OVG HOSPITALITY - THIRD BASE TRADITIONAL health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors in throughout the facility.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Ice bin observed soiled in the drink station area.//COS//PIC cleaned ice bin prior to the end of the inspection.

Provide safe, unadulterated, and honestly presented food.// Freezer burned Fries were observed stored in RI Freezer.//COS//PIC voluntarily discarded.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used./// Repair/replace/remove nonfunctional or no longer used equipment.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Repair/replace missing ceiling tiles in area with mop sink.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Repair/replace blown lights under ventilation hood.