE 4 21203 S. CLINTON STREET 2.4*, 4.2, 4.4*, 4.5,

SWEET PEAS PIZZA 3 101582 EVANSPORT ROAD 3.4*, 4.0, 6.2,

WENDY'S OLD FASHIONEDHAMBURGERS

4 11819 E.SECOND STREET 2.3, 3.4*, 6.1, 6.4,

Grand Totals 130 48

02/06/2019 Page 2

Food Inspection ReportAuthority: Chapters 3717 and 3715 Ohio Revised Code

State of Ohio

Name of facility

Address

License holder Inspection Time Travel Time

Type of inspection (check all that apply)Standard

Pre-licensing

Critical Control Point (FSO)

30 DayFoodborne Complaint Consultation

Variance Review

Water sample date/result

As per AGR 1268 The Baldwin Group, Inc. (7/18)As per HEA 5302A The Baldwin Group, Inc. (7/18)

License Number Date

Follow-up date (if required)

Check oneFSO RFE

Follow UpProcess Review (RFE)

City/Zip Code

Category/Descriptive

(if required)

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONSMark designated compliance status (IN, OUT, N/O, N/A) for each numbered item:

Compliance Status Compliance StatusSupervision Time/Temperature Controlled for Safety Food (TCS food)

Person in charge present, demonstrates knowledge, and1 IN OUT

Certified Food Protection Manager

performs duties

2 IN OUT N/A

Employee HealthManagement, food employees and conditional employee;3 IN OUT

Proper use of restriction and exclusion

knowledge, responsibilities and reporting

4 IN OUT

Procedures for responding to vomiting and diarrheal events5 IN OUTGood Hygienic PracticesProper eating, tasting, drinking, or tobacco use6 IN OUT

No discharge from eyes, nose, and mouth7 IN OUT

Preventing Contamination by Hands

N/O

N/O

Hands clean and properly washed8 IN OUT

No bare hand contact with ready-to-eat foods or approvedalternate method properly followed

9 IN OUT

Adequate handwashing facilities supplied & accessible10 IN OUT

N/O

N/A N/O

Approved SourceFood obtained from approved source11 IN OUT

Food received at proper temperature12 IN OUTN/A N/O

Food in good condition, safe, and unadulterated13 IN OUT

destruction14 IN OUT

N/A N/ORequired records available: shellstock tags, parasite

Protection from Contamination

Food separated and protected15 IN OUTN/A N/O

Food-contact surfaces: cleaned and sanitized16IN OUT

Proper disposition of returned, previously served,17 IN OUT reconditioned, and unsafe food

Time/Temperature Controlled for Safety Food (TCS food)

Proper cooking time and temperatures18 IN OUTN/A N/O

Proper reheating procedures for hot holding19 IN OUTN/A N/O

Proper cooling time and temperatures20 IN OUTN/A N/O

Proper hot holding temperatures21 IN OUTN/A N/O

Proper cold holding temperatures22 IN OUT N/A

Proper date marking and disposition23 IN OUTN/A N/O

Time as a public health control: procedures & records24 IN OUTN/A N/O

Consumer Advisory

Consumer advisory provided for raw or undercooked foods25 IN OUTN/A

Pasteurized foods used; prohibited foods not offered26 IN OUTN/A

Highly Susceptible Populations

Chemical

Food additives: approved and properly used27 IN OUTN/A

Toxic substances properly identified, stored, used28 IN OUT

Conformance with Approved ProceduresCompliance with Reduced Oxygen Packaging, other29 IN OUT

N/A

Special Requirements: Fresh Juice Production30 IN OUTN/A N/O

Special Requirements: Heat Treatment Dispensing Freezers31 IN OUTN/O

Special Requirements: Custom Processing32 IN OUTN/A N/O

Special Requirements: Bulk Water Machine Criteria33 IN OUTN/O

Special Requirements: Acidified White Rice Preparation34 IN OUTN/A N/O

Critical Control Point Inspection35 IN OUT

Process Review36 IN OUTN/A

Variance37 IN OUTN/A

specialized processes, and HACCP plan

N/A

N/A

N/A

Criteria

are food preparation practices and employee behaviorsRisk Factorsthat are identified as the most significant contributing factors tofoodborne illness.

are control measures to preventPublic health interventionsfoodborne illness or injury.

Page ______

IN = in compliance OUT = not observed= not in compliance N/O N/A = not applicable

N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

BARNEY'S BAR & GRILL

1101 MAIN STREET EVANSPORT 43519

1

9007 01/03/2019

SCOTT & JODI BERNATH 90 0

/ / / /

COMMERCIAL CLASS 3 < 25,000 SQ. FT.

Name of Facility


State of Ohio

Type of Inspection Date

GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Safe Food and Water Utensils, Equipment and VendingPasteurized eggs used where required38 IN OUT

Water and ice from approved source39 IN OUTFood Temperature Control

Proper cooling methods used; adequate equipment40 IN OUT

Plant food properly cooked for hot holding

for temperature control

41 IN OUT

Approved thawing methods used42 IN OUT

Food IdentificationThermometers provided and accurate43

IN

OUT

Food properly labeled; original container44

IN

OUTPrevention of Food Contamination

Insects, rodents, and animals not present/outer45

IN

OUT

Contamination prevented during food preparation,46

IN

OUT

Personal cleanliness47 OUT

IN

Proper Use of Utensils

Wiping cloths: properly used and stored48 IN OUTWashing fruits and vegetables49 IN OUT

dried, handled51 IN OUT

50 IN OUT In-use utensils: properly stored

Single-use/single-service articles: properly52 IN OUT

Slash-resistant and cloth glove use53 IN OUT

Food and nonfood-contact surfaces cleanable, properly54 IN OUT

Warewashing facilities: installed, maintained,55 IN OUT

Physical FacilitiesNonfood-contact surfaces clean56 IN OUT

Hot and cold water available; adequate pressure57 IN OUT

Administrative

Plumbing installed; proper backflow devices58 IN OUT

Sewage and waste water properly disposed59 IN OUT

Toilet facilities: properly constructed, supplied, cleaned60 IN OUT

Garbage/refuse properly disposed; facilities maintained61 IN OUT

Physical facilities installed, maintained, and clean62 IN OUT

Adequate ventilation and lighting; designated areas used63 IN OUT

Existing Equipment and Facilities64 IN OUT

901:3-4 OAC65 IN OUT

3701-21 OAC66 IN OUT

N/A

Mark designated compliance status (IN, OUT, N/O, N/A) for each numbered item: IN = in compliance OUT = not observed= not in compliance N/O N/A = not applicable

N/A N/O

designed, constructed, and usedN/A N/O

N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A

N/AUtensils, equipment and linens: properly stored,

storage & display

used; test stripsN/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

BARNEY'S BAR & GRILL 01/03/2019

sta

Mark "X" in appropriate box for COS and R: COS = corrected on-site during inspection R = repeat violation

Item No. Code Section Priority Level Comment COS R

Observations and Corrective Actions

3 3717-1-02.4(C)(14) C The person-in-charge indicated that there was not a sick policy on file for review as required by code. An

example policy was given to the establishment at the time of inspection.

19 3717-1-03.3(H) C The PIC stated that the taco meat being hot held in a crockpot is cooked on the flat top, cooled and reheated in

the crockpot. Per code time/temperature controlled for safety food that is cooked, cooled, and reheated for hot

holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees Fahrenheit for

fifteen seconds. The reheating for hot holding shall be done rapidly and the time the food is between 41F and

165F may not exceed two hours. A crockpot is not an acceptable way to reheat the product. Also the equipment

needs to be approved in a commercial setting by an outside testing agency.

23 3717-1-03.4(H) C Observed a working container of ham with a date mark of 12/11/18. Per code, time/temperature control for safety

shall be used within 7-days of the original packaging being opened if kept under refrigeration. Also, a package of

bologna was being held under refrigeration with no date mark on them. Both items were discarded during

inspection.

60 3717-1-05.4(H) NC Observed that the female's restroom did not have a covered receptacle. Per code, a toilet room used by females

shall be provided with a covered receptacle for sanitary napkins.

61 3717-1-05.4(K) NC Observed both lids to the outside receptacle not closed. Per code, refuse, recyclables, and returnables shall be

stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

Page ______ of _______

Person in Charge Date

Sanitarian Licensor:

PRIORITY LEVEL: C=CRITICAL NC = NON-CRITICAL

01/03/2019

2 2

Defiance County General Health DistrictMIKE PRIGGE RS/SIT#

As per HEA 5302B The Baldwin Group, Inc. (7/18)As per AGR 1268 The Baldwin Group, Inc. (7/18)


State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

BOB EVANS RESTAURANT LLC # 570

1835 N. CLINTON STREET DEFIANCE 43512

1

9009 01/11/2019

BOB EVANS RESTAURANT, LLC 75 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

BOB EVANS RESTAURANT LLC # 570 01/11/2019

sta ccp




Comment/ Obs Person in charge knowledeable regarding food safety. Discussed employee health policy.

All temperatures ok at time of inspection.

40 3717-1-03.4(E) NC Cooling methods - temperature and time control. Observed products cooling with lids still on. Lids vented at time

of inspection to facilitate rapid cooling.

44 3717-1-03.2(D) NC Food storage containers - identified with common name of food. Cinnamon sugar was in container that was

unlabeled. Food removed from original container must be labeled with common name of food. Labeled at time of

inspection.

56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment. Outside of equipment is dirty with food debris -

microwaves, bread warming drawers, dish rack. These items need to be cleaned to remove build-up of food

debris.

62 3717-1-06.4(B) NC Cleaning - frequency and restrictions. Floor and wall behind grill area need cleaned. There is a build-up of

grease. These areas shall be cleaned at a frequency to keep them clean.

Page ______ of _______




01/11/2019

2 2

Defiance County General Health DistrictBRIAN HEIL RS/SIT# 3713



State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

CAPTAIN D'S

08923 STATE ROUTE 66 NORTH DEFIANCE 43512

1

10 01/10/2019

D'S OF OHIO 60 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

CAPTAIN D'S 01/10/2019

sta




Comment/ Obs Hot holding temperatures ok at time of inspection.

Discussed cleaning and sanitizing procedures.

6 3717-1-02.3(A) NC Food contamination prevention - eating, drinking, or using tobacco. Observed food employee storing personal

food and drink on prep table and eating/drinking while working. Food for employees shall be kept in a designated

area.

22 3717-1-03.4(F)(1)(b) C Time/temperature controlled for safety food - cold holding. Sliced lemons temped at 51°F. Container filled full

and not surrounded by ice. TCS foods must be kept at 41°F or below. Discussed methods for meeting

temperature holding requirements. Lemons pulled at time of inspection.

46 3717-1-03.2(Q) NC Food storage - preventing contamination from the premises. Box of fries on floor in walk-in cooler. Must be kept

at least 6 inches off the ground. Moved at time of inspection.

56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment. Top on salad prep-cooler has accumulation of food

debris. Employee started cleaning at time of inspection.

56 3717-1-04.5(D) NC Nonfood-contact surfaces - cleaning frequency. Build-up of food debris on lid of salad cooler, under laminated

instructions. These instructions are not being removed for proper cleaning. Nonfood0-contact surfaces shall be

cleaned as often as necessary to preclude accumulation of food debris.

Page ______ of _______




01/10/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

CASA GRANDE

520 W. HIGH ST. HICKSVILLE 43526

1

198 01/16/2019

PASO DEL SOL III, LLC 120 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

CASA GRANDE 01/16/2019

sta




1 3717-1-02.4(B)(7) C In questioning the person in charge, he was not able to properly answering questions concerning

time/temperature parameters for cool down.

10 3717-1-05.1(O) C Observed sliced fruit in the handwash sink the kitchen area. Code required hand wash sinks to only be used for

hand washing and no other activities. PIC had discussion with employees.

15 3717-1-03.2(C) C Observed a container of scallops being stored in the stand-up freezer, uncovered. Corrected during inspection. 16 3717-1-04.5(A)(1) C Observed the inside of the microwave soiled with food particles. Also observed a black residue on the inside of

the ice machine. Both items were cleaned during inspection.

21 3717-1-03.4(F)(1)(a) C Observed chicken being hot held below 135F. The product was returned to the stove and cooked above 165. All

other hot hold foods were good.

22 3717-1-03.4(F)(1)(b) C Observed sliced lemons being cold held above 41F. Food was discarded at time of inspection. 23 3717-1-03.4(G) C Observed containers of time/temperature control for safety foods (salsa, corn dogs, pre-cooked enchiladas)

being held under refrigeration for more than 24 hours with no date mark on them. All items were properly date

marked at time of inspection. Discussed with management having a training meeting with employees who

perform this activity.

47 3717-1-02.3(C) NC Observed employees working around exposed food with no hair restraints. Corrected during inspection. 52 3717-1-04.8(E)(1) NC Observed cleaned utensils being stored with the food contact portion of the utensil up. Per code, these items are

to be stored inverted. Corrected during inspection.

54 3717-1-04(A) NC Observed an open galvanized can of tomatoes sauce being held under refrigeration in the can. Corrected during

inspection. Observed pre-cooked enchilada shells being held in a plastic grocery bag. The items were removed

and placed in a food grade bag.

Page ______ of _______




01/16/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

CLUBHOUSE PIZZA

210 MAIN STREET NEY 43549

1

59 01/04/2019

JASON GUILLIAM 45 15

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

CLUBHOUSE PIZZA 01/04/2019

sta




Comment/ Obs Facility clean and well maintained. All temperatures ok at time of inspection. 56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and

other debris. Front and inside of microwave, front of prep cooler need cleaned. Use soap water to cut grease,

then sanitizer with approved sanitizer.

Page ______ of _______




01/04/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

COMMUNITY MEMORIAL HOSPITAL

208 N. COLUMBUS STREET HICKSVILLE 43526

1

7034 01/29/2019

COMMUNITY MEMORIAL HOSPITAL 75 30

/ / / /

NON-COMMERCIAL CLASS 4 < 25,000 SQ. FT.

Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

COMMUNITY MEMORIAL HOSPITAL 01/29/2019

sta ccp




Comment/ Obs All temperatures ok at time of inspection. Date marking good, good record keeping of cooking temperatures. 3 3717-1-02.4(C)(14) C PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health

information. Employee policy does not include items in 2.1(A) of this chapter. Made copy of reporting

requirements for person in charge to include in policy.

Page ______ of _______




01/29/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

DEFIANCE COLLEGE

701 N. CLINTON ST DEFIANCE 43512

1

181 01/29/2019

HALLMARK MANAGEMENT SERVICE, INC 120 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

DEFIANCE COLLEGE 01/29/2019

sta




3 3717-1-02.4(C)(14) C The facility needs a verifiable sick/restriction policy on file. An example was given to the PIC at time of

inspection.

21 3717-1-03.4(F)(1)(a) C Observed hamburger patties and chicken breast being hot held below 135F as required by code. Items were

placed on grill to reheat the product at time of inspection.

22 3717-1-03.4(F)(1)(b) C Observed multiple food items being cold hold above 41F as required by code. The items were removed from the

service line at time of inspection.

46 3717-1-03.2(W)(2) C Observed three areas where items are consumer self-serve without proper utensils for dispensing. This included

the muffin/bagel area, the ice-cream cone area, and the tortilla chips on the salad bar.

50 3717-1-03.2(K) NC Observed scoops in the flour and sugar bin, where the handle was in direct contact with the food. 62 3717-1-06.4(A) NC The wall junction in the bakery area is pulling away from the wall.

Page ______ of _______




01/29/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

DEFIANCE DAIRY QUEEN GRILL & CHILL

1036 SOUTH CLINTON STREET DEFIANCE 43512

1

2 01/22/2019

LISA L. DOBBELAERE 75 10

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

DEFIANCE DAIRY QUEEN GRILL & CHILL 01/22/2019

sta




Comment/ Obs All hot and cold holding temperatures okay at time of inspection.

Observed proper cooling methods for gravy, previous violation corrected.

16 3717-1-04.5(B) C Equipment food-contact surfaces and utensils - cleaning frequency. Observed can opener with accumulation of

food debris. Must be cleaned as often as necessary to preclude accumulation of dust, dirt, or food debris.

Cleaned at time of inspection.

50 3717-1-03.2(K) NC In-use utensils - between-use storage. Observed scoop stored in "flavor enhancer". Scoops shall be stored so

that handle does not come in contact with food, to protect contamination.

54 3717-1-04(I) NC Nonfood-contact surfaces - materials. Observed cardboard being used as a lid for the reach in freezer.

Nonfood-contact surfaces shall be smooth, non-absorbent , and easliy cleanable.

54 3717-1-04.4(A) NC Equipment - good repair and proper adjustment. Sliding lid on reach in freezer is missing. Equipment must be in

good repair and maintained according to the manufacturer's specifications. Lid has been ordered, person in

charge is working on getting the lid replaced.

58 3717-1-05.1(S) NC Plumbing system - maintained in good repair. Water leaking at faucets on hand sink adjacent to kitchen. Repair

sink.

62 3717-1-06.1(C) NC Floor and wall junctures - coved, and enclosed or sealed. Coving broken near office. Repair or replace coving.

Page ______ of _______




01/22/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

DEFIANCE ELKS LODGE # 147

1760 S. JEFFERSON AVENUE DEFIANCE 43512

1

9032 01/11/2019

LORI L. YAW 45 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

DEFIANCE ELKS LODGE # 147 01/11/2019

sta




16 3717-1-04.5(A)(1) C Cleanliness of equipment food-contact surfaces and utensils. Can opener had build-up of food debris. Food

contact surfaces shall be clean to sight and touch. Cleaned at time of inspection.

19 3717-1-03.3(H) C Reheating for hot holding. Observed taco meat that was in hot holding between 100°F and 130°F, that was

reheated in microwave. Food reheated in microwave must reach 165°F before transferring into hot holding. Food

heated to 165°F during inspection.

21 3717-1-03.4(F)(1)(a) C Time/temperature controlled for safety food - hot holding. Taco meat was between 100°F-130°F. Reheated to

165°F during inspection.

62 3717-1-06.4(A) NC Repairing. Ceiling tile missing in kitchette - physical facilities shall be in good repair, replace ceiling tile.

Page ______ of _______




01/11/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

DEFIANCE PARTY MART

1841 E. SECOND STREET DEFIANCE 43512

1

8017 01/08/2019

OTTAWA OIL COMPANY INC. 60 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

DEFIANCE PARTY MART 01/08/2019

sta




Comment/ Obs All temperatures ok at time of inspection. 6 3717-1-02.3(A) NC Food contamination prevention - eating, drinking, or using tobacco.

An employee shall eat, drink, or use tobacco only in designated areas. Employee was eating chips and salsa at

frount counter.

10 3717-1-05.1(O)(1) C Using a handwashing sink - accessible at all times. Beer cans (pulled from shelves) were stored in hand wash

sink, removed from sink at time of inspection.

10 3717-1-05.1(O)(2) C Using a handwashing sink - other uses prohibited. Beer cans (pulled from shelves) were stored in hand wash

sink, removed from sink at time of inspection.

55 3717-1-04.2(I) NC Sanitizing solutions - testing devices. Person in charge said test strips are on order, will have on 1/14/19. 56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment. Top of donut and cappucino machinie soiled with dust.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and

other debris.

56 3717-1-04.5(D) NC Nonfood-contact surfaces - cleaning frequency. Nonfood-contact surfaces of equipment shall be cleaned at a

frequency necessary to preclude accumulation of soil residues.

62 3717-1-06.1(C) NC Floor and wall junctures - coved, and enclosed or sealed. Coving is coming off in men's restroom, repair coving.

Page ______ of _______




01/08/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

EL MEZCAL


1

81 01/28/2019

CLINTON STREET INVESTMENTS LLC 130 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

EL MEZCAL 01/28/2019

sta




3 3717-1-02.4(C)(14) C The facility did not have a verifiable sick/restriction policy as required by code. An example program was given to

the facility at time of inspection.

10 3717-1-05.1(O)(2) C Observed an employee use the handwash sink to fill a pot. Per code, a handwashing sink may not be used for

purposes other than handwashing. PIC had discussion with employees about using the handwash sink.

15 3717-1-03.2(C) C Observed numerous containers of food being stored uncovered. Per code, food shall be protected by storing the

food in packages, covered containers, or wrappings. All food containers were covered at time of inspection.

Observed in the prep cooler, raw chicken and beef being stored above the pan level with raw vegetables being

stored next to them. Also, in the walk-in cooler, observed raw chicken being stored above intact beef. There

were raw shelled eggs being stored above ready-to-eat chicken as well. Per code, food shall be protected from

cross contamination by arranging each type of food in equipment so that cross contamination of one type with

another is prevented. All food was rearraigned to meet code at time of inspection.

22 3717-1-03.4(F)(1)(b) C Observed salsa being stored outside of temperature control. When tempted, the product was 61F. Per code,

except during preparation, cooking, or cooling, or when time is used as the public health control

time/temperature controlled for safety food shall be maintained at forty-one degrees. All of the product was

discarded at time of inspection.

23 3717-1-03.4(G) C Observed two containers of tamales that were being held under refrigeration for more than 24 hours with no date

mark as required by code. PIC properly labeled product at time of inspection.

23 3717-1-03.4(H) C Observed a container of salsa date marked 1/19/19. This exceeds the 7-day limit as found in 3.4G. The food was

discarded at time of inspection.

Page ______ of _______




01/28/2019

2 3





Continuation ReportAuthority: Chapters 3717 and 3715 Ohio Revised Code

State of Ohio

Name of Facility Type of Inspection DateEL MEZCAL 01/28/2019 sta

Observations and Corrective Actions (continued)

45 3717-1-06.4(L) NC Observed a fly sticky trap hung from the ceiling with an accumulation of dead flies. Per code, dead or trapped

birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency

that prevents their accumulation, decomposition, or the attraction of pests. The strip was removed at the time of

inspection.

50 3717-1-03.2(K) NC Observed a scoop stored in a flour bin with the food handle in direct contact of the food. Per code, during pauses

in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not

time/temperature controlled for safety with their handles above the top of the food within containers or equipment

that can be closed.

54 3717-1-04(A) NC Observed a piece of cardboard wrapped with saran wrap being used as a divider of cut vegetables in the food

prep cooler. Per code, materials that are used in the construction of utensils and food-contact surfaces of

equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and

under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent; and Finished to have a

smooth, easily cleanable surface.

54 3717-1-04(I) NC Observed tin foil sheets taped behind the hot hold unit. Also, observed a shelf where clean glasses are stored

made of bare wood Per code, nonfood-contact surfaces of equipment that are exposed to splash, spillage, or

other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent,

and smooth material.

58 3717-1-05.1(Q) NC The facility's back flow system did not indicate the last time it was inspection. Per code, a device such as a water

treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with

manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and

records demonstrating inspection and service shall be maintained by the person in charge.

Page ______ of _______




01/28/2019

3 3


As per HEA 5351 The Baldwin Group, Inc. (7/18)As per AGR 1268 The Baldwin Group, Inc. (7/18)


State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

ERIC'S ICE CREAM FACTORY

1225 CLINTON STREET DEFIANCE 43512

1

64 01/11/2019

ERIC GERBER 30 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

ERIC'S ICE CREAM FACTORY 01/11/2019

sta




Comment/ Obs All temperatures ok at time of inspection. 10 3717-1-05.1(O)(2) C Using a handwashing sink - other uses prohibited. Dirty blender in hand wash sink at time of inspection. Hand

wash sinks shall not be used for purposes, other than hand washing. Items removed and sink cleaned at time of

inspection.

16 3717-1-04.5(A)(1) C Cleanliness of equipment food-contact surfaces and utensils. Can opener had build-up of debris and metal

shavings. Food-contact surfaces shall be visibly free of dirt, debris, and food residues. Cleaned at time of

inspection.

16 3717-1-04.5(B) C Equipment food-contact surfaces and utensils - cleaning frequency. Clean at a frequency to preclude

accumulation of dirt, debris, and soil residues. Cleaned at time of inspection.

Page ______ of _______




01/11/2019

2 2

Defiance County General Health DistrictBRIAN HEIL RS/SIT#



State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

ERIC'S ICE CREAM FACTORY


1

110 01/25/2019

ERIC GERBER 45 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

ERIC'S ICE CREAM FACTORY 01/25/2019

sta




51 3717-1-04.8(E)(2) NC Clean equipment and utensils stored in a self-draining position and covered or inverted. Observed utensils

(spatulas, whisk) exposed. Store utensils inverted.

54 3717-1-04.1(H) NC Nonfood-contact surfaces - cleanability. Tape is being used near cash register to hold tile together, making this

surface difficult to clean. Tiles also missing. Nonfood-contact surfaces shall be easily cleanable and free of

unnecessary cracks/crevices.

56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment. Found inside of cake display freezer, reach in freezer

(kitchen), and front freezer with accumulation of food debris. Nonfood-contact surfaces shall be free of an

accumulation of dust, dirt, food residue, and other debris.

62 3717-1-06.4(A) NC Repairing. Tile near cash register is deteriorating. This area needs repaired or replaced. Physical facilities shall

be in good repair.

62 3717-1-06.4(B) NC Cleaning - frequency and restrictions. Floor under hard-scoop icecream freezer is unclean. Clean floors as often

as necessary to keep them clean.

Page ______ of _______




01/25/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

GLENN PARK OF DEFIANCE

2429 WILLIAM A. DIEHL COURT DEFIANCE 43512

1

72 01/09/2019

DEFIANCE HEALTH PARTNERS, LLC 60 10

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

GLENN PARK OF DEFIANCE 01/09/2019

sta ccp




Comment/ Obs Discussed employee health policy and cleaning/sanitizing with person in charge. Person in charge

knowledgable.

All temperatures ok - beef & noodle soup hot holding at 190°F at time of inspection.

23 3717-1-03.4(H) C Ready-to-eat, time/temperature controlled for safety food - disposition. Found chili that was past use by date -

food discarded at time of inspection - violation corrected.

40 3717-1-03.4(E) NC Cooling methods - temperature and time control. Observed rice cereal in walk-in cooler that was cooling and

tightly covered. Lid vented at time of inspection - violation corrected.

56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment. Shelf above soup and coffee cups has an accumulation

of dirt and dust.

Page ______ of _______




01/09/2019

2 2

Defiance County General Health DistrictBRIAN HEIL RS/SIT#



State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

HAMPTON INN

1037 HOTEL DRIVE DEFIANCE 43512

1

63 01/16/2019

OLD FORT HOSPITALITY INC 60 10

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

HAMPTON INN 01/16/2019

sta ccp




Comment/ Obs Reviewed tracking sheets for Time as a public health control. Good tracking for waffle batter. Discussed the

possibiliity of adding Milk to Time as a Public Health Control procedure.

Eggs 155°F hot hold, Fruit 39°F cold hold

Calibrated thermometer at time of inspection.

21 3717-1-03.4(F)(1)(a) C Time/temperature controlled for safety food - hot holding. Sausage patties were being held at 120°-130°F. Food

employee removed from hot holding and reheated to 165°F at time of inspection.

22 3717-1-03.4(F)(1)(b) C Time/temperature controlled for safety food - cold holding. Milk was between 45°F-48°F at time of inspection.

Discussed either adding milk to Time as a Public Health control (track when Milk is put out, track when disposed

of - after 4 hours), or alternate milk holding containers every 2 hours. Milk disposed of at time of inspection.

44 3717-1-03.2(D) NC Food storage containers - identified with common name of food. Foods removed from original containers shall

be labeled with common name of food. Observed sugars in bulk storage container bearing no label - label

containers.

Page ______ of _______




01/16/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

HICKORY CREEK AT HICKSVILLE

401 FOUNTAIN STREET HICKSVILLE 43526

1

9049 01/29/2019

HICKORY CREEK HEALTHCARE FOUNDATION 60 30

/ / / /

NON-COMMERCIAL CLASS 4 < 25,000 SQ. FT.

Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

HICKORY CREEK AT HICKSVILLE 01/29/2019

sta ccp




Comment/ Obs Discussed cool down procedures. Good record keeping, person in charge has good working knowledge of food

safety.

Facilities clean and well maintained.

3 3717-1-02.4(C)(14) C PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health

information. Could not provide a written copy of "Employee Health Policy". It is possible that the "Employee

Handbook" has this information. Person in charge will look into this requirement and provide a policy, if one does

not exist.

40 3717-1-03.4(E) NC Cooling methods - temperature and time control. Found sausage gravy which was cooling in walk-in cooler.

Gravy was not split into smaller portions, foil was on container tightly covered. Gravy had been cooling for

approximately 1 hr at time of inspection. Foil removed at time of inspection to facilitate cooling.

Page ______ of _______




01/29/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

HOT RICE !

1500 N. CLINTON STREET #120 DEFIANCE 43512

1

9052 01/02/2019

QAU LIAN DONG 90 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

HOT RICE ! 01/02/2019

sta




Comment/ Obs All food temperatures were good. Comment/ Obs PIC completed the Level 2 managerial training online and has taken the exam. He is currently waiting on his

result and certificate.

28 3717-1-07(B) C Observed two containers of cleaning solutions stored in working containers, not identified. Per code, 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. PIC labeled bottles during

inspection.

48 3717-1-03.2(M) NC Observed sanitizing rags being stored on a table in-between use. Per code, cloths that are in use for wiping

counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a

concentration specified under code. Corrected during inspection.

50 3717-1-03.2(K) NC Observed a spoon used to serve rice stored in-between use in hot stagnant water. When temped, the water was

104.7F. Per code, during pauses in food preparation or dispensing, food preparation and dispensing utensils

shall be stored in a container of water if the water is maintained at a temperature of at least 135 degrees

Fahrenheit and the container is cleaned at a frequency specified under code. Corrected during inspection.

Page ______ of _______




01/02/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

JACOB'S MEATS

08127 ST RT 66 DEFIANCE 43512

1

8034 01/11/2019

MIKE STORK 120 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

JACOB'S MEATS 01/11/2019

sta




3 3717-1-02.4(C)(14) C The facility did not have a documentable sick/restriction policy on file. A copy was given to the owner during

inspection.

5 3717-1-02.4(C)(16) NC The facility did not have vomit or fecal written procedure. Corrected during inspection. 29 3717-1-03.4(K) C The facility is reduced oxygen packaging product in-plant. As part of the HACCP plan, the facility is required to

label the product with the statement "Discard within 30-days of packaging" if the product is being offered for sale

fresh. Observed multiple packages that did not bear this statement. PIC relabeled product.

44 3717-1-03.5(C)(2) NC Observed packages of bratwurst that did not list all the sub-ingredients as required by code. PIC relabeled

product.

60 3717-1-05.4(H) NC The restroom that is utilized by female employees did not have a covered receptacle as required by code.

Page ______ of _______




01/11/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

JOHNS MANVILLE - PLANT 2 (MKT C)

408 PERRY ST DEFIANCE 43512

1

157 01/14/2019

AVI FOOD SYSTEMS INC 30 10

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

JOHNS MANVILLE - PLANT 2 (MKT C) 01/14/2019

sta




Page ______ of _______




01/14/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

JOHNS MANVILLE - PLANT 8 - MAIN (MKT C)

925 CARPENTER RD DEFIANCE 43512

1

156 01/14/2019


/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

JOHNS MANVILLE - PLANT 8 - MAIN (MKT C) 01/14/2019

sta




Page ______ of _______




01/14/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

JOHNS MANVILLE - PLANT 8 - PIPE (MKT C)

925 CARPENTER ROAD DEFIANCE 43512

1

155 01/14/2019


/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

JOHNS MANVILLE - PLANT 8 - PIPE (MKT C) 01/14/2019

sta




54 3717-1-04.1(LL) C Micro market display-automatic shutoff. One of the two coolers in the micro-market was not equipment with an

automatic shut-off device. At the time of inspection, the person in charge made a called to the maintenance

technician to resolve this issue. Will either retrofit the cooler, or replace the cooler to meet this requirement.

Page ______ of _______




01/14/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

KNIGHTS OF COLUMBUS COUNCIL 1039

111 ELLIOTT ROAD DEFIANCE 43512

1

9062 01/18/2019

ROBERT M. CHAPMAN, TREASURER 45 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

KNIGHTS OF COLUMBUS COUNCIL 1039 01/18/2019

sta




Comment/ Obs All temperatures were acceptable at time of inspection. 46 3717-1-03.2(U) C Observed green beans and cabbage on the buffet line for consumers that were not protected by a sneeze

guard.

3717-1-03.2.U: Food display - preventing contamination by consumers. Except for nuts in the shell and whole,

raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before

consumption, food on display shall be protected from contamination by the use of packaging; counter, service

line, or salad bar food guards; display cases; or other effective means.

Page ______ of _______




01/18/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

LA TAVERNA


1

67 01/17/2019

VERONICA ROCHA 120 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

LA TAVERNA 01/17/2019

sta




1 3717-1-02.4(A)(1) C The facility did not have at least one person with Level 1 food certification on staff at the time of inspection. 9 3717-1-03.2(A)(2) C Observed an employee touch a taco during assembly with their bare hand. Also observed an employee touch

cheese for a salad with their bare hand. Per code, food employees may not contact exposed, ready-to-eat food

with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or

dispensing equipment. Both food products were discarded before being served.

15 3717-1-03.2(C) C Observed intact steak being stored directly over pre-cooked lasagna noodles in the prep cooler. Per code, food

shall be protected from cross contamination by arranging each type of food in equipment so that cross

contamination of one type with another is prevented. Corrected during inspection.

16 3717-1-04.4(N)(1) C The mechanical dishwasher had no measurable sanitizing solution in it. Use the three-bay sink until the unit is

repaired.

22 3717-1-03.4(F)(1)(b) C Observed an open container of commercial made barb-q-que sauce stored on a shelf in the spice room. The

label on the product specifically states refrigerate after opening. Per code, this food needs to be stored at 41

degrees or below. Product was discarded at time of inspection.

23 3717-1-03.4(G) C Observed numerous TCS foods being held under refrigeration for more than 24-hours with no date mark on

them. Items were properly marked or discarded at time of inspection.

23 3717-1-03.4(H) C Observed salsa being held under refrigeration with a date mark of 1/8/19. This is past the 7-day limit allowed by

code. Product was discarded at time of inspection.

28 3717-1-07(B) C Observed two working containers for chemicals with no identification on them. Per code, 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. Items were labeled at time of inspection.

Page ______ of _______




01/17/2019

2 3





Continuation ReportAuthority: Chapters 3717 and 3715 Ohio Revised Code

State of Ohio

Name of Facility Type of Inspection DateLA TAVERNA 01/17/2019 sta

Observations and Corrective Actions (continued)

42 3717-1-03.4(C) NC Observed a chub of ground beef being thawed in stagnant water. Per code, time/temperature controlled for

safety food shall be thawed completely submerged under running water at a water temperature of 70 degrees or

below with sufficient water velocity to agitate and float off loose particles in an overflow. The product was

returned to the walk-in cooler at time of inspection.

44 3717-1-03.2(D) NC Observed multiple food working containers with no identification on them. Per code, working containers holding

food or food ingredients that are removed from their original packages for use in a food service shall be identified

with the common name of the food.

46 3717-1-03.2(Q) NC Observed cans of food stored directly on the floor. Per code, food shall be protected from contamination by

storing the food at least six inches above the floor.

50 3717-1-03.2(K) NC Observed the utensils to dispense salad with the handle in direct contact with the food. Also, the ice scoop in the

ice machine was in direct contact with the ice. Per code, during pauses in food preparation or dispensing, food

preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and

the container. Both items were corrected at the time of inspection.

54 3717-1-04.4(A)(3) NC Observed metal shavings on the can opener. Per code, cutting or piercing parts of can openers shall be kept

sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Repeat violation.

60 3717-1-05.4(H) NC The female restroom did not have a covered rec receptacle. Per code, a toilet room used by females shall be

provided with a covered receptacle for sanitary napkins.

Page ______ of _______




01/17/2019

3 3


As per HEA 5351 The Baldwin Group, Inc. (7/18)As per AGR 1268 The Baldwin Group, Inc. (7/18)


State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

MARCO'S PIZZA # 38

900 N. CLINTONT ST DEFIANCE 43512

1

8041 01/24/2019

E & S BUETER CORPORATION 75 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

MARCO'S PIZZA # 38 01/24/2019

sta




3 3717-1-02.4(C)(14) C The facility did not have a sick/restriction policy on file. Per code, the person in charge shall ensure that food

employees and conditional employees are informed in a verifiable manner of their responsibility to report in

accordance with this chapter, to the person in charge, information about their health as it relates to diseases that

are transmissible through food as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code.

A copy of an example policy was provided at time of inspection.

44 3717-1-03.2(D) NC Observed numerous food working containers with no identification on them. Per code, working containers

holding food or food ingredients that are removed from their original packages for use in a retail food

establishment, shall be identified with the common name of the food.

Page ______ of _______




01/24/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

MCDONALD'S (DEFIANCE - EAST)


1

9072 01/10/2019

JAMES RIVELLO 75 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

MCDONALD'S (DEFIANCE - EAST) 01/10/2019

sta ccp




Comment/ Obs All temperatures ok at time of inspection

Person in charge navigated Heat Treatment Dispensing Freezer for record review, cleaning schedule and

temperatures meet requirments.

1/4 lb. Burger 180°F after cooking, Chicken Tenders hot holding at 172°F

43 3717-1-04.1(Y) NC Temperature measuring devices.

In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be

located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically

refrigerated unit. There was no thermometer in the south wall reach in cooler, thermometer provided at time on

inspection.

46 3717-1-03.2(Q) NC Food storage - preventing contamination from the premises. There was a box of fries stored on the floor in the

walk-in freezer. Must be stored at least 6 inches off the ground. Food moved at time of inspection- violation

corrected.

56 3717-1-04.5(A)(3) NC Cleanliness of nonfood-contact surfaces of equipment. Tops of coffee machines and orange juice machine had

an accumulation of dust. Nonfood-contact equipment shall be free of an accumulation of dust, dirt, food residue,

and other debris.

56 3717-1-04.5(D) NC Nonfood-contact surfaces - cleaning frequency. Bottom of reach in freezer (south wall) is not being cleaned

frequently enough to preclude accumulation of food debris.

62 3717-1-06.4(B) NC Cleaning - frequency and restrictions. Accumulation of grease on floor of north wall (behind fryers). Clean floor.

Page ______ of _______




01/10/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

MEEK'S PASTRY SHOP


1

8042 01/11/2019

WILLIAM P. MEEK 45 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

MEEK'S PASTRY SHOP 01/11/2019

sta




Comment/ Obs Discussing cleaning of baking equipment. All baking equipment clean and free of debris at time of inspection. 5 3717-1-02.4(C)(16) NC PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events. Did not have written

procedure, provided copy of procedure at time inspection.

46 3717-1-03.2(Q) NC Food storage - preventing contamination from the premises. Food on floor in walk-in cooler/walk-in freezer. Food

shall be kept off the ground at least 6 inches so it is protected from contamination. Moved at time of inspection,

violation corrected.

Page ______ of _______




01/11/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

MEIJER STORE # 189

137 ELLIOTT ROAD DEFIANCE 43512

1

8044 01/14/2019

MEIJER STORES LTD. PARTNERSHIP 180 0

/ / / /

COMMERCIAL CLASS 3 >= 25,000 SQ. FT.

Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

MEIJER STORE # 189 01/14/2019

sta




21 3717-1-03.4(F)(1)(a) C Observed five containers of TCS food being hot held that when tempted were below 135F. All items were

discarded by the person-in-charge at time of inspection.

44 3717-1-03.2(D) NC Observed a food working container in the bakery department that was not properly identified. 44 3717-1-03.5(C) NC Observed two packages of chicken products that did not have a net weight statement on them as required by

code.

56 3717-1-04.5(D) NC Observed the nonfood contact surface of the meat wrapper with an accumulation of food debris. 57 3717-1-05(H) NC The hand wash sinks in the deli and bakery items had to be ran for an extended amount time before producing

100F water.

62 3717-1-06.4(B) NC Observed the wall and floors in the milk/egg cooler with a black substance on them.

Page ______ of _______




01/14/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

MOOSE LODGE # 2094


1

9077 01/23/2019

WILLIAM HESSELSCHWARDT 100 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

MOOSE LODGE # 2094 01/23/2019

sta




16 3717-1-04.5(A)(1) C Observed a dark substance inside the ice machine in the kitchen. Per code, equipment food-contact surfaces

and utensils shall be clean to sight and touch. The machine will be emptied, wash, rinsed and sanitized this

evening.

23 3717-1-03.4(G) C Observed sliced lemons, and oranges in the prep cooler being held under refrigeration with no date mark on

them. Per code, TCS foods held for more then 24-hours under refrigeration must be date marked and used or

discarded within 7-days, with the day it was prepared or open counting as day one. PIC properly marked the

items at the time of inspection.

43 3717-1-04.1(Y) NC There was not a thermometer in the two reach-in prep coolers. 43 3717-1-04.2(G)(1) NC The facility did not have a probe food thermometer to determine internal temperature of food. Per code, food

temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and

maintenance of food temperatures as specified under this chapter.

47 3717-1-02.3(C) NC Observed an employee working around exposed food without proper hair restraint. 54 3717-1-04.4(Q)(3) NC The thermometer on the mechanical dishwasher is not properly reading the temperature of the water. Per code,

ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good

repair and be accurate within the intended range of use.

62 3717-1-06.4(B) NC Observed an accumulation of dust on the ceiling fan in the kitchen area. Per code, the physical facilities shall be

cleaned as often as necessary to keep them clean.

Page ______ of _______




01/23/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

MR. PBA, LLC


1

9013 01/04/2019

DANIEL D. GRIMES 60 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

MR. PBA, LLC 01/04/2019

sta




3 3717-1-02.4(C)(14) C The facility did not have a health/sick policy on file for review. A copy was provided during inspection. 5 3717-1-02.4(C)(16) NC The facility did not have written procedures on how to respond to a vomit or fecal incident. A copy was provided

at time of inspection.

10 3717-1-05.1(C)(1) NC The restroom facilities did not have hot water of at least 100F as required by code. 15 3717-1-03.2(C) C Observed raw eggs being stored above ready-to-eat product. PIC rearranged the cooler during inspection. 43 3717-1-04.1(Y) NC Observed two coolers that did not have a thermometer in them to measure the ambient air temperature.

Page ______ of _______




01/04/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

NEWMAN'S CARRY-OUT DBA DEFIANCE FOOD MART

1421-C RALSTON AVENUE DEFIANCE 43512

1

8046 01/09/2019

J & J STORES INC 90 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

NEWMAN'S CARRY-OUT DBA DEFIANCE FOOD MART 01/09/2019

sta




5 3717-1-02.4(C)(16) NC The facility did not have written procedures for responding to a vomit or fecal incident. A copy of a program was

provided at time of inspection.

44 3717-1-03.5(C)(2) NC Observed labels on sandwich packaged on-site that did not contain the correct sub-ingredients. Also, the salads

did not have net weight statement on them. Both issues were corrected during inspection.

47 3717-1-02.3(C) NC Observed an employee working around exposed food without hair restraint as required by code. 56 3717-1-04.5(D) NC Observed black residue on the celling in the walk-in cooler. Also, observed dust and debris on the door track of

the ice cream freezer. Per code, nonfood-contact surfaces of equipment shall be cleaned at a frequency

necessary to preclude accumulation of soil residues.

Page ______ of _______




01/09/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

PADRONE'S PIZZA

1800 EAST SECOND STREET DEFIANCE 43512

1

15 01/15/2019

HUDLAN ENTERPRIZES LLC 70 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

PADRONE'S PIZZA 01/15/2019

sta




3 3717-1-02.4(C)(14) C The facility did not have a verifiable sick/restriction policy on file as required by code. A copy of an example

program was given to the person-in-charge at time of inspection.

44 3717-1-03.2(D) NC Observed working containers of food (sauces) that were not properly identified. 47 3717-1-02.3(C) NC Observed an employee working around exposed food with no hair restraint. 56 3717-1-04.5(A)(3) NC Observed an accumulation of food particles on the bottom shelf of the prep cooler, the stand-up freezer, and the

salad prep cooler. Also, there was a dark residue on the rubber seals of the two prep coolers.

56 3717-1-04.5(D) NC Observed the wire racks above the salad prep area, the pizza prep area and the vegetable prep sink soiled with

food particles and dust.

Page ______ of _______




01/15/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

POWER DAM EXPRESS

14475 POWER DAM ROAD DEFIANCE 43512

1

9086 01/02/2019

JERRY SHAFFER 45 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

POWER DAM EXPRESS 01/02/2019

sta




Comment/ Obs Need copy of Level 2 training. 23 3717-1-03.4(G) C Observed sliced lemons and limes that were either not date marked or were past the expiration date. PIC

discarded product during inspection.

50 3717-1-03.2(K) NC Observed the handle of the scoop used to dispense popcorn stored in direct contact with the food. 55 3717-1-04.2(I) NC Sanitizing solutions - testing devices. PIC did not know where test strips were located or if there were any in the

facility.

Page ______ of _______




01/02/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

SHERWOOD VFW POST 5665

115 CEDAR STREET SHERWOOD 43556

1

9094 01/07/2019

RONALD LUDERMAN 45 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

SHERWOOD VFW POST 5665 01/07/2019

sta




5 3717-1-02.4(C)(16) NC Facility needs written procedures. A copy was given during inspection. 60 3717-1-05.4(H) NC Toilet room receptacle - covered. A toilet room used by females shall be provided with a covered receptacle for

sanitary napkins.

Page ______ of _______




01/07/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

SLAMMIN' SAMMIES LLC

1704 SPRUCE ST DEFIANCE 43512

1

194 01/02/2019

MELISSA RISNER 60 5

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

SLAMMIN' SAMMIES LLC 01/02/2019

sta ccp




Comment/ Obs Discussed cooling procedures. Gave recommendations to facilitate cooling such as using ice wands, ice bath,

etc.

All temperatures ok at time of inspection.

40 3717-1-03.4(E) NC Cooling methods - temperature and time control. To facilitate cooling process, use ice bath, rapid cooling

equipment, break food into shallow pans, etc. Food was on counter cooling.

Page ______ of _______




01/02/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

SPANKY'S CAFE'


1

9096 01/08/2019

STEVEN M. PICKENS 45 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

SPANKY'S CAFE' 01/08/2019

sta




Comment/ Obs All temperatures ok at time of inspection. Facility clean and well maintained.

Page ______ of _______




01/08/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

SUBWAY DEFIANCE - NORTHSIDE


1

9098 01/07/2019

BOES MANAGEMENT INC. 30 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

SUBWAY DEFIANCE - NORTHSIDE 01/07/2019

com




Comment/ Obs Today, a complaint inspection was conducted based on an anonymous call to the Health Department.

Observations noted during inspection:

Employees were observed wearing gloves when handling ready-to-eat food and washed hands when changing

tasks. During the lunch hour an employee was designated for handling money only.

Observed when employee handed cups to customers no bare hand contact came into contact with the

food-contact portion of the cup. All cups were observed to be stored inverted.

The restrooms were observed to be clean at the time of the inspection.

The facility uses disposable rags and sanitizing spray to clean the dinning room.

No employees were observed utilizing the restroom without washing their hands when returning to their work

station.

The compliant was discussed with the store manager. No violations were observed during the inspection. Please

continue to be vigilant to insure employees follow proper hygiene practices at all times.

Page ______ of _______




01/07/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

SUBWAY DEFIANCE - SOUTHSIDE

1203 S. CLINTON STREET DEFIANCE 43512

1

9100 01/08/2019

BOES MANAGEMENT INC. 90 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

SUBWAY DEFIANCE - SOUTHSIDE 01/08/2019

sta




3 3717-1-02.4(C)(14) C The facility did not have a sick/restriction policy as required by code. A copy of an example policy was given to

the facility at the time of inspection.

55 3717-1-04.2(H) NC The person-in-charge indicated that the facility does not have a temperature measuring device for measuring the

washing and sanitizing temperatures as required by code.

55 3717-1-04.4(I) C Observed the water used for washing in the manual wash ware was 93.8F. Per code, the water needs to be at

least 110F. PIC changed wash water at time of inspection.

56 3717-1-04.5(D) NC Observed a dark black substance on the rubber seals of the reach-in cooler. Per code, nonfood contact surfaces

of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Page ______ of _______




01/08/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

SWEET PEAS PIZZA

01582 EVANSPORT ROAD DEFIANCE 43512

1

8022 01/16/2019

TIMOTHY E KRETZ 45 15

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

SWEET PEAS PIZZA 01/16/2019

sta




Comment/ Obs Facility clean and maintained.

Temperatures ok at time of inspection.

Food is being date marked- watch dated food for proper discarding.

10 3717-1-06.2(B) NC Handwashing cleanser - availability. No hand soap at hand wash sink in kitchen. 10 3717-1-06.2(C) NC Handwashing sinks - hand drying provision. No hand drying provided at hand wash sink in kitchen. 23 3717-1-03.4(H) C Ready-to-eat, time/temperature controlled for safety food - disposition. Food not disposed of after its use by/sell

by/discard date. Food items past date were: diced tomato, beef crumbles, diced ham, steak. Ready to eat time

temperature controlled for safety foods must be discarded after 7 days, day of preparation counting as day 1. At

the time of inspection the food was tagged so that when a kitchen employee arrrives, they can observe the

dates, and discard the food items.

54 3717-1-04(I) NC Nonfood-contact surfaces - materials. Cardboard on shelves in walk;-in cooler.

Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require

frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Cardboaord

removed at time of inspection.

Page ______ of _______




01/16/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

WENDY'S OLD FASHIONED HAMBURGERS

1819 E.SECOND STREET DEFIANCE 43512

1

9112 01/25/2019

BETTER FOOD SYSTEMS 150 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

WENDY'S OLD FASHIONED HAMBURGERS 01/25/2019

sta




6 3717-1-02.3(A) NC Observed an employee's drink being stored on top of the stove in the kitchen. 21 3717-1-03.4(F)(1)(a) C Observed chicken strips being hot held at 128F. Per code, TCS foods need to be hot held at 135F or above. PIC

discarded product at time of inspection.

24 3717-1-03.4(I)(1) NC The facility is utilizing time as a public health control for lettuce, cheese, and tomatoes. The facility has written

procedures. However, not all of the products had a discard time on them at the time of inspection.

45 3717-1-06.1(M) NC Observed a gap at the bottom of the back door. 62 3717-1-06.4(B) NC Observed an accumulation of dust on top of the tea machine. Also, an accumulation of grease on the back of the

deep fryer.

Page ______ of _______




01/25/2019

2 2




State of Ohio

Name of facility

Address



Pre-licensing



Variance Review



License Number Date


Check oneFSO RFE


City/Zip Code


(if required)





performs duties

2 IN OUT N/A




4 IN OUT




N/O

N/O



9 IN OUT


N/O

N/A N/O


















Consumer Advisory




Chemical




N/A










N/A

N/A

N/A

Criteria



Page ______


N/A

N/A

N/A

N/A

N/A

N/A N/O

N/A

\DBA DOS AMIGOS MEXICAN RESTAURANT, LLC

1121 HARRISON DEFIANCE 43512

1

126 01/23/2019

MARIA E. RUIZ 15 0

/ / / /


Name of Facility


State of Ohio








41 IN OUT



IN

OUT


IN



IN

OUT


IN

OUT


IN











Administrative










N/A


N/A N/O


N/A N/O

N/A N/O

N/A

openings protected

N/A N/ON/A N/O

stored, used

N/A N/O

N/A N/O

N/A


storage & display


N/A

N/A

N/A

N/A

N/A

N/A

N/A

\DBA DOS AMIGOS MEXICAN RESTAURANT, LLC 01/23/2019

sta




Comment/ Obs Went to conduct inspection. Establishment has been closed for business. Restaurant is boarded up. Cannot

reach anyone by telephone.

Page ______ of _______




01/23/2019

2 2



Documents

Defiance County General Health District Uniform Food Safety Code. · 4.5 Equipment, utensils & linens cleaning of equipment & utensils Cleaning frequency and methods for equipment,